In her new “The Vegetable Gardener’s Cookbook” (Page Street Publishing, $21.99), author and founder of vegetarian blog the Perpetual Season, Danielle Majeika, presents a collection of 75 vegetarian recipes that place the harvest front and center on the plate.
Charred Snap Peas with Chive Vinaigrette and Whipped Ricotta is ripe for this time of year. A fast turn over a hot stove gives tender snap peas a slightly smoky flavor, and a toss in a lemon-chive vinaigrette perks them up. Majeika gets creative by presenting the sweet peas over a layer of airy ricotta that holds unexpected but well-matched ingredients: fresh mint, grated lemon zest and a pinch of crushed red pepper. Served over flatbread or as part of a brunch spread, it’s an elegant homage to snap peas.