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Ode to Spring Vegetables

April 2015

One of the long awaited ingredients of spring is peas. Their delicate, fresh flavor at the peak of their season is so amazing it makes us poetic. Rather than taking pen to paper, though, try this Pea Tzatziki recipe to celebrate these precious green pearls of spring. 

Spring Pea Tzatziki

Serves 6

1 cup shucked English peas, or frozen peas

3/4 cup Greek Yogurt

3/4 cup Labne, strained*

2 cloves  roasted garlic, pounded to a paste

1/2 cup extra-virgin olive oil

½ cup pistachios, roasted at 300 degrees until fragrant, about 8 minutes

2 tablespoons minced mint

2 tablespoons minced dill

Salt, to taste

Extra-virgin olive oil, to taste

Freshly ground white pepper, to taste 

Bring a pot of heavily salted water to a boil.  Prepare a bowl of iced salted water.

Cook the peas until tender, 1-5 minutes, depending on size, growing conditions, time of year, etc.  If using frozen peas, follow package instructions.

Whisk together the yogurt, labne, and garlic paste.  Slowly incorporate the extra-virgin olive oil, whisking continuously. Season with salt and white pepper, to taste. Spoon yogurt sauce in a bowl, using the back of the spoon to push it around the edges and create a shallow well. Decorate with the peas, pistachios, dill and mint.

*Note: Labne is available at some specialty stores that offer Mediterranean ingredients. The same amount of Greek yogurt can be used in its place.