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Spring Pea and Lemon Mash on Seeded Toast

Published Mar 16, 2022

Nothing says Spring like peas.

Sweeter than you might think, peas are complemented by fresh spring chives, whipped into a spread on heartily-toasted bread. With a snap of Aleppo pepper (a middle eastern spice both hot and fruity), you have a wholesome snack full of fresh spring flavors.


1 garlic clove, quartered

1/4 cup Gardyn Italian parsley leaves

3 tablespoons extra-virgin olive oil, divided, plus more for toast

Kosher salt

2 cups chopped fresh Gardyn sugar snap peas

2 tablespoons chopped Gardyn chives

1/4 teaspoon Aleppo pepper or crushed red pepper flakes, plus more for serving

1 ½ tablespoons fresh lemon juice

Freshly ground black pepper

12 slices seeded or multigrain bread

Flaky sea salt

2 tablespoons fresh dill torn into small pieces


1. Combine the garlic, parsley, 1 tablespoon of the oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add the peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes.

2. Drain the peas and transfer to a food processor. Process until a (fairly) smooth paste forms. Transfer to a medium bowl and mix in chives, 1/4 tsp. Aleppo pepper and remaining 2 tablespoons of oil. Add 1 tablespoon of the lemon juice, taste, and add the remaining half tablespoon if desired. Season to taste with salt and black pepper.

3. Melt a little butter in a cast-iron skillet over medium heat (alternatively, you can toast in a toaster set to the highest setting). When hot, toast the bread for a few minutes until well toasted, keeping a good eye on it, so it doesn’t burn. Spoon the pea mash onto the toast, sprinkle more Aleppo (if you like), grind a couple cracks of black pepper, and add a pinch of flaky sea salt. Drizzle with a bit of olive oil and sprinkle the dill fronds over top. 

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