"Green, green, it's green they say..."

..."On the far side of the hill."  ~~ New Christy Minstrels

Both dishes today are green and I even threw in a green plate!  

Minted Frozen Pea Soup

I am definitely NOT fond of split peas soup, canned peas, or English Mushy Peas.

But...

 I have always liked frozen green peas.  This fabulous soup changed my mind forever about pea soup! 

2 lbs frozen Green Peas  -- the giant bag!

2 Tbsp Butter

1 Tbsp EVOO

1 Onion, diced

2 cloves Garlic,chopped

1/2 tsp Nutmeg, fresh grated is always best

1 quart Low Sodium Chicken or Vegetable Broth, or waer n low-sodium bouillion

3-4 Tbsp Mint chiffonade

2/3 cup Half & Half

Kosher Salt and White Pepper to taste

In a stock pot, saute the onion in the butter and olive oil until it turns translucent. Add the garlic and nutmeg, and saute another couple minutes. Add the frozen peas and broth and simmer for 10-15 minutes to let the peas thaw and cook. Add half the mint.

Transfer soup to a blender and puree (or use an immersion blender). Return soup to the pot, stir in the half & half and add salt & white pepper to taste. Cook another few minutes, then ladle into bowls and garnish with more mint.

I served this with Sweet Italian spiced Chicken sausages on the side.

Crunchy Salmon with Apple & Baby Kale Salad

I'm not particularly fond of Kale, but Sally wanted to try this combination. The Crunchy Salmon is great; the salad, IMHO was OK, but the dressing needed at least twice the acid/lemon shown, but “your mileage may vary” as they say.

Crunchy Salmon

2 Salmon fillets, 4-6 oz each

1 Green onion, diced

1/2 cup Panko

2 tsp Lemon peel, minced fine

S&P TT

Preheat oven to 425F. Spray a baking tray with non-stick.

Lay the salmon on the tray and dust with salt and pepper. Combine the green onion, panko and lemon peel. Divide the panko mixture onto the tops of the salmon fillets and pack it down. Add a single spritz of non-stick spray to each pile of panko mix. Bake for 8-10 minutes. 

We also tried the crunchy topping on Mahi Mahi, and it was just as fabulous;  adjust the amount of zest to your taste, we like ours Lemony Snicket.

Apple & Baby Kale Salad

Juice of a Lemon (two would be better)

3 Green Onions, diced

2 tsp Dijon or similar mustard

3 Tbsp EVOO

1 thin sliced Apple* (I used a Fuji; Sally thinks a Granny Smith would be better)

3 cups stemmed Baby Kale (stemming is a major pain, but majorly necessary).

3/4 cup cooked, rinsed & drained Quinoa (I didn't have any on hand, so I used orzo instead).

* use the blog's Search function to find my technique on how to fillet an apple. Then cut the thin slices into smaller pieces.

In a large bowl, whisk together the oil, Dijon, and lemon juice. Add the kale and apple and toss/stir to coat/combine. Add the quinoa and toss again. Serve alongside the Crunchy Salmon.

March came in like a lion and seems to be going out like a lamb. 

Hmmmm... lamb... roast lamb.... mint sauce....    

Anybody hungry?