Spring Peas from A Girl and Her Greens by April Bloomfield


After a long, long, long winter, spring is finally here! And with it comes delectable produce at farmers markets across the country. But the inevitable question arises when standing in front of those inviting bunches of ramps, tender lettuces, and bundles of asparagus: what to choose, and how to cook it?

9780062225887April Bloomfield can help. While she’s best known for her meat-heavy, nose-to-tail cooking at popular New York City restaurants The Spotted Pig and The Breslin, April is actually a deeply passionate fan of vegetables and all types of produce. In recipes from her new cookbook, A Girl and Her Greens: Hearty Meals from the Garden, April demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, attention to detail, and a love for the sensual pleasures of cooking and eating. Written in her earthy style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars on tips and her techniques, as well as charming narratives that reveal her sources of inspiration.

Recipes include Whole Pot-Roasted Cauliflower with Tomatoes and Anchovies, Roasted Young Onions with Sage Pesto, Carrots with Yogurt and Orange Blossom Water, and Crushed Spring Peas with Mint (below!).

So get cooking, and enjoy the warmer weather and bounty of the fresh, new season. A Girl and Her Greens is on sale today! Purchase a copy from your favorite retailer.

Spring Peas

From April:

As a girl in England, I always loved mushy peas, whether they were made the real way— from a starchy variety of pea called marrowfat that’s dried, then soaked— or dumped into a pot straight from a tin. Nowadays I prefer this mash made from fresh, sweet shelling peas— a twist on the British classic, which actually takes less work to make than its inspiration. It’s wonderful spread in a thick layer on warm bread or as a dip for raw veg, like radishes, carrots, and wedges of fennel.

Makes about 2 cups

Spring PeasIngredients:

– 2 cups fresh peas (from about 2 pounds pods)
– 1 ounce aged pecorino, finely grated
– 11/2 teaspoons Maldon or another flaky sea salt
– 1 small spring garlic clove or 1/2 small garlic clove, smashed, peeled, and roughly chopped
– 12 medium mint leaves (preferably black mint)
– 3 tablespoons extra-virgin olive oil
– Scant 2 tablespoons lemon juice


Combine the ingredients in a food processor and pulse to a coarse puree, about 45 seconds. Scrape the mixture into a bowl and roughly stir and smoosh a bit so it’s a little creamy and a little chunky. Season to taste with more salt and lemon juice—you want it to taste sweet and bright but not acidic.

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