This fun spring salad is a Japanese potato salad spinoff. The potatoes are mixed with a bright green pea puree, no mayo ...

Bake until thickest portions just flake when poked, about 15 minutes. Meanwhile, make pea purée. In a large pan, sauté shallot with garlic and 1½ tablespoons olive oil. Once shallots are pale ...

Fry the bacon rashers in a dry pan until crisp. Drain on kitchen paper. For the pea purée, add the butter to the pan used to cooked the bacon. Heat until melted, then add the peas, parsley ...

Once cooked, season with salt and pepper and mix well. Blend the cooked peas, then pour the puree into a bowl and let it cool. When the pea puree is cold, incorporate the flour a little at a time ...

Pea Purée Crostini is a simple yet sophisticated appetizer that brings fresh flavors to ...

Lift out of the cooking liquor using a slotted spoon and slice into about six to eight long rashers/slices For the split pea purée, rinse the split peas under running water. Heat 2–3 ...

easy(!), fancy meal together—here you go: Sea Bass with Pea Puree and Cauliflower Cavatelli.” Although the Instagram video features the duo making both dishes, the actress writes in her ...