Photo by Eva Kolenko
Spring Peas with Bonito and Green Garlic
2½ pounds English peas, shelled with pods reserved
6 medium Thai basil leaves, chopped
4 stalks of cilantro, leaf and stems chopped
50 mg THC concentrate or wax
1 tablespoon sherry vinegar
1 tablespoon orange juice
4 tablespoons CBD olive oil
Salt and pepper to taste
Zest of 1 lemon
¼ bunch green garlic, finely chopped
5 mint leaves, torn
5 Thai basil leaves, torn
1 cup pea tendrils
¼ cup bonito flakes
½ teaspoon flaky salt
Blanch 3 cups pea pods in boiling salted water for 20 seconds. Drain and submerge into ice water. Once cooled, drain and blend in a food processor with the 2 cups cold water until broken down but not fully pureed. Transfer to a bowl and combine with chopped basil, cilantro and THC concentrate or wax, stirring until dissolved or emulsified. Pour into a cheesecloth-lined strainer set over a bowl and let sit 8 hours or overnight refrigerated.
Squeeze the cheesecloth gently to release liquid into the bowl; discard pods and herbs.
To make the vinaigrette: Add the vinegar and orange juice to the pea water. Slowly whisk in CBD olive oil to emulsify. Season with salt and pepper; set aside.
Blanch the peas in salted water until cooked but still bright green, about 5 minutes. Drain and transfer to ice water to cool; drain.
Toss the cooked peas with the lemon zest, green garlic, mint, basil, pea tendrils and dress with ½ cup pea vinaigrette. Garnish with the bonito flakes and flaky salt. Makes 4 servings, each about 12 mg THC.
Recipe courtesy of Chef Luke Reyes