Monday, April 19, 2010


Wow what a lovely spring weekend it’s been!  I was fortunate enough to dine here and here, watch this, listen to a lot of this, and submerge myself in one of these.  I had lots of free time to bake this, and this (despite all the homework I also had to deal with…).  So as you can imagine, at this point I am full and exhausted, but wishing that every weekend lasted three days because that would be seriously awesome.

Somewhere along the way this weekend I also made a fantastic springtime dip, full of darling green things like scallions, mint and peas, piquant feta, sassy garlic and creamy Greek yogurt!  It’s perfect served with warm pita or crostini.  It makes a ton and lasts a day or so in the fridge, so it can serve double duty when your spring cookout dance card is full.

Crushed Peas with Feta and Scallions
Barely adapted from Supper for a Song, by Tamasin Day-Lewis, via Epicurious

1 ½ cups organic peas (fresh or frozen, but NEVER canned)
2 to 4 tablespoons fruity olive oil
8 ounces feta, drained
8 ounces Greek yogurt
2 to 3 garlic cloves, minced with a bit of sea salt
1 bunch of scallions, trimmed and finely sliced
1 large handful of mint leaves, shredded
juice of 1 lemon
coarse salt and black pepper

Cook peas briefly in boiling water until al dente, then drain very well, pat dry, and place in a large bowl.  Drizzle with 2 tablespoons of olive oil and crush coarsely with a potato masher (if using frozen peas add oil one tablespoon at a time and cut back a bit if it’s looking too oily).

Mash feta and yogurt together in a shallow bowl.  While the peas are still hot, add the feta and toss to combine.  Make sure the texture is preserved – you’re not looking for uniform smoothness here.  Add minced garlic and mix.

Add scallions and 2 tablespoons of shredded mint.  Stir in the juice of half a lemon to start.  Season with pepper and a bit of salt (though be careful because feta is pretty salty).  Taste and adjust the seasoning, adding more lemon juice, mint, or olive oil as you see fit.
Serve with warm pita, crostini, whatever you like!

Keeps 2 days tightly covered in the fridge…may be even tastier the second day…

1 comment:

  1. So, so fresh and delicious...highly recommended. If Beth ever asks "What can I bring?" tell her this!