Growing up on a farm we enjoyed nature’s bounty with fresh corn, potatoes, string beans, raspberries, blueberries, carrots and so much more. We welcomed Spring with the first crop of fresh peas. Hand picked,we would eat them straight from the pod. In celebration of the first batch of peas displayed at my local market, I created this recipe. For me, along with Forsythia and Daffodils–fresh peas signifies Spring has arrived. Welcome!
Tuscan White Beans, Fresh Peas, and Roasted Tomato and Grilled Lamb Chops
Serves 4 – 6.
Tuscan White Beans
Prepare on day/night before – as the beans need to soak for many hours (read package for instructions)
- 1 pound dried Tuscan White Beans
- 6 cups cold water
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- salt and pepper
Directions:
- Sort through the beans picking out any pebbles (yes pebbles!), rinse, drain and then place in a large saucepan. Add cold water to cover by several inches and leave to soak overnight.
- Drain the beans and return to the saucepan.
- Add the 6 cups of cold water, 1/4 cup of olive oil, and garlic. Bring to a boil.
- Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beans are just tender but not falling apart (45 minutes to 1 hour.)
- Season with salt and pepper to taste.
- Set aside.
Fresh Spring Peas
- 2 tablespoons extra virgin olive oil
- 2 cups raw shelled peas
- 1 teaspoon Kosher salt
- Freshly ground black pepper
Directions:
- In a small skillet, heat the olive oil over medium-low heat.
- Add the peas and sauté for about 4 minutes until tender
- Add salt and pepper to taste. Set Aside
Roasted Tomatoes
- 6 Roma Tomatoes
- Kosher salt
- fresh cracked black pepper
- 1 teaspoon splash of Balsamic vinegar
- 3 tbs olive oil
Directions:
- Preheat your oven to 350°.
- Line a cookie sheet or pan with foil and spray with a non-stick spray.
- Slice the tomatoes in half vertically and remove the seeds with your fingers.
- Place the tomatoes, flesh side up on the cookie sheet.
- Mix Oil and vinegar together. Drizzle over tomatoes and sprinkle with salt and pepper.
- Roast for 2 hours.
Grill Lamb Chops (preferably medium rare)
Plating the Dish
- Salad Dressing: Whisk together 5 tbsp olive oil; 1 1/2 tbsp balsamic vinegar; 1/2 tsp Dijon mustard, 1 small clove garlic crushed; freshly ground black pepper to taste
- In a bowl, mix one cup of beans for each person you are serving (at least 2 cups) and the peas
- Place the Tuscan Bean Salad on a plate
- Add 2-3 roasted tomatoes to the plate and add a small handful of micro greens
- Add salad dressing over the beans, peas and micro greens
- Place 1 or 2 lamb chops on the plate
- Using a potato peeler, Top with 3-4 ultra thin slices of fresh Parmesan cheese
