INGREDIENTS

Warm Pea Shoot Salad

• 2 tablespoon olive oil
• 1 clove garlic, sliced or grated (optional)
• 2 2.5-oz bags of pea shoots
• Salt and pepper
• Zest of 1 lemon

Smashed Peas on Toast

• 6 thick slices of good country bread—I prefer pain au levain
• 1 1/2 cups thawed frozen peas
• 1 cup loosely packed basil leaves
• 1 ounce Pecorino cheese, roughly crumbled by hand
• 2 tablespoons toasted pine nuts
• Zest of 1/2 lemon
• 2 tablespoons olive oil
• Salt and pepper
• 2 lemon cheeks, for serving

METHOD

In a small skillet, the olive oil over medium heat.  Add the garlic, if using, and 15 seconds later, add the pea shoots, salt and pepper.  Remove from the heat, and toss until wilted.  Add the lemon zest, toss, and set aside. Set the bread on a grill or in the toasted to char lightly.  Meanwhile, combine the peas, basil, Pecorino, pine nuts, lemon zest, olive oil, and salt and pepper in the food processor.  Whiz until nearly smooth, but still with a big of texture.  Smear the smashed peas thickly on the charred bread, squirt with lemon, and eat NOW!