By Marilyn Kitzes
Savor spring’s green bounty with these delicious dishes, perfect for the new season. All feature a green hue that’s sure to impart spirit—and sophistication—into your next springtime gathering.
CENTRIFUGED GREEN PEA BUTTER CROSTINI
This dish boasts crispy baguette toast, a sweet green pea butter, and arugula salad with a sparkling lemon vinaigrette. First, in a Vitamix, blend frozen green peas with vegetable stock. Strain to reserve the solids—that’s the pea butter—and set the remaining liquid aside. Then, for the vinaigrette, combine lemon zest, shallots, basil, and vinegar in a sous vide pouch and immerse for two hours. Then, mix with the pea liquid and whisk with the vinegar and olive oil. To serve, toss the vinaigrette with arugula and spread the butter on toasted baguette slices. Garnish with baby basil and more vinaigrette.
VEGAN AVOCADO MASHED POTATOES
By adding creamy avocado, this dish gives Yukon gold mashed potatoes a nutritional boost. Place potatoes, avocados, olive oil, and salt and pepper in a sous vide pouch, and cook in a water bath for 3 to 4 hours or until the potatoes are tender. The easy-to-make oil is simply EVOO, spinach, and cucumber peels, all emulsified in a blender, which is then added to the avocado-potato mixture. To plate, drizzle the potatoes with more olive oil and garnish with sliced avocados, paprika, and chopped chives.
SEARED BRUSSELS SPROUTS
What happens when you toss perfectly cooked sprouts with a harissa-tahini sauce? Side dish perfection. After blanching the sprouts for 30 seconds, place in a sous vide pouch, cook for 75 minutes and then sear. Toss the sprouts with cilantro, mint, and sesame seeds. Blend tahini, harissa, lemon juice, and lemon zest, and drizzle over the sprouts. Easy.
SPRING GARLIC PESTO PAPPARDELLE
Take advantage of the new season with spring garlic, which can be found at your local farmers’ market. Spring garlic is simply young garlic that hasn’t yet had time to form the full bulb. As a result, it’s fresher and milder than more mature garlic. This recipe calls for a garlic bulb confit, a combination of trimmed bulbs, berry peppercorns, fleur de sel, thyme, and olive oil cooked sous vide for five hours. For the garlic chips, coat thinly sliced cloves in corn starch and then fry. Create our homemade pesto and toss with pappardelle, cooked according to package directions, and serve with the garlic confit and chips.
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