Recipes
Bringing love to the table
Heart&Field produce gives you the raw ingredients that you need to make wholesome and delicious meals for the ones you love. Here are a few quick and easy recipes to inspire your next family dinner.
Pea Cream
4 servings
Ingredients
- 250 grams of peas
- A clove of garlic
- 1/2 white onion
- 3/4 of a liter of milk
- 1/4 cup of milk
- A tablespoon of powdered chicken broth
- 1 tablespoon of cornstarch
- A tablespoon of olive oil
- Salt and pepper to taste
Method
1. Cut the garlic and onion.
2. Heat the olive oil in a saucepan and cook the onion and garlic.
3. When the garlic and onion soften, add the peas and cook for 5 minutes, stirring constantly.
4. Pour everything into the blender, add 3/4 of a liter of milk and blend until you get a smooth, deep green mixture.
5. Pour the mixture into the saucepan over medium heat.
6. Dissolve the cornstarch in the remaining milk.
7. When it begins to boil, add the cornstarch along with the tablespoon of chicken broth.
8. Lower the heat and cook until the cream begins to thicken.
9. Rectify the seasoning by adding a pinch of pepper and salt.
10. Serve hot. You can accompany it with pieces of freshly baked bread.
Brussels Sprouts Salad
4 servings
Ingredients
- 700 g of Brussels sprouts cut in half
- 1 medium sweet potato, peeled and diced
- 1/2 cup of extra virgin olive oil
- 1 cup walnuts, cut in half
- 2 1/2 tablespoons of red wine vinegar
- 1 tablespoon of fresh lemon juice
- 2 garlic cloves finely chopped
- 2 tablespoons of grated Parmesan cheese
- Salt and pepper to taste
Method
1. Preheat the oven to 200 ° C (400 ° F). Spread the diced sweet potato and halved Brussels sprouts on the baking sheet.
2. Drizzle everything with 1/4 cup of olive oil, add salt and pepper to taste.
3. Roast the brussels sprouts and sweet potatoes on the lower rack until tender and deep golden brown, approx. 20-25 minutes.
4. For the dressing: Mix 1/4 cup of olive oil, vinegar, garlic, salt, and pepper. Mix the vinaigrette with a fork.
5. Take the brussels sprouts and sweet potato out of the oven and pour them into a large salad bowl.
6. Add the walnuts and drizzle the vinaigrette on top and sprinkle with the Parmesan cheese.
Brussels Sprouts With Garlic
4 servings
Ingredients
- 500g of Brussels sprouts
- 4 cloves of garlic
- 1 handful of parsley
- ½ glass of white wine
- 1 pinch of salt
- Olive oil
Method
1. Bring a pot of water to a boil and, once it reaches the boiling point, cook the Brussels sprouts for approximately three minutes over high heat.
2. Reserve the Brussels sprouts in half a glass of cooking water for later.
3. Peel and chop the garlic cloves and fresh parsley.
4. In a frying pan, heat a little olive oil. When hot, sauté the minced garlic over medium heat until they start to turn color.
5. Add the parsley and Brussels sprouts to the pan and cook all together for about three minutes.
6. Try to add more salt if you consider it necessary. When the preparation is ready, turn off the heat.
7. Serve and enjoy them accompanied by roasted potatoes.
PEA SOUP
4 servings
Ingredients
- 300 grams of Heart&Field Peas
- 1/2 red onion
- 1 tablespoon of olive oil
- 1 clove of garlic - 1 bay leaf
- 1/2 liter of boiling chicken broth
- 1/2 teaspoon of paprika
- A pinch of salt
Method
1. Finely chop the onion and fry it in a saucepan with olive oil.
2. When it begins to brown, add the peas, minced garlic clove, bay leaf, and a pinch of salt, lower heat.
3. After 5 minutes, add the chicken broth and paprika.
4. Cook with the covered pot until the peas are almost broken and serve.
"To eat is a necessity, but to eat intelligently is an art."
— François de la Rochefoucauld