Fresh English peas combine well with all the mint family herbs: basil, mint, oregano, etc. Here they transformed into a chunky puree accented with scallions and fresh mint. The crostini use French mini-toasts as a base — they are fine-grained and lightly crisp, a better complement to the delicately flavored peas than a coarse Italian or French-style bread.
Bruschetta (from the Italian word ‘bruscare’ meaning ‘to roast over coals‘) are substantial slices of bread, grilled or toasted, then rubbed with garlic and drizzled with olive oil. With a hearty topping such as sardines they make a quick dinner, great for busy nights when you don’t feel like spending a lot of time cooking. Sardines are a superhero food: loaded with calcium and omega-3 fatty acids, high in protein and iron. As an added plus, they are low on the food chain, so are a more sustainable source of these nutrients than a carnivore fish such as tuna. Pair them with juicy-ripe summer tomatoes for a fast and flavorful bruschetta.
A variation on the wildly popular ‘No-Knead Bread’ recipe introduced by Mark Bittman. Mild-flavored beer and vinegar are added to the basic ingredients to contribute complex, artisanal notes to the flavor. This recipe produces wonderful bread — crackingly crisp crust, moist and chewy crumb, rich flavor — with a minimum of effort. The hardest part is waiting for it to cool completely before slicing it! It’s best eaten the day it’s baked, but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.