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Sounds a bit unusual doesn’t it? Pea pesto.

Well it’s actually surprisingly tasty — and it even has a few health benefits that regular pesto doesn’t have. But I’ll talk more about that in a minute. First let me tell you how we came up with the idea in the first place.

I’ve talked previously on this blog about my deep affection for pesto — especially home made pesto. But it’s always nice to mix things up a little, so Trudy and I sometimes make variations of classic pesto by using other types of nuts instead of pine nuts (such as cashews or walnuts), or other herbs instead of basil (such as flat-leaf parsley or cilantro), or by adding other ingredients to the base recipe (such as sun-dried tomatoes or olives).

But never before have we added peas to our pesto. What actually gave me the idea was that years ago Trudy had shown me a guacamole recipe in a food magazine that used a mixture of peas and avocado to reduce the calories and up the protein and fiber content. Even though we didn’t end up making the recipe, for some reason the whole idea of using peas this way stuck in my head.

Anyway fast forward to last week, and we were making a decision about what to have for dinner. We often have our meals for the week planned out in advance, but sometimes we just fly by the seat of our pants and rely on whatever ingredients we’ve got on hand in the pantry and refrigerator. (Luckily we’ve always got a well-stocked MediterrAsian pantry.)

We were both really in the mood for pesto, and we had most of the ingredients needed: pine nuts, Parmesan, garlic and extra virgin olive oil. But we didn’t have any fresh basil.

However, as I mentioned, it’s easy to make tasty variations of pesto by using different herbs — and we’ve found that flat-leaf parsley works especially well as a replacement for basil. Luckily, flat-leaf parsley grows like a weed in our garden, so it was no problem just picking some and using that.

But we’d done that a few times before, so we really wanted to try something different. That’s when the whole pea and avocado guacamole idea came into my head. “If peas can be used in a green sauce like guacamole,” I thought, “why couldn’t they be used the same way in pesto?”

Green peas are sweet and juicy as well, so I thought they’d add a unique character to the pesto. When I also worked out in my head that this concoction could be called “peasto” (pronounced pee-stow), the deal was sealed — we had to make it!

So we decided we’d use a combination of green peas and parsley, and also a little bit of mint (which also grows profusely in our garden) because it goes so naturally well with peas.

After we blended it up we were impressed with how vibrantly green it looked. Then we tossed it with fusilli pasta, chunks of canned tuna and some roasted red pepper. It tasted really good, although fairly different in texture and consistency compared to regular pesto because of the high water content of the peas. But we actually quite liked that. In fact we had the rest of the pesto the next night tossed with spaghetti, zucchini and a little diced bacon. (The smokiness of the bacon worked particularly well with the peas.)

The peas don’t just reduce the amount of calories in this pesto (1 cup of peasto contains around a third less calories than a cup of regular pesto), they also add a whole lot of nutrients. Peas are a terrific source of plant protein, and contain many healthy-giving vitamins and minerals including vitamin C, folate, iron and potassium. And peas are a very good source of dietary fiber, which helps keep you regular, reduces the risk of heart disease and some forms of cancer, and also fills you up without filling you out.

Peasto

Makes 1 1/4 cups (enough to serve 4)

• 1 cup frozen green peas
• 1/2 cup packed flat-leaf parsley
• 4 fresh mint leaves
• 1/3 cup pine nuts – lightly toasted
• 1/2 cup grated Parmesan cheese
• 1 1/2 cloves garlic — roughly chopped
• 1 teaspoon lemon juice
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil

POUR boiling water over the peas and stand for 2 minutes, then drain. PLACE the peas, parsley, mint, pine nuts, parmesan, garlic, lemon juice, salt and pepper in a food processor and drizzle in the olive oil as you blend until well combined.

One of the happiest memories of this summer (and every summer) has been the sight of bright yellow zucchini and squash blossoms, in the farmer’s markets, in neighbors’ backyard gardens, and on the menus of local eateries.

Of course, summer’s almost over, and the season is pretty fleeting for zucchini blossoms (I really should have posted about this earlier), but if you’re lucky enough to get hold of a few, you should definitely seize the opportunity. I especially love the stuffed blossoms that you find at Italian restaurants (or even better, from Italian grandmothers)…the juxtaposition of delicate flower petals and savory filling is just so intriguing.

While zucchini blossoms may seem exotic to some, they’re actually quite easy to prepare at home and are wonderful as an elegant appetizer or perhaps a little something to garnish a pasta dish. Here’s a simple recipe, for savoring that last golden taste of summer.

