I’m back! It’s hard to get back into the swing of things after vacation, so I’m here, a week or so later, still clinging to NOLA just a bit. I went with two friends for a long weekend and had a phenomenal time. I had never been to New Orleans before, but I’m hoping I’ll get to go back at some point because there’s still so much to do. On the first day alone, we relaxed by the pool, ate insanely good seafood at Peche, wandered into a beautiful old bookstore (where I bought a cookbook, of course), sipped frozen daiquiris, walked up and down Bourbon Street, ate alcoholic gummies at Tiki Tolteca, and watched more than one parade as they made their way across town. Then we finished the night with a Kirin at Latitude 29 because I’m still not over Japan. Not bad, right? Day two meant big ass sandwiches at Cochon Butcher for breakfast, iced coffee and a swamp tour (more on that later). Sigh. And now I’m here, procrastinating getting ready for work. On the couch. In muggy New York with no pool and no frozen drinks to lift my spirits. Life truly is a cruel mistress.
NOLA with Jess & Jeena.
Obviously vacation wouldn’t be vacation if it lasted forever and I suppose I’m fine with that. It’s spring (or is it summer?) so let’s make something fresh, shall we? I still love the Clean Slate cookbook and this spring pea dip is no exception. Use fresh peas when they’re in season, but they weren’t quite there yet when I made this, so I used frozen. Combine them with bright lemon, fresh mint and earthy tahini, then dip your heart out. With crudités or pita chips or something. Parties and picnics always have some kind of dip – French onion, queso, guacamole, etc. This pea dip is a refreshing change of pace (although I still want lots of guac) and friends will definitely want to know more about it, especially your vegetable-averse ones who find themselves going back for a second or third bite to discover that, much to their surprise, vegetables CAN be good.
The cubano sandwich from Cochon Butcher.
And the roast beef.
Annnd the muffulatta.
Jess and Jeena, my travel budz.
They would do whatever or stand wherever I told them when I wanted to take a picture so I probably should have made them do more stupid poses aside from this one. Opportunity wasted.
Talking about Jared.
So – your pea dip ingredients. You can use fresh peas, if they’re in season, or frozen.
It’s so simple – just puree everything together, taste and serve.
- 3 cups fresh or frozen peas
- ¼ cup fresh mint leaves
- juice and zest of 1 lemon
- 1 clove of garlic
- 2 tablespoons olive oil
- 1 tablespoon tahini paste
- salt and pepper, to taste
- Bring a medium sized pot of water to a boil, and cook your fresh or frozen peas until tender, about 1 minute for frozen peas and 3-4 for fresh. Drain the peas from the water and run them under cool water to stop the cooking process. Allow the peas to cool.
- Place the peas in a blender or food processor, along with your mint leaves, juice and zest of 1 lemon, 1 garlic clove, olive oil and tahini. Pulse until smooth, taste, and add salt and pepper to your liking.
- Serve the dip in a bowl sprinkled with additional sea salt and drizzled with extra olive oil. This dip can be made a day ahead and stored in an airtight container overnight.