We spent Easter weekend down in NC with Justin's parents, taking in some sun, catching a glimpse of the ocean, and just relaxing. It was a nice little getaway. But we didn't stay out of the kitchen for too long. Since we had to drive back to DC on Sunday, we decided to do Easter dinner on Saturday night. After an impromptu happy hour on the balcony, we got cookin'.
pea soup. It's supposed to be a chilled soup, but we ate it at about room temperature, and it was perfect. The sweetness of the peas was balanced out by the mint, which gave it a refreshing punch. We couldn't find morel mushrooms, so we used chanterelles instead, and they were delicious!
Fenugreek can also be called kasuri methi, and is a common ingredient in Indian food. Because the rest of our menu was more spring like, we did add a bit of mint to the sauce, to help tie everything together.
For side dishes, we went with asparagus wrapped in pancetta, and the kale/farro/sunchoke hash that we've made a couple times before.