Recipe & Photo Credit: http://www.foodandwine.com/recipes/fresh-pea-soup-with-ham
- 1 tablespoon unsalted butter
- 1 small fennel bulb—thick stalk discarded, bulb thinly sliced
- 1/2 medium onion, thinly sliced
- 2 garlic cloves, chopped
- Kosher salt
- 1 quart whole milk
- 4 cups fresh or frozen peas (1 pound), thawed
- 1/2 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
- 1 tablespoon minced shallot
- 1/2 tablespoon chopped chives
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon sherry vinegar
- Pea tendrils or baby arugula, for garnish
How to Make It
In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.
Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.
In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.
Recipe and Photo Credit: http://www.foodandwine.com/recipes/shrimp-salad-hominy-arugula-and-lime
With similar ingredients you’d find wrapped up in taco, this brightly colored shrimp salad is light but very much satisfying. Enjoy with chips and beer on a hot day.
- 1/4 cup lime juice
- 2 tablespoons orange juice
- 1/2 tablespoon shallots, minced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- Freshly cracked black pepper
- 1 tablespoon of olive oil
- 3/4 pound shrimp, peeled and deveined
- 1 29-ounce can hominy, rinsed and drained
- 3/4 pound cherry tomatoes, halved
- 1/2 cup cilantro, finely chopped
- 1 avocado, quartered and thinly sliced
- 3 ounces crumbled cotija cheese
- 4 cups baby arugula, packed
- Lime wedges
HOW TO MAKE THIS RECIPE
- In a mixing bowl, whisk the citrus juices, shallots, garlic, cumin, cayenne, honey and salt together until combined. Slowly drizzle in the olive oil in a thin and steady stream until the dressing becomes emulsified. Taste and adjust with salt and pepper and set aside.
- Pat dry and season peeled and deveined shrimp on both sides. In a large saute; pan over medium-high heat, add 1 tablespoon of olive oil to the pan, heat for a minute or so, and drop in the shrimp. Cook for about 1-2 minutes on each side until shrimp are pink and slightly fried. Take off heat and transfer to a large mixing bowl. Add the hominy and sliced tomatoes to the mixing bowl and pour in half of the vinaigrette. Toss to coat and let sit for a few minutes.
- Meanwhile finely chop the cilantro, thinly slice the avocado, and crumble half of the cotija cheese. Add the prepped ingredients to the shrimp and hominy mixture and fold in the arugula. Pour in the remaining vinaigrette and toss to coat. Season the salad generously with kosher salt and a squeeze of lime juice.
- Transfer salad to a serving platter, sprinkle with the remaining cheese, and serve.