Happy spring! Or should I say, happy summer!
How is it that, every year, the weather goes, as Drake says, 0 to 100 real quick? I know! I don't really understand it either. Remember that one time when it snowed at the end of April and life really did not make any sense. And now it is 100 degrees and I'm sweating to death in my little apartment
But summer means ice cream weather, so I ain't REALLY complaining.
Also, speaking of the weather getting warmer, I am really excited to see ALL of the baby animals. And, as a fact of living in basically the middle of nowhere in farming county, I see a lot of them. Yesterday, I was walking home from the gym and I saw a baby raccoon with its mama. And then I saw baby bunnies. Guys, I was so giddy. It is like my own little petting zoo.
Except well, I would totally not pet raccoons. They still scare me to no end.
Guys, speaking of animals (going on tangents today, but it happens), I feel like a total superwoman because I CORNERED a cockroach in my apartment yesterday and I killed it. I understand that this MIGHT not be the best thing to be posting to a food blog, but I am so freaking excited about my feat that I don't care. It freaked me out to no end, and I basically cornered it into my pantry.
See living in New York has taught me major skills.
Ok, enough with the talk about animals and more onto the food talk. Now, I know toast might be on its last legs as a trend, but I love how it can make any random assortment of vegetables into a MEAL. And, with peas having their moment right now up here, I am more than ready to use carbs to showcase this beauty.
Because we have to be honest with ourselves that carbs make anything better.
A lotta classic flavors going on here. Creamy dreamy ricotta blended with lemon juice and feta cheese is smeared on the warm toast and gets all melty. Add the sweet little lemon-y peas and man oh man, you have the perfect breakfast/lunch/dinner/snack. And don't think of this recipe as the be all end all. Top it with whatever you please. Pesto would be fabulous on here. A balsamic glaze drizzle. Some toasted sliced almonds. I might just have to eat this again.
Whipped Ricotta Toast With Minty Peas
serves 1 as a meal, 2 as a snack
In the bowl of a food processor, add the whipped ricotta ingredients. Pulse until combined
In a small skillet, heat a small glug of olive oil over medium heat. Add the leeks and cook until tender and slightly brown, approximately 5 minutes. (NOTE: I like the flavor of cooked leeks, but if you are pressed for time/don't want to heat up your kitchen, chopped chives will work great).
In a small bowl, combine cooked leeks, peas, lemon zest, lemon juice, and a drizzle of olive oil. Crush until some of the peas have formed a paste, but some are whole. Stir in the chopped mint and season with salt and pepper.
Toast the bread. Once toasted, spread the toast with the whipped ricotta. Top with the mashed greens. Add the cherry tomatoes, arugula, or microgreens, if using. EAT.
The toastest with the mostest.
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.