Peas, Fava, Cherries, Jalapeno Green Garlic Oil

Peas, Fava, Cherries, Jalapeno Green Garlic Oil

Here is a fantastic Spring Pea Bowl Recipe with Fava, Cherries, Jalapeno Green Garlic Oil!

Spring-Summer recipe, perfect for those hot days when you want something light and refreshing. This perfect for all of those vegans and vegetarians. This is basically a vegetarian bowl that I added quite the curve ball in this recipe by adding cherries to this dish. The sound of cherries sounds quite strange at first, but when you really think of the combination between sweet, sour, and spicy it actually works unbelievably well. I was really glad it worked because I kind of threw it together at the last minute. Here is the spring pea bowl recipe I hope you enjoy it!

Recipe Ingredients

12 oz of english peas blanched

1 lb of purple sugar snap peas blanched

1 cup of fava beans blanched and peeled

2 avocados

3 spring onions sliced

1 cup of cherries halved and pitted

2 tbsp of butter

2 tbsp of olive oil

salt and pepper

Jalapeno Green Garlic oil

1 whole jalapeno sliced blanched

3 stalks of green garlic sliced blanched

1 cup of basil or cilantro leaves blanched

1 1/4 cup of vegetable oil

1 tsp of salt


micro cilantro

basil flowers


Recipe Instructions

How to make Spring garlic jalapeno oil,

Place a pot of salted water on the stove and bring to a boil. Then place the green garlic and jalapeno slices in the boiling salted water for 45 seconds and then shock in an ice bath. Add the basil to the salted water and blanch for 15 seconds and then shock in the ice bath. Squeeze dry the green garlic and basil of any excess water and place in a vitamix with the oil and blanched jalapeno . Puree for 30 seconds to a minute until the oil turns a nice color of green. Then strain through a chinois ( if you want no sediment in the oil at all use a cheesecloth as well) Season with salt and place in a squeeze bottle.

To Finish,

In a large saute pan add butter, olive oil, and spring onion. Cook for 2 minutes and then add the peas, snap peas, and fava beans. Season with salt and pepper and cook for 2 more minutes. Add the cherries and avocados and cook for another 2-3 minutes until everything is hot. Adjust seasoning with salt and pepper if need be and then place a few spoonfuls into 4 different bowls. Finish with a heavy dose of jalapeno garlic oil, basil flower and cilantro. Serve and enjoy!

pea cherry avocado salad.JPG


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