Jul 19

Jul 19 Seize the Summer! Pea and Scape Spread

Tessa Holmes

Seasonal, Recipes, Farm Table

EARLY SUMMER PEA AND SCAPE SPREAD

Ingredients

3 cups shelled peas - fresh or frozen

2 tablespoons + 2 tablespoons olive oil

1/2 cup + 1/4 cup garlic scapes

1/4 cup lemon juice

1/2 cup toasted pine nuts

1/4 cup scallions chopped (purple is pretty for this but green are fine)

1 teaspoon fresh ground pepper

2 teaspoon sea salt or to taste

Directions

Thaw peas if frozen.

In frying pan heat 2 tablespoons oil and cook scapes on medium-high for a couple of minutes until soft. Add scapes to a blender with peas, the rest of the oil, lemon juice, salt and pepper. Blend until smooth.

Move to serving bowl or spread on sliced bread and sprinkle with pine nuts, scallions and the rest of the scapes and.

Other recipes by Tessa Holmes: Cherry Tomato Tartlets, and Omega Green Dressing.

Tessa Holmes

Tessa Holmes has been cooking professionally for over 17 years. What began as a hobby and love for creating and preparing delicious recipes, happily developed into a professional business. Tessa was brought up with wholesome and fresh ingredients in the family kitchen, and this heritage translated naturally into her own work as a cook.

In the late 90’s, she began cooking vegetarian cuisine, and soon branched out into other cooking styles and dietary frameworks: including vegan, raw and gluten free dishes. Tessa has also studied nutrition, healing foods and herbs. She specializes in vegetarian comfort whole food meals inspired by ethnic dishes around the world.

Tessa is a seventh generation Vermonter who was born and raised in Burlington and now lives in Hinesburg with her two sons. When Tessa is not cooking she runs a photography business specializing in portraiture and weddings. She is also a professional artist who paints with oils.

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