For 13 Prairial, we celebrate the pea! It’s been a hot couple of days, so I went with “not soup” for today’s recipe. Just a couple of veggies and some mashed peas. This is taken from a Bon Apetit recipe, but I switched around some veggies based on family preferences.

1/2 lb of carrots

6 radishes

10 oz frozen peas

1 garlic clove

Zest of one lemon

1 tbs lemon juice

1/4 cup grated Parmesan

Sliced sourdough

1/2 lb asparagus

4 green onions

mint leaves

First, slice the carrots, radishes, asparagus and onions. Toss the veggies, except onions, with 2 tablespoons of olive oil and salt and pepper to taste. Bake at 400 for about 15 minutes.

In a food processor, mix the peas, garlic, lemon zest, lemon juice, Parmesan and salt and pepper to taste. Mix until mostly smooth. Drizzle some olive oil over the bread slices and when the veggies have cooked for 15 minutes, remove the pan and arrange the bread on the edge of the pan. Add the onions to the pan and cook for another 10 minutes.

To serve, spread the peas over the toasted bread, top with vegetables and mint. Enjoy!