“Art is not what you see, but what you make others see.”
– Edgar Degas
Give Peas A Chance Garden Marker
The framed 1960’s supermarket ad for Del Monte Sweet Peas captures the essence of Sasha’s flea-market chic home decor, and fancifully pays homage to Pop Art Icon Andy Warhol’s Campbell’s Soup I: Green Pea.
The aforementioned School Days peas and the I remember it as if it were yesterday red tomato-green lettuce leaves- navy blue background Ann Page Mayonnaise label serves memory and a craving for a spring Easter comfort food classic.
This comfort food recipe for pea salad is uncomplicated, styled for a classic taste, and quick to please.
I liken it to the creature comforts of home through art and interior design and memories of the walks down the aisles of A & P hand in hand with my darling Mother.
I’ve learned so much from both.
English Pea Salad
2 large hard-boiled eggs
1 yellow bell pepper
2 oz. Cheddar cheese
½ c. mayonnaise
½ c. sour cream
3 tbsp. dried basil
2 tbsp. finely chopped red onion
2 tsp. chopped pimiento
1 tsp. Apple-Cider Vinegar
1 tsp. sugar
1 tsp. soul-food seasoning or seasoned salt
1 tsp. granulated garlic
½ tsp. Freshly ground pepper
2 dash Hot sauce
60 oz. early peas (such as Le Sueur)
In a large bowl, combine all the ingredients except the peas, mixing well. Stir in the peas. Refrigerate the salad for at least 10 hours or up to overnight. Serve at room temperature.
With spring and Easter right around the corner, I thought I would include this two peas in a pod recipe for Sweet Pea and Ricotta Tart from Good Housekeeping.
Sweet Pea and Ricotta Tart
1 ¼ cup all-purpose flour
¼ tsp. salt
5 Tablespoons cold butter
3 Tablespoons trans-fat free vegetable shortening
2 teaspoons olive oil
1 medium leek, chopped
2 cups fresh or frozen (thawed) peas
1 Tablespoon fresh lemon juice
¾ cup ricotta
4 oz. cream cheese, softened
¼ cup grated Pecorino cheese
½ teaspoon grated lemon zest
½ cup microsprouts or microgreens
Make the Crust:
In the bowl of a food processor, blend flour and salt. Add butter and shortening and pulse until mixture resembles coarse crumbs.
Sprinkle in 3 to 5 tablespoons ice water, one tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
Preheat oven to 400 degrees F. Roll pie crust into a 12″ circle and fit into a 9″ pie plate. Trim excess dough, leaving 1″ overhang; tuck overhang under and crimp edges.
Line dough with large sheet of parchment paper or foil; fill with pie weights or dried beans. Bake 15 minutes or until dough is set. Remove parchment with weights and bake until crust is golden brown, 8 to 10 minutes more. Remove from oven; let cool completely on wire rack.
In a 10″ skillet, heat oil on medium heat. Add leek and ¼ teaspoon each salt and pepper. Cook until leek is tender, stirring occasionally, about 3 minutes. Add peas and cover; cook until tender, stirring once halfway through, 3 to 5 minutes. Let mixture cool, then stir in lemon juice.
In a medium bowl, stir ricotta, cream cheese, pecorino, lemon zest, and 1/8 teaspoon salt until well-combined. Spread in cooled pie shell. Top with cooled pea mixture and garnish with microsprouts.