Lemony Spring Pea Toasts

INGREDIENTS

• Pickled red onions (recipe below)
• 2 cups spring peas
• ¼ cup shelled edamame, thawed
• 1 green onion, finely chopped
• ½ lemon, juiced
• 1 tablespoon chopped parsley
• 1 clove garlic, grated
• 1-1 dashes hot sauce of choice
• Salt and Pepper, to taste
• 2-4 slices whole grain bread, toasted
• ¼ cup crumbled goat cheese (omit for vegan)
• 3-4 watermelon radishes, very thinly sliced
   

INSTRUCTIONS

1. Before making your toasts, make your pickled red onions (recipe below).
2. Bring a pot of water to a boil and add peas, cooking for 90 seconds, and then use a slotted spoon to scoop out and rinse in a colander with cold water.
3. Add edamame to still boiling water and cook for two minutes, drain separately, and set aside.
4. In a medium bowl, mix peas, green onion, lemon juice, parsley, garlic, hot sauce, salt, and pepper. Mash with a fork to get a rough mashed texture.
5. Layer pea mixture evenly over toasted bread and top with goat cheese (if using), radish slices, the reserved edamame, and pickled red onions.
    

NOTE: If you cannot find fresh green peas, swap for frozen and thawed green peas.
 

SERVES: 2

Pickled Red Onions

INGREDIENTS

• 1 large red onion, sliced into half-moons
• 1 teaspoon salt
• 1/4 cup honey
• ½ cup apple cider vinegar
• 1/2 cup water
• 1/4 teaspoon whole black peppercorns
• 1/8 teaspoon crushed red pepper flakes
• 2 cloves garlic, sliced
   

INSTRUCTIONS

1. Heat salt, honey, vinegar, and water in a small saucepan until sugar has dissolved.
2. Add peppercorns, red pepper flakes and garlic to a pint-sized glass jar and top with onions, packing down as needed.
3. Pour warm vinegar mixture over the onions, topping with a bit of hot water if needed.
4. Close lid and store in the refrigerator.