Lemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenPea Salad 5Lemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchen

To say things have been lacking in routine lately would be a bit of an understatement. I started a new job a few weeks ago and being on the learning curve always makes for a bumpy ride. I continually have to remind myself that this is just the beginning, that things will shift, feel more settled, evolve as they always do. Having moved around a few times in these past years I often get the feeling that we are constantly starting over from scratch. square one. It can be frustrating at times, but there is always a bigger picture. I am beginning to see glimpses that now, and it looks good you guys. real good. There is more work to be done and there always will be. Digging deep and having the courage to find out what I’m really made of – this is the work that matters. So here’s to gathering courage and fresh peas.

I can’t take credit for these gorgeous scapes. They belong the our neighboring garden, but hey, that’s what friends are for.  They just reminded me of  life as we know it right now – wild and growing in every which way but stemming from solid, humble roots. Enjoy the weekend, folks – whatever it may bring.

Lemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchenLemony White Bean + Pea Salad with Spring Herb Pistou ⎮ happy hearted kitchen

White Bean + Pea Salad with Spring Herb Pistou

Pistou is much like a pesto but without the nuts and/or cheese. At least I’m pretty sure. In France you will most likely find it made from basil, olive oil and garlic. Often served on top of soup. Soupe au Pistou is such a delicious summer treat. What I made here would not really be considered a pistou by French standards – but I’m all about breaking the rules, so pistou it is and pistou it will be. Any herbs will do, and if you can’t get your hands on garlic scapes, a few cloves will work just fine.

This salad makes a nice light lunch or late dinner with a few slices of your favorite sourdough toast and lots of the good olive oil. It would also be nice with some cooked earthy grains like spelt berries or farro. If you’re a cheese lover like my French husband, some crumbled goat’s cheese or sheep’s milk feta would be a welcomed final touch. The recipe below will make for lots of extra pistou, I kept half in the fridge and froze what was left into ice cube trays for adding to pasta, sauces and soups at a later date. Half the recipe if you don’t care for leftovers.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

Serves 4-6 as a side. Vegan + Gluten Free.

Ingredients

  • 1 + 1/2 cup cooked white beans (butter beans or cannellini would be my top picks)
  • 2 cups peas, fresh or frozen
  • 1 green onion, thinly sliced
  • 1 cup fresh mint
  • 1 cup fresh parsley
  • 1/2 cup fresh dill
  • 3 garlic scapes, or 2 cloves (depending on how garlicky you like it!)
  • Juice and zest of one lemon
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup extra virgin olive oil
  • Water, a few tablespoon or as needed
  • Black pepper
  • Extra mint and lemon zest for serving

 

What to do

If you’re using fresh peas, I would recommend a quick blanch just to soften them a little and make the green color pop. Drop the peas into a pot with boiling water, cook for no longer than a minute and then drain and rinse well under cold water. If you’re using frozen peas,  place them in a bowl of warm water to thaw. Again, drain and rinse well under cold water to stop the cooking process.

Add peas, beans and onion to a large salad bowl.

Place scapes, mint, dill, parsley, lemon juice and zest, salt and pepper into a blender and begin blending, with the motor running drizzle in the olive oil and then add water as needed to help things along. Blend until smooth. Taste and adjust seasoning as needed.

Add a few spoonfuls of pistou to the peas + beans – mix to combine. Add pistou as needed until desired taste. Add a few fresh mint leaves and garnish with lots of lemon zest and freshly cracked black pepper. Drizzle with extra olive oil.

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Roasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing ⎮ happy hearted kitchenRoasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing ⎮ happy hearted kitchenRoasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing ⎮ happy hearted kitchenRoasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing ⎮ happy hearted kitchen

I’ve never considered myself much of a writer. A journaler of sorts I guess. Most of the time I sit staring blankly at the screen wondering what I should say this time around. I get the most inspiration for words + recipes when I’m out jogging, when I let my mind run free. However carrying a pen and paper in a tiny lululemon pocket to jot down notes doesn’t seem very practical. I guess you’re going to tell me that that’s what smartphones are for but really, jogging is enough effort in itself let’s not try to multitask. So I just let my mind wander and keep my fingers crossed that I’ll remember the next time I’m sitting blankly in front of the screen.

I tend to write on the more vulnerable side. For no other reason than the simple fact that is feels honest. I sometimes forget that there are others out there reading this, but I have been reminded of that recently and your kind comments have made me so thankful. So – thank you. I was procrastinating before, browsing through old recipes and thoughts, I stumbled upon this post and I was so happy that those moments existed somewhere here so that I could read them again. Leaving one home and now settling into a new one. Another salad from another time. Life is such a magnificent combination of wonder and vegetables.

Not much to say about this simple salad. Just a few humble ingredients tossed in a decent dressing. Most of the time, I’m sure that’s all we really need.

Roasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing ⎮ happy hearted kitchenRoasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing ⎮ happy hearted kitchenRoasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing ⎮ happy hearted kitchenRoasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing ⎮ happy hearted kitchen

Roasted New Potato, Lentil + Kale Salad with Lemon Caper Dressing

New potatoes are one of my favorite spring delights. I suppose now we can buy them pretty much year round at the supermarket, but their delicate skin and wobbly shape in the spring always keep me coming back for more. Next time I’m thinking I might add  bit of thinly sliced celery here for some extra crunch. Keep it simple and adjust the flavors to your liking. Everyone loves a good spud x

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!

Vegan + Gluten Free. Serves 2 – 4.

Ingredients

  • 1 1/2 tablespoons capers, drained and roughly chopped
  • 2 tablespoons dijon mustard
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • Sea salt + pepper to taste
  • 14 ounces (400g) new potatoes
  • 1/3 cup lentils (I used black beluga lentils here but de Puy/green lentils would be good too)
  • 2-3 stalks curly green kale (or more if you want to make it more of a green salad)
  • 1/4 cup freshly chopped flat leaf parsley

 

What to do

Preheat the oven to 375 F / 190C. Wash and pat dry the potatoes. Slice them in half and place a rimmed baking sheet covered in parchment. Drizzle with about 1 tablespoon of olive oil and season with salt and pepper. Place in the oven to roast, turning once, for about 25-30 minutes. Once potatoes are golden brown and easily pierced with a fork, remove from oven and set aside.

Rinse and drain the lentils. Bring a large pot of water to a rolling boil and add the lentils. Cook the lentils for about 22 minutes or until just soft. I always prefer my lentils on the al dente side if I am going to be tossing them into a salad. Otherwise, follow package instructions. Drain lentils and rinse under cold water, then allow them to drain completely.

To prep the kale, remove the leaves from the stalks. Stack the leaves on top of each other and roll them up lengthwise. Thinly slice using a sharp knife so that you have small strips of kale. Place kale in a large salad bowl and sprinkle with a pinch of sea salt and a drizzle of olive oil. Massage the salt/oil into the kale until it softens and deepens in color.

Make the dressing. Place capers, dijon and lemon juice into a small bowl and whisk until well combined, slowly add in the olive oil and continue to whisk. Add a good pinch of salt and some fresh cracked pepper. Adjust seasoning as needed.

Add potatoes, lentils and chopped parsley to the kale bowl. Add half the dressing and toss gently. Divide into bowls and drizzle over remaining dressing. Garnish with extra parsley or capers, fresh cracked pepper or lemon zest.

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Rhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchenRhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchenRhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchenRhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchen

I feel as though I have been operating on a higher than normal frequency this week.  Everything being so new and exciting here, and at the same time trying to get that to-do list checked off with things like car insurance and post office boxes. As I mentioned last time, and I am impatient but I am also really easily flustered. Getting all thrown off, probably looking a little bit too far into the future and not focusing on what is right for right now. If you have even just the slightest idea of what I’m talking about, then take 2 minutes to watch this. And then relax. We’re moving in the right direction.

We got a flash spring storm last night. Sometimes all it takes is a burst of electric energy and a glass of something cool to sip on to make us feel centered again. Maybe it’s nature’s way of reminding us to reset. Maybe not. Either way things feel clearer.  Those first few moments after a storm are my favorite. It’s been unseasonably warm here so the cool night air was a welcomed change. I don’t know what the weather has been like where you are, sometimes spring can be all over the map – but here’s hoping that there is some rhubarb and a few cool evenings in your near future.

Rhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchenRhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchenRhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchenRhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchenRhubarb + Rose Iced Rooibos Tea ⎮ happy hearted kitchen

Rhubarb + Rose Iced Rooibos Tea

Rhubarb is one of my favorite seasonal finds. Because it only last a short time, I always feel like I need to do something special with it. This refreshing pink spring tea is such a treat on a hot day. Look for rhubarb stalks that are mostly pink in color, otherwise your tea might end up looking a bit brown. A hint of mint or ginger would be really lovely here too, and would be a great replacement if you can’t get your hands on dried rose petals. I strain out the rhubarb before adding the tea and petals, that way I can keep the rhubarb for smoothies or compotes. 

Would love to see your creations – tag your photos #happyheartedktichen so I can see what your making. Hope it’s a sunny spring wherever you are! x

Serves 6.

Ingredients

  • 4 cups sliced rhubarb
  • 6 cups filtered water
  • 2 tablespoons dried organic rose petals
  • 1/4 cup loose leaf rooibos tea, or 2-3 bags depending on how strong you want it
  • Raw unpasteurized honey, to taste – about 2 – 4 tablespoons

What to do

Place rhubarb and water in a large pot and bring to a boil. Reduce heat and simmer on low for 20 minutes. Strain rhubarb from water, and return rhubarb infused water to the pot. Add rose petals and rooibos and simmer for 5 minutes. Strain again. Stir in honey for desired sweetness.

Let cool in the fridge for a few hours. Shake before serving. Serve with ice cubes and garnish with rose petals.

Keep in a sealed jar in the fridge for up to one week.

 

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