It’s May and in Southern California that usually means it’s sunshine and 85 degrees already. The last week though has been gloomy and drizzly (but not actually rainy which we desperately need). I have all these beautiful spring veggies and herbs and all I want to eat is soup and chicken pot pie and anything that requires me to turn the oven on. I have had a giant bag of pea shoots in the fridge and I needed to dig into it somehow. I have been really into pea shoots lately, but they can be a little bitter on their own so I have found I like them best tossed into pasta at the last minute, or on pizza or in fritattas or omelettes or on sandwhiches (not so much in a smoothie).
I was cruising Pinterest when I came across the idea for Pea Tendril Pesto from Love and Lemons. It’s so good I want to smear it on everything. I made mine extra citrusy by using a few TBS of lemon olive oil from Temecula Olive Oil Company. I also chose to add Parmesan and used mint instead of basil. Seriously this stuff if excellent smeared on toasted baguette with ricotta, inside an omelette, as a spread on a sandwhich, and of course tossed with pasta. I made this for dinner served warm over ravioli, and also as a cold pasta salad with diced tomatoes and mozzarella for lunch and I can’t decide which I liked better, but I photographed the cold pasta so that’s the recipe you’re getting. Just toss it all together and devour. Other yummy add ins could be feta instead of mozzarella and some red onions. Yum!!
Pea Shoot Pesto (adapted from Love and Lemons)
- ½ cup pistachios, roasted, salted and shelled
- a few big handfuls of pea shoots
- zest & juice of 1 lemon
- 2 cloves garlic
- salt & pepper
- Olive oil (you may used up to a 1/4 or more depending on desired consistency)
- 5 mint leaves
- 1-2″ piece of parmesan cheese
Place the parmesan and the garlic in a food processor and pulse until crumbly, add in the pea shoots, salt and pepper, and mint and pulse a few times, drizzle in the olive oil between pulses until desired consistency is reached- I like mine chunky rather than smooth.
- 8-9 oz of uncooked pasta of choice
- 1/2 c diced tomatoes (2 small or 1 large)
- 1/3 c drained mozzarella pearls
- 1/3 c pea shoot pesto
- Cook 8-9 oz of pasta of choice according to package instructions, drain.
- While pasta is cooking dice 2 small or 1 large tomato
- Toss with 1/4- 1/2 c of pesto (starting with 1/4 c and adding more if desired), tomatoes and mozzarella. Garnish with pea shoots or mint sprigs.
I know I have talked about 1909 before, and I keep bringing it up, but it’s just so darn delicious I can’t help myself. Last time I was there I had a drink called Lady Marmalade with orange marmalade and cinnamon infused whiskey which I then spent the entire drinking process trying to figure out how I could recreate it. I think I got pretty darn close, this thing is delicious.
I put a cinnamon stick in a mason jar, covered it in Bulleit whiskey and let it sit for three days before removing the stick. Then I made an orange simple syrup with orange zest, sugar and water. I decided not to use a marmalade so there would not be chunks of orange in the drink, Eric hates that. I rimmed the glasses with granulated honey from my Hatchery Box because I can’t get enough of it. You could also get this Granulated Honey on Amazon (affiliate link). Cardamom bitters round it out. On this cold and gloomy May day this cinnamon orange cocktail made me want to curl up under a blanket by the fire- it’s probably a better fall cocktail but this weather also doesn’t know what month it is so whatever.
Ingredients (for 1 cocktail)
- 2 oz of orange syrup
- 2 oz orange juice
- 2 oz cinnamon infused bourbon
- top with soda water
In a sauce pan place the zest of 1 orange, 1/4 c of water and 1/4 c of sugar and bring to a boil. Reduce to a simmer for 1 minute. Remove from heat and let cool. If desired strain through a fine mesh seive.
Cinnamon Infused Bourbon
Cover 1 cinnamon stick with 8 oz of bourbon in an airtight container (like a mason jar). Let rest 3 days in a dark, cool place. Remove cinnamon stick. Store in an airtight container.
Cinnamon Orange Cocktail (Lady Marmalade)
Mix all ingredients in a glass, add ice, top with soda water. Easy peasy.
HI!!!!! I missed you! I know I have been posting way less than usual but my crazy schedule means little time to cook let alone taking pictures and writing about it. Saturday was my first morning free in a long time, and oh did I take advantage of it. I stayed in pjs till 11 and make a yummy breakfast smoothie bowl that I am about to share with you now. I love that we get to do all the things that we do, but sometimes I just need a lazy morning with my dog and my coffee to re-set and relax.
This smoothie bowl is heavenly. It’s really easy to make, it tastes light and fresh and delicious and it looks absolutely beautiful. To make the first half, stir together plain greek yogurt, shredded unsweetened coconut, coconut milk, and granulated honey. You could use regular honey, it just won’t blend as easily. I’m totally obsessed with the granulated honey from Whole Spice that I got in my Hatchery Box last month. I can’t wait to share the cocktail I have been tinkering with…I hope to find time to perfect it and photograph soon. This combo is delicious in itself and I can totally see this becoming a weekday breakfast on it’s own, maybe make the night before and add chia seeds and extra coconut milk? Oh man, I can’t wait to try that.
But then we take it to the next level and blend frozen banana, fresh strawberries and more coconut milk and layer it together with the yogurt. Top with some granola and some fresh banana and strawberry and you have a meal so pretty you won’t be able to stop taking photos, even after you’ve eaten half of it.
I always keep at least a few cups of frozen bananas in the freezer for smoothies, like Eric’s favorite Banana, Almond, Oat Smoothie. If you don’t have any then you can use ice, but reduce the amount of coconut milk. I also used Silk Unsweetened Coconut Milk instead of canned coconut milk for a lighter, lower calorie smoothie.
Okay, let’s talk matcha. I am a matcha newbie and I feel like there is still a lot I am missing out on/need to learn. I bought my matcha from Season with Spice, it is very reasonably priced and from what I read you don’t need the super fancy stuff if you are using it for what I am using it for. In the end, I love the taste of it and that’s what matters. If you have any recipes or ways you like to use please share them with me!
- 1 frozen banana
- 4 small strawberries, leave the tops on
- 3-4 TBS of coconut milk, divided
- 1/2 c plain greek yogurt
- 1/2 tsp of granulated honey
- 1/2 tsp of matcha powder
- 2 tsp shredded unsweetened coconut
- In a bowl stir together the greek yogurt, matcha, granulated honey, shredded coconut, and 1 TBS of coconut milk. Set aside.
- Place the frozen banana, strawberries and 2 TBS of coconut milk and blend on high until smooth. You may need to add a little bit more coconut milk, but keep the mixture thick as you will be eating with a spoon not a straw.
- Layer the two mixtures together in a bowl and top with topping of your choice like granola, more shredded coconut, sliced strawberries and bananas.