Pea, Mint & Spring Onion Soup with Parmesan Biscuits

Pea, Mint & Spring Onion Soup with Parmesan Biscuits

Prep:20 mins                 Cook:25 mins               Easy               Serves 6

 

The parmesan ‘tuiles’ make this soup stylish enough for entertaining – but they take just a few minutes to make

 

 

Nutrition: Per Serving

kcal 213         fat 9g          saturates 4g         carbs 20g         sugars 8g          fibre 8g          protein 15g        low in salt  0.72g

 

Ingredients

  • 1 tbsp olive oil
  • knob of butter
  • ½ bunch spring onion , sliced, plus a few extra to serve
  • 1 potato , cut into small dice
  • 1l hot vegetable stock
  • 900g frozen petits pois
  • ½ small bunch mint , leaves picked, plus a few extra to serve
  • 85g parmesan (or vegetarian alternative), very finely grated

 

 

Method

  • STEP 1

    Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.

  • STEP 2

    Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.

  • STEP 3

    To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.

  • STEP 4

    To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.

Pea, Mint & Spring Onion Soup with Parmesan Biscuits
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Spring Peas and Greens with Cacio e Pepe Dressing

Spring Peas and Greens with Cacio e Pepe Dressing

Cacio e pepe is a great way to eat pasta, but have you tried cheese and black pepper on your peas? If not, we recommend doing so immediately.

 

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing.

 

 

Total:  45 mins               Yield:  4

 

 

Ingredients:

1 large egg yolk
3 tablespoons buttermilk
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
3/4 teaspoon coarsely cracked black peppercorns
Kosher salt
2 pounds fava beans, shelled (2 cups)
2 cups fresh or frozen peas, thawed
4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
1 Hass avocado, peeled and cut into thin wedges

 

 

Directions:

Step 1

In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.

Step 2

Bring a large pot of salted water to a boil. Fill a bowl with ice water. Boil the favas until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Add the peas to the pot and cook until tender, 5 to 7 minutes for fresh and 1 minute for frozen. Drain and transfer to the ice bath. Drain the favas and peas. Pinch the fava beans out of their skins.

Step 3

In a bowl, toss the favas, peas and greens. Add some dressing, season with salt and toss. Arrange the avocado on plates and top with the salad. Garnish with grated cheese and serve.

 

 

Suggested Pairing:

Zesty Pinot Grigio from Italy.

 

 

Spring Peas and Greens with Cacio e Pepe Dressing
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Vegetarian Lasagna With Spinach and Broccoli

Vegetarian Lasagna With Spinach and Broccoli

This tasty veggie lasagna will fill you right up.

Your search for an easy vegetarian lasagna stops right here! This particular recipe, which features spinach lasagna with a healthy dose of broccoli, three cheeses, basil, and your favorite red sauce (store-bought or homemade marinara sauce work perfectly!) will make you forget all about meat. We opted for frozen veggies because they are already cooked, but you can load this lasagna with other vegetables, too. Sauté peppers and mushrooms, and then stir into your tomato sauce for an extra boost of nutrients. We also picked Pecorino Romano instead of your classic Parmesan for a sharper flavor (no bland vegetarian recipes, thank you very much!). P.S. If you’re looking for the best meat lasagna, try our favorite lasagna with meat sauce.

 

 

YIELDS: 4                      TOTAL TIME: 0 hours 50 mins

 

 

Ingredients:

1 10-oz package frozen leaf spinach, thawed
1 10-oz package frozen broccoli florets, thawed
1 16-oz container part-skim ricotta
2 cloves garlic, pressed
1/2 c. fresh basil, chopped
6 oz. part-skim mozzarella, grated (about 1 1/2 cups), divided
1/4 c. plus 2 Tbsp grated Pecorino Romano cheese, divided
1 1/2 c. marinara sauce
6 no-boil lasagna noodles
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Directions:

Heat oven to 425°F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella, and ¼ cup pecorino and mix to combine.

Spread ½ cup marinara on bottom of 8-inch square baking dish. Top with 2 noodles. Spread one-third (about ⅓ cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.

Sprinkle with remaining ½ cup mozzarella and 2 Tbsp pecorino, cover tightly with an oiled piece of foil (to prevent sticking) and bake 15 minutes. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 minutes.

 

Vegetarian Lasagna With Spinach and Broccoli
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Breakfast Cornbread Casserole with Ham and Kale

Breakfast Cornbread Casserole with Ham and Kale

The combination of ham and kale is traditional for a reason: it’s so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Level: Easy

Total: 1 hr 25 min

Prep: 10 min

Inactive: 15 min

Cook: 1 hr

Yield: 8 to 10 servings

Ingredients

 
Creamed corn:

3 tablespoons unsalted butter, plus more for greasing the baking dish

1 medium onion, finely chopped

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

Two 16-ounce bags frozen corn, thawed

1 1/2 cups heavy cream

1/2 pound thick-sliced deli ham, diced

5 ounces frozen kale (about 1 3/4 cups)

 

Cornbread topping:

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

Kosher salt and freshly ground black pepper

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

3/4 cup heavy cream

1 cup shredded sharp yellow Cheddar

Hot sauce, for serving

Directions

 

Special equipment:  a 2-quart oval baking dish

 

1. Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.

2. For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.

3. For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.

4. To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don’t worry if the corn isn’t completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.


Breakfast Cornbread Casserole with Ham and Kale
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Stuffed pumpkin

Stuffed pumpkin

Serves 4

Easy

Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans

Ingredients

 

  • 1 medium-sized pumpkin or round squash (about 1kg)
  • 4 tbsp olive oil
  • 100g wild rice
  • 1 large fennel bulb
  • 1 Bramley apple
  • 1 lemon, zested and juiced

 

 

  • 1 tbsp fennel seeds
  • ½ tsp chilli flakes
  • 2 garlic cloves, crushed
  • 30g pecans, toasted and roughly chopped
  • 1 large pack parsley, roughly chopped
  • 3 tbsp tahini
  • pomegranate seeds, to serve

Method

1. Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.

2. Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.

3. Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.

4. Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.

 

 


Stuffed pumpkin
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