Green Pea Coulis

Peas definitely fall into the “can't get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis. Try with seared fish or roasted lamb.

pea-coulis1

1/2 pound English peas, enough for 2 cups shelled (organic frozen peas will work in a pinch)
1 tablespoon minced garlic
1 tablespoon spring or green onion, minced
1 tablespoon tarragon or chervil, minced
1 teaspoon fresh mint, minced
2 teaspoons white wine vinegar
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

In a food processor blend together peas, garlic, spring onion, chervil, mint and vinegar. Add oil in a steady stream until emulsified and season with salt and pepper.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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Pearled Barley Risotto with Peas, Pecorino & Prosciutto

Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.

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