What's that cliché about being green? That it's not easy? I understand that Kermit was making a metaphor, and not talking about cooking/eating. But I can't help but be a contrarian here anyway. Itiseasy to be green. Or at least eat green. Especially now that it's spring.
It was with easy green eating in mind that I posed a challenge to the Epi Test Kitchen a few weeks back: Make pea toast! But, um, don't make it like last year's pea toast. I need something that's green in both color and spirit (young, new, fresh—are you keeping up with all the meanings of green here?).
Here's what they came back with: A brilliant, herby, spring pea butter that goesas well on toastas it does on a hot lamb chop or tossed with angel hair pasta.
It occurs to me now that you could also put some of that pea butter under the skin of a roast chicken. The reason this didn't occur to me earlier is because we've all had a different treatment for chicken on our brains: The Peruvian green sauce treatment. In this recipe by Epi contributor Mindy Fox, a chicken is rubbed with cumin and paprika and oregano, and served with an addictive sauce made from cilantro, jalapeños, and mayo. The chicken is good. The sauce is downright drinkable.
Chicken is an all-seasons food, but some of the forms it takes, such aschicken pot pie, seem heavy for spring. But Kat Sacks found a way to take that classic comfort food and make it lean and green: She filled it with peas, leeks, and potatoes, and paired it with a spinach-arugula salad.
最后,另一个绿色的转折在安慰食物:戴维led green eggs. These are just like the deviled eggs you're familiar with, only with added dose of nutritious color (in the form of spicy mustard greens).
The doctor who developed the recipe says you can eat them for lunch. How comforting is that?
