Ingredients


Soup
·        4 C Water
·        2 C Uncooked Spring Peas
·        ½ C Cilantro
·        1 Jalapeno
·        2 T Olive Oil
·        Pinch Salt
·        Fresh Ground Black Pepper to Taste
·        ** 1 – 2 T Tempeh (optional)
Salad
·        6 Oz Fresh Arugula (washed)
·        1 Small Cantaloupe  (ripe)
·        1 Handful Strawberries
·        1  ½ Avocado
·        2 – 3 T Olive Oil
·        1 – 2 Champagne/Pino Gris Vinegar
·        Pinch Rose Petal (or other blossom) Sugar
·        Pinch Salt
·        Fresh Ground Black Pepper to Taste
·        Toasted Pine Nuts


Soup Preparation

  1. Boil salted water and add peas
  2.  Simmer for approximately 8 minutes until peas are bright green and fragrant
  3. While simmering, wash cilantro, mint and jalapeno
  4. Set aside a few decorative sprigs of cilantro and mint to garnish soup
  5. Depending on heat preference, remove seeds and ribs of jalapeno  and give a quick dice
  6. Remove peas from water with slotted spoon and place in work bowl of food processor along with 1 C of the water
  7. Add remaining cilantro, mint, jalapeno, pinch salt and pinch pepper
  8. Puree until smooth while streaming in olive oil for approximately 2 minutes. 
  9. Check consistency and seasoning
**For a creamier consistency, add tempeh to the pure and run for another minute.  Conversely, if the soup needs thinning, add additional cooking water 1T at a time while processor is running

Salad Preparation

  1. Scoop melon balls out of the cantaloupe (amount to taste)
  2. Wash, stem and slice the berries in half (amount to taste)
  3.  Dust both with rose petal sugar to cover and set aside to macerate
  4. Place washed and dried arugula and toasted pine nuts in bowl
  5. Mix oil and vinegar in a 3 to 2 ratio, plus small pinches of both salt and rose petal sugar
  6. Toss dressing and fruit into greens and plate
  7. Slice avocado halves into fans, separating each fan into two small fans
  8. Place 1 small fan on each plate, atop or beside salad
Beverage Suggestion:
Chilled, minted vodka shots served in VERY cold, hollowed-out cucumber ‘shot glasses’.
Serve cool and chill out!  ENJOY
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