As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.
Today: Toast + Peas + Tahini Dressing = Not Sad Desk Lunch, QED.
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These smashed peas land somewhere between hummus and salad, smooshed enough that the little orbs won't roll off your toast but with enough integrity to remind you of the vegetable you're eating. I got the idea from Deb Perelman, who dressed a smash of green with a smoky, tahini- and yogurt-based dressing -- new for me and my peas, and renewing for my lunches. (Thanks, Deb.)
At home, blanch fresh peas just until they turn an electric green and lose their starchy stiffness. Once they cool, smash them -- with the back of a fork, a meat pounder, or a mortar and pestle. (In winter, just use defrosted frozen peas.) Toss them with a bit of tahini dressing -- Deb's is great, but I've also used this vegan version, perked up with some freshly grated ginger -- and store them away until lunchtime.
Throughout the week, spread your mashed peas on toast, scoop them with pita chips (their hummus-y DNA wants this), or smear them into a wrap. You could also just grab a fork.
Tell us: What sorts of unconventional things to you like on your toast?