Got a few random ingredients lying around your kitchen but don’t know how to finish them up? Struggling to keep yourself fed in your off-campus apartment? Well, this one’s for you. Our new 3 x 3 Solution installment shows you how to produce three unique recipes from just three ingredients: peas, Parmesan and sourdough bread, along with the help of some pantry basics, of course.
The 2 Base Recipes To Start With
Pea Pesto (makes 3 cups)
Ingredients:
1 ½ cups frozen peas, thawed or microwaved
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Directions:
Combine all ingredients in a large bowl and pulse together in blender or mash with fork.
Sourdough Bread Crumbs
Directions: Slice and toast half of a baguette until completely crisp. Pulse into crumbs in blender or crumble using your hands.
Chicken Milanese
Photo by Maggie Gorman
This chicken Milanese can be served a hundred other ways throughout the week if you make a big batch.
Total Time: 40 minutes
Servings: 6
Ingredients:
3 tablespoons pea pesto
Chicken Milanese
6 boneless, skinless chicken cutlets
¾ cup sourdough bread crumbs
1 tablespoon Italian seasoning
1 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
Salad
2 cups fresh arugula
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
½ pint cherry tomatoes, halved
Directions:
1. Preheat oven to 450°F.
2. Mix bread crumbs, Parmesan and Italian seasoning. Spread bread crumb mixture evenly on a large plate.
3. Combine olive oil, salt and pepper in a shallow dish.
4. Dip both sides of each cutlet in olive oil, then in bread crumbs.
5. Place cutlets on baking pan, and bake for 6 minutes on each side.
6. Toss arugula, cherry tomatoes, olive oil, lemon juice and Parmesan to make the salad.
7. Top each finished cutlet with salad and pea pesto.
Pea Crostini
Photo by Maggie Gorman
This comforting and refreshing snack uses one cup of the pea pesto from the chicken Milanese. It’s filling, yet easy as can be.
Total Time: 5 minutes
Servings: 6
Ingredients:
½ sourdough baguette
¼ cup olive oil
1 cup pea pesto
½ cup grated Parmesan cheese
Directions:
1. Slice baguette and toast slices until golden brown.
2. Drizzle olive oil lightly over each slice, and top with pea pesto as desired.
3. Sprinkle Parmesan cