“Overly zealous shopping is the mother of invention.”
Ok, I know that’s not the saying, but it may as well because it’s certainly the case in my kitchen.
You know you’ve been there: you go to the farmer’s market looking for a few things but get pulled in by the stands of pitch-perfect produce. Well, I fell for the crates and crates of English peas and brought home a huge bag of peas with no time to cook them. As I had a need for an another appetizer for Easter brunch, I whizzed them together for this healthy, vegan (if you don’t use chicken broth, that is) pea puree dip. It’s just as at home tossed with pasta as it is spread on finger sandwiches for your next tea-time get together. (Ok, I don’t have tea service either but maybe you could surprise Mom with tangy cheese and pea puree sandwiches as part of her upcoming day.)
Because I also bought the last of the Jerusalem artichokes (aka sunchokes) on that farmer’s market trip, I fried them into chips to get through them all before they went bad. This recipe for Jerusalem Artichoke Chips was pretty much perfect match with the minted dip because their nutty, earthy flavor is a welcome contrast with the sweet, floral pea puree. If that’s too much work, try it with crudites (raw veggies like baby carrots, fennel, baby squash, green beans, cooked fingerling potatoes, etc) or with crostini or whole wheat crackers.