Healthy Food From a Favorite Local Chef
Boulder’s The Kitchen restaurant has made a name for itself by serving up sophisticated, eco-conscious classics in a community-oriented bistro environment.
Chef/owner Kimbal Musk passed on this seasonal recipe for pea and pecorino bruschetta - the perfect complement to a crisp Colorado spring day. The recipe includes a summer variation, extending the appetizer’s freshness well into the warmer months.
Kimbal Musk will be featured in Lisa D. Olken’s new documentary “Green Up Colorado,” airing this Thursday, April 21 at 9pm on RMPBS.
PEA AND PECORINO BRUSCHETTA
[Recipe serves 6-8]
This is a great salad in the early spring, when peas are still quite nutty. As it gets closer to summer and the peas become sweeter, substitute feta cheese for the pecorino.
1 pound snow peas or sugar snap peas
1 clove garlic, crushed
4 ounces pecorino cheese, finely grated
Salt and pepper
1/4 cup good-quality olive oil
1/2 cup mint leaves
Juice of at least 1 lemon
6-8 slices good-quality rustic bread
- Remove any tough ends and stringy bits from peas, then chop peas into 1/2-inch strips. Bring a pot of salty water to boil. Add peas to boiling water for about 1 minute, just until peas turn a consistent bright green. Drain and immediately cool in ice water or under running cold water (this stops the cooking and keeps the peas bright green).
- In the bottom of a salad bowl, combine crushed garlic, half of the pecorino, and a small pinch of salt and pepper. Carefully add more cheese to taste (pecorino can be salty). Stir in olive oil to make a dressing. Add chopped mint and cooled peas; toss to coat evenly. Taste for seasoning and adjust with lemon juice, salt, and pepper.
Find out more about "Green Up Colorado."