Stuffed Zucchini Blossoms

Ingredients:

• Zucchini blossoms, pistils/stamens removed

Coating:

• One egg, beaten
• 1/2 cup all purpose flour
• Sea salt and freshly ground pepper to taste

Filling:

• 4 oz goat cheese
• 2 or 3 sun dried tomatoes
• Squeeze of fresh lemon juice

Soak the sun dried tomatoes in a small cup of hot water for 30 minutes. Remove from the water and roughly chop. Place tomatoes and lemon juice a bit at a time in a food processor with the goat cheese, pulsing until well blended and the flavor is satisfactory to you. (A good alternative filling: Start with Guilherme’s easy spinach ricotta pâté as a base, using additional ricotta to thicken mixture as necessary.)

Combine the flour with a few good shakes of salt and pepper and blend well. Pour out some of the flour mixture onto a clean dry plate.

Gently rinse and dry the zucchini blossoms, removing the stamens and pistils carefully (You may find that using tweezers helps, otherwise just be patient). Spread petals slightly and spoon a small amount of filling mixture into each blossom, or squeeze from a plastic bag with a corner snipped off if it is easier for you to fill it that way. Leave enough room at the top of each blossom to twist it closed (See above photo). Once blossoms are filled and sealed, dip each flower into beaten egg and roll gently in the flour mixture until lightly coated (If you find you’ve made too much filling, just save it to toss with pasta or spread on bread or crackers). Add a couple of tablespoons of olive oil to a large pan to heat (medium high). When the oil is hot enough, carefully place blossoms in the oil a few at a time with a slotted spoon, turning until each is golden and just lightly crispy. Drain on paper towels and serve. Enjoy!

Ric and I have been on a bit of an economy drive lately. Like most countries, New Zealand has been hit hard by rising food and petrol prices. We live in the countryside, which is great for the fresh air and scenery (see the photo of our neighborhood below), but it also means a lot of driving each week. And with the price of petrol at around eight dollars a gallon here, it really tugs at the purse strings!

However, we’ve found that one of the best ways to save money is by inventively reducing our food costs. Over the last couple of months one of our biggest cost cutters has been to eat less fresh fish and seafood and more beans. If that sounds like a sacrifice, believe me, it’s not. Jazzing up beans is easy when you use them in traditional ethnic ways, such as added to a fragrant Indian curry, a robust Italian pasta dish, or a hearty Greek stew — or turned into delicate falafel, or creamy hummus.

Beans also make a great addition to salads. Chickpeas (also known as garbanzo beans) are a particularly welcome addition to salads because their taste and texture is like a cross between a bean and a nut.

Chickpeas not only add a wonderful flavor and texture to this Moroccan salad, they’re a good source of vegetable protein and a number of important vitamins and minerals including calcium and folate. They’re also a great source of dietary fiber, which helps lower cholesterol levels and regulate blood sugar levels.

You can use canned chickpeas for this recipe, like I’ve done here, or dried chickpeas (which need to be soaked and cooked first). I often choose the canned alternative for the sake of convenience, although I prefer the flavor, texture and price of dried chickpeas that I’ve cooked myself.

Moroccan Chickpea & Couscous Salad

An exotic Moroccan couscous salad with chickpeas, raisins and colorful vegetables coated in a delicately spiced olive oil and lemon dressing.

Serves 4 as a side dish or 2 as a main meal

• 1 cup quick-cooking couscous
• 1/4 cup raisins
• 1 1/4 cups boiling chicken or vegetable stock
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic – minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 1 carrot – grated
• 1/2 red pepper – finely diced
• 1/4 red onion – finely diced
• 1 cup canned chickpeas – rinsed and drained
• 2 tablespoons chopped flat-leaf parsley

MIX the couscous with the raisins in a bowl and pour over the boiling stock. COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. PLACE the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley. POUR over the dressing and toss together until well combined.

As spring in New England turns into summer, we’ve been going through a bit of a heat wave, and I’ve definitely been on a cold food kick—there is nothing better than a chilled dish waiting for you in the fridge, ready to be enjoyed as soon as you get home from work. When I’ve pondered what foods to prepare for these warm days, my mind has inevitably turned to lighter fare like salads, pasta and cold noodles.

Over the last few weeks, I’ve been excited to see fresh “fiddleheads” (the tightly curled ferns that resemble the scrolled top end of a violin) appearing in the produce bins at my local supermarkets. I’ve come to think of fiddleheads as a quintessential New England ingredient—they are often associated with Maine and Vermont or our Canadian neighbors further north. However, fiddleheads are also a common ingredient in Asian cuisine. For example, they are frequently found in the Korean dish bibimbap.

With their asparagus-like flavor and firm but delicate texture, I decided that fiddleheads would be the perfect seasonal addition to some Asian-inspired soba noodles—the perfect cool dish to complement the warm weather.

(Note: Fiddleheads are in season for just a few precious weeks in the spring, so enjoy them while you can! You can also blanch fiddleheads for a few minutes in boiling water, and store them in your freezer for future use. If you can’t find fiddleheads for this recipe, substitute bite-sized pieces of fresh asparagus.)

Soba Noodles with Fiddleheads, Tofu, and Shiitake Mushrooms

Serves 4-6

Ingredients:

• About 8 oz. soba noodles (basically one package—weight may vary)
• 40 fiddleheads 
• 4-5 large shiitake mushroom caps, sliced
• ½ cup firm tofu, cubed
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Shredded carrot for garnish

Dressing:

Combine the following:

• Juice of one lemon
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon caster sugar

Directions:

Cook soba noodles according to package directions, then rinse in cold water and set aside.

Clean the fiddleheads by rinsing thoroughly in cold water. Repeat several times, rubbing gently to remove the brown leaf like covering from the surface. Trim tough/brown ends if necessary.

Bring a large pot of water to a boil, then add fiddleheads to blanch for 3-5 minutes. Remove fiddleheads from pot and plunge into a bowl of ice water for 1-2 minutes, then drain.

Heat 2 tablespoons olive oil in a large pan. Add minced garlic and sauté for a minute, then add the fiddleheads, sliced mushrooms and tofu, sautéing for another 2-3 minutes (Fiddleheads should be firm but tender). Remove from heat. 

Toss cold soba noodles with the lemon-sesame-soy mixture and gently stir in the fiddleheads, mushrooms and tofu. Garnish with shredded carrot if desired. Serve and enjoy—this dish can be served immediately, but is also great as a cold dish the next day.

Red meat has all kinds of health downsides and, we are not even talking about several other philosophical reasons to not eat meat. Still, steaks and ground meat have a lot of handy uses.

On top of that, eating steaks might be more fun than eating, say, beans, which means it is easier to make children eat meat than beans, which are much healthier.

Eating beans, together with some carbohydrates (like the ones in rice) can give vegetarians amino acids that are usually hard to find with a meat-free diet and is, generally speaking, a much healthier option than meat.

What might not be so obvious, is that beans can also replace meat in shape and not only in nutrients. They can be used to make Hamburgers, Steaks and even “Meatballs”, known in Italian as Polpetta.

The basic recipe would consist of just using cooked beans (you can use canned beans, although a purist cook would cook their own) and smashing them and mixing them with flour.

Because I can’t resist more complex mixtures, and to enhance both flavor and nutrition value, I cooked something equivalent to Trudy’s Ratatouille and mixed it together.

Ingredients

• 250g (9oz) of cooked beans
• 4 tablespoons of flour
• Roasted vegetables (Optional, you may need to add more flour if you use the vegetables)
• 2 spoons of olive oil

Directions

• Cook the beans, if you don’t have them cooked already
• Use the beans at room temperature
• Use the food processor, the blender or a potato masher to smash the beans
• Add the olive oil
• Put in a bowl and mix with a wooden spoon while adding the flour
• Let rest for about 5 to 10 minutes

Serving suggestions

• Make patties for hamburgers and serve with bread, just like any other burger
• Make steaks and cover with bread crumbs, cook in the oven slightly covered with oil.
• Make balls and stir fry to use as “meatballs” (Polpetta)

This recipe makes about 4 big steaks and can be stored in the refrigerator for a few days or frozen for longer periods of time.

And if you want, you can replace the beans with lentils, chickpeas or even a mix of your favorite legumes.

I’ve been trying to eat as seasonally as possible, and to always ask my local vendors “What’s good today?” At a recent trip to a favorite local cheese shop, the staff mentioned enthusiastically that it was “a perfect time of year for goat cheese.” So goat cheese has been on my mind, and I’ve been inspired to go along with the season.

One of the nicest ways to enjoy goat cheese is with a good, fresh pear, so I have been eagerly scouting the markets, hoping to find that perfect piece of complementary fruit. However, while it may be a great time of year for goat cheese, it seems the pears aren’t on quite the same schedule. The pears at my neighborhood supermarkets have been a little on the hard side recently—they may look great in the produce display, but are often just a little too firm to eat right away. At least, not without a little help—roasting them in the oven is an easy way to soften them and bring out additional flavor as well.

For a quick one-dish meal at home, I combined some crumbled goat cheese with roasted pears, walnuts (left over from trying Guilherme’s awesome ricotta walnut pasta recipe recently), a couple of handfuls of greens and penne pasta. This is wonderful served warm, or as a cold salad the next day. Enjoy!

Penne with Roasted Pear, Goat Cheese and Walnuts

Serves 4-6

Ingredients:

• 8 oz. pasta, such as penne
• 2 Bosc pears, ripe but firm (firmer varieties of pears work best)
• 1 tablespoon plus 3 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• Juice of half a lemon
• 1/2 cup baby arugula (rocket)
• 1/2 cup baby spinach
• 1/4 cup chopped walnuts
• 1/4 cup crumbled goat cheese
• Pinch of sea salt

Directions:

Preheat oven to 425° F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.

Mix together the remaining 3 1/2 tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.

Option: Skip the pasta and just serve with extra greens as a salad.