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I'm all about a toast moment. There’s not a time of day that a slice of crusty bread slathered with anything from almond butter to avocado doesn’t hit the spot. Given the fact that spring produce is in full force, I’m giving fresh peas the TLC they deserve in this smashed pea toast with all the accoutrements. It’s as bright and flavorful as it is gorgeous, in addition to being the perfect excuse to clean out your fridge! Kitchen sink toast 4eva!!!
TBH this all began with a trip to the farmer’s market. I found some gorgeous fresh peas from there that I shucked without even knowing what I would use them for. A few hours later a rush of hunger inspired grabbing them for these toasts and I never looked back. All you have to do is sauté them until tender and bright green, then throw them in the food processor and let it rip (not really, you’re going to want to pulse until coarse, but you can catch my drift). Finished with some lemon and mint, this mash is my new go-to toast topping (with a fried egg if you’re feeling wild) or save it and serve under some seared salmon or grilled chicken for a super springy dinner.
I never go topless, so I added fresh sliced radishes, mint, lemon zest and goat cheese (you can totally omit to keep it vegan!). Then, there are two secret ingredients that take this toast to the next level. The first is pickled chiles, which is always stocked in our fridge by our community manager, Sahara, who kindly shared her recipe with me. They’re sweet and spicy and tangy and the perfect item to crown your pea mash with. The second is fresh sorrel!!! If you’ve never had this herb, it’s bright and offers some bite, so I use it whenever I can to liven up a recipe.
Get ready to make this smashed pea toast and post tons of pics (tagging #feedfeed, of course), your friends will be green with envy!
Prep time 15 minutes
Cook time 5 minutes
Yield: Serves or Makes 4
In a medium skillet, add olive oil, ginger, jalapeno and garlic over medium heat. Cook until fragrant and lightly golden, 3-4 minutes. Add peas and cook, stirring often, until bright green and tender, 2-3 minutes.
Transfer to a food processor with lemon juice, chopped mint, salt and pepper, then pulse until coarse mixture forms.
Divide between toasts, then garnish with olive oil, mint leaves, pickled red chiles, sliced radishes and sorrel leaves. Serve immediately.
Place chilies in a heatproof bowl. In a small saucepan, lightly toast coriander, cumin and juniper over medium heat until fragrant, about 2 minutes. Add remaining ingredients and bring to a light simmer. Cook until sugar is dissolved, 1-2 minutes, then pour over chilies and let cool completely. Use immediately or store in an airtight container in the refrigerator for up to 1 month.