“Hope is the thing with feathers that perches in the soul and sings the tune without the words and never stops at all.” – Emily Dickinson
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This was the week that made us feel like our clients, as we tackled decluttering, cleaning out drawers and closets and shelves. It will take at least another week… but we have 3 more weeks to stay at home so we can do this. It will likely be the cleanest it has been since we moved in 21 years ago! Like the rest of the world our family gathered around Zoom rather than around the table for family night.
RECIPE OF THE WEEK
This week’s recipe is one that didn’t make my favorites list, but I was looking for something different and it makes a good unique side dish to serve with a meat main dish. Of course it could have to do with not having all the ingredients on hand in these days of the Coronavirus and making some substitutions! I am sharing the recipe in its original format from Woman’s Day.
PEA SALAD with mint pesto
- 1 pound sugar snap peas, stings discarded
- 1 tablespoon plus 1/3 cup olive oil
- Kosher sale
- Pepper
- 10-ounce package frozen peas, thawed
- 1 lemon
- 2 cups fresh mint, plus extra for serving
- 1 cup Italian parsley
- 1 small clove garlic, crushed
- 1/2 cup blanched almonds
- 2 cups watercress
Heat a large cast-iron skillet on high. In a medium bowl, toss snap peas with 1 tabelspoon oil and 1/4 teaspoon salt. Add to hot skillet and cook, stirring occasionally, until blistered, 3-4 minutes. Remove from heat and toss with peas. Transfer to bowl. Finely grate zest of lemon and set aside.
In a food processor, pulse mint, parsley, garlic, almonds, 1/4 teaspoon each salt and pepper, and 1 tablespoon lemon juice until finely chopped. With motor running, gradually add 1/4 cup cold water and remaining 1/3 cup oil to make a smooth paste.
Fold 1/3 cup pesto into pea mixture, then fold in watercress. Sprinkle with reserved lemon zest and serve with remaining pesto.
