ESCARPMENT
®
EPICURE
|
fresh tastes of spring
54
Escarpment Magazine Spring 2014
ingredients...
•1/2 shallot, finelychopped
•1greenonion, finelychopped
•2clovesgarlic, finelychopped
•1/2 redpepper, finelychopped
• can (19oz) chickpeas, rinsed/dried
•1/2cuppeas
•2 tbsbasil, finelychopped
•1 tbsmint, finelychopped
•1 lemon, juiced
•1 tspapplecider vinegar
•1 tbsextravirginoliveoil
•1 tsppeperoncini piccanti
(hot Italian redpeppers inoil)
•1/2 tspkosheror sea salt
JessieSorellwrites theblog, FOOD+SHELTER. Pleasevisit herat
directions...
Mix ingredients togetherandserve.Or refrigerateand
let the flavours fuseand serveat room temperature.
EASY
PEA
-SY
RECIPE AND PHOTOS | JESSIE SORELL
Basil,mint and freshgarlicare justwhat thedoctor
ordered toawakenour tastebudsand liftusoutof our
seasonal affectivedespair. Peaspoppingwithsweetness.
Pepperscrunchyandcrisp. Creamychickpeas. Andall
wrappedup inadeliciousmedleyof seasonal seasonings.
It’sa tastyway todig intospring.
Andgiven the region’sabundanceof asparagus this timeof
year,whynot adda fewspears, blanchedandchopped, into
themixandmake themostof your local greenery.
