Ingredients

 
  • 12 oz english peas blanched
  • 1 lb sugar snap peas (purple) blanched
  • 1 cup fava beans blanched and peeled
  • 2 whole avocados
  • 3 whole spring onions sliced
  • 1 cup cherries halved and pitted
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt and pepper (to taste)

Jalapeno Green Garlic Oil

  • 1 whole jalapeno
  • 3 stalks green garlic sliced and blanched
  • 1 cup basil leaves
  • 1 1/4 cup vegetable oil
  • 1 tsp salt

To Garnish

  • 1/4 cup micro cilantro
  • 2 tbsp basil flowers

Nutritional information

Calories: 424kcalCarbohydrates: 24gProtein: 8gFat: 47gSaturated Fat: 37gCholesterol: 1mgSodium: 442mgPotassium: 435mgFiber: 7gSugar: 10gVitamin A: 1537IUVitamin C: 71mgCalcium: 73mgIron: 3mg
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 6 people

How to make jalapeno garlic 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!
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