Sunday, June 29, 2014

Recipes from Williams-Sonoma Cooking Demo


2 cups shelled green peas, fresh or frozen, but not canned
1 small bunch fresh cilantro
2 tablespoons whole almond butter 
1-2 clove garlic to taste
Tabasco sauce to taste
Almond oil (Good quality, Toasted or Regular)
Salt, black pepper to taste
Fresh squeezed lime to taste

Blanche the peas in boiling water for 5 minutes, or until tender, and let cool to just above room temperature or refrigerate until chilled through.

In the bowl of a food processor or blender, combine the peas, almond butter, cilantro, garlic, Tabasco sauce, a little salt and some pepper. Process until smooth. Slowly add in almond oil until the texture is to your liking.

Add additional salt, pepper, Tabasco (if needed) and lime. Taste and adjust the seasoning. 

Serve on pieces of multigrain crackers or chips. 

Best served cold. Can be made ahead of time and stored in refrigerator for 2-3 days.  

Adapted from Chocolate & Zucchini

Fresh Green Peas with Sesame Dressing
2 cups fresh shelled peas

1 tablespoon unseasoned rice vinegar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons (packed) golden brown sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
Boil a large saucepan of salted water.  Cook shelled peas for 1-2 minutes. Drain and rinse in cold water to cool. Transfer to a large bowl.
Whisk dressing ingredients together in a small bowl. Pour dressing over peas and toss to coat. Serve at room temperature.
Peas and dressing can be prepared in advance, and combined just before serving.
Adapted from Bon Appetit Magazine, 2004

BLT Salad
Simple mix of romaine lettuce, bacon crumbles, cherry tomatoes & blue cheese crumbles with the Williams-Sonoma Lemon Peppercorn dressing.
Arugula-Goat Cheese Salad
Arugula, toasted pecans, goat cheese crumbles, dried blueberries & a vinaigrette with Williams-Sonoma House Olive Oil & 25-Year Barrel-Aged Balsamic Vinegar. Sprinkle with Jacobsen Salt Co. Vanilla Bean Flake Salt.
Balsamic Strawberries & Ice Cream
Strawberries sliced & macerated in Olivier 25-Year Barrel-Aged Balsamic Vinegar served over Strawberry or Vanilla ice cream.