Here’s what I’m making. Good for a rainy day, right? I’m serving the following with a simple mixed greens salad. xo, m
1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, picked over and rinsed
5 cups water or vegetable stock
juice of 1/2 lemon (reserve the zest)
a few pinches of smoked paprika
more olive oil to drizzle
Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.
Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
Serves 4 to 6.
Recipe from 101 Cookbooks.
1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf crusty Italian bread
Preheat oven to 450 degrees F.
Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, and herbs. Pulse until well combined. (I don’t have a food processor; it’s easy to do this by hand. Just chop the herbs and garlic finely.)
Slice the bread into 1-inch thick slices.
Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.
Recipe adapted from here.