Best Toast With Lemony Pea Mash Recipes

Lemon-y Smashed Pea Toasts image

Provided by Flora & Vino

Categories Toast

Time 18m

Number Of Ingredients 12

2 cups frozen green peas
1 TBSP runny tahini
2 TBSP fresh squeezed lemon juice, or more to taste
1/4 tsp garlic powder
1/4 cup parsley or fresh herbs (optional)
1 tsp lemon zest
Himalayan sea salt
black pepper, to taste
toasted bread (gluten-free if desired)
1/4 cup Karen's Naturals Just Peas
green onion, sliced
white sesame seeds

Steps:

Steam the frozen green peas on the stovetop by adding them to boiling water in a covered pot for 2-3 minutes, until they're vibrant green and tender. Be careful not to overcook them!
Drain the peas and add them to a high-speed blender or food processor along with the tahini, lemon juice, garlic powder, lemon zest, Himalayan sea salt, and black pepper.
Taste the mixture and add more lemon for brightness, tahini for creaminess, and sea salt and black pepper to reach desired combo.
Pulse the mixture until it's combined but not puréed. Some pea chunks are welcome here!
Smash the pea spread onto the toasted bread and top them with green onion, white sesame seeds, and freeze-dried peas.
Store leftover pea smash in the fridge for up to one week and reassemble with fresh toasted bread before serving!

Toast with Lemony Pea Mash image

Provided by C G

Time 25m

Number Of Ingredients 12

1 garlic clove, peeled and quartered
1/4 c flat leaf parsley (fresh!)
3 Tbsp olive oil, extra virgin, plus more for drizzling
salt
1/2 c water
2 c shelled fresh peas or frozen peas, thawed
2 Tbsp fresh chives
1 Tbsp preserved lemon peel, finely chopped (1/2 slice of preserved lemon), divided
1 Tbsp fresh lemon juice
1/4 tsp aleppo powder or crushed red pepper flakes, plus more for garnish
freshly cracked black pepper
12 slice country-style (peasant) bread, ciabatta or similar

Steps:

1. Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain; *RESERVE* the cooking liquid.
2. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, preserved lemon peel, lemon juice, Aleppo pepper, and 2 tablespoons olive oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, to taste if desired.
3. Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more olive oil.