Peas, Potatoes + Zucchini!

Summer Savoury Jumping  Potatoes

• 1 ½ to 2 lbs small new potatoes
• 4 tbsp salted butter, cut into slices or small cubes
• ¼ fresh summer savoury, chopped
• Salt and freshly ground black pepper to taste

Instructions:

1. Add potatoes to a medium/large pot and cover with cold water.  Bring to a boil and add 1 tbsp of salt.
2. Reduce to a rolling simmer and continue cooking until the potatoes are fork tender and the skin is just starting to fall away (about 20 minutes).
3. Drain the water and return the potatoes immediately back to the pot with the butter and savoury.  Season with salt and pepper.  
4. Give the potatoes a vigorous shake in the pot while holding the lid on just so the potatoes break up a bit.
5. Let sit on the still warm (but turned off) burner for 5-10 minutes then serve.

Tip: sub in any of your favourite herbs -- parsley or dill are staff favourites for this dish, too!

Grilled Peas in the Pod   

Eat them like edamame for a sweet, healthy, delicious, gluten free and vegan snack!

• 2 lbs fresh peas in the pod, cleaned and dried
• 2 tbsp olive oil
• Salt and pepper to taste
• Flaky sea salt for finishing 
• Sesame seeds for finishing (optional) 

Instructions:

1. Toss the peas with the olive oil, salt and pepper until coated. Preheat a grill until very hot, and use a perforated pan or tray to prevent the peas from falling through the grates.
2. Spread the peas out so they each touch the grill*, give them a toss, and close the grill and let cook for about 2 minutes. Open the grill, toss again, and continue cooking until they are nice and charred on the outside.
3. Remove from the grill, place in a serving bowl, and sprinkle with flaky sea salt to finish. Serve immediately.

 *Can also be done in a frying pan over high heat : Heat pan  over high heat, add peas that have been tossed in olive oil, salt and pepper.  Toss and cook for 5-7 minutes until slightly blistered.

Crispy Zucchini Bites with Lemon Herb Aioli

• 1 large zucchini
• ½ cup all purpose flour
• 1 tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 large eggs
• 1 ½ cups panko crumbs
• ¼ cup canola or avocado oil
• ⅓ cup Stonewall Kitchen Garlic Aioli

Instructions

1. Slice zucchini into ½ inch thick rounds.
2. In one bowl, mix together the flour and seasonings.  In a second bowl, beat the eggs.  In a third bowl, add the panko crumbs.
3. Coat the zucchini slices with the flour mixture, then the eggs and finally coat well in the panko.
4. In a large heavy bottomed skillet, heat the oil over medium heat. Once the oil is hot, place the zucchini slices flat in the pan, in a single layer.
5. Cook for about 3 minutes per side, or until golden brown and tender in the center.
6. Drain onto paper towel and sprinkle with salt right out o