We each made a round thing for dinner! I made this spring pea torte (with some substitutions: purple scallions from the farmers’ market for shallots, thinned-out greek yogurt for both the ricotta and the creme fraiche, parmesan for the Pecorino Romano) and JMM made our favorite cornbread (with the usual substitutions: 2 eggs for the flax/water and bacon grease instead of canola oil). The cornbread was awesome, as usual (we had it with honey, butter, and sea salt), but the pea torte was mind-blowing — quivery and creamy and salty-savory with hints of lemon and mint and pops of whole peas everywhere. I can’t wait to make it again.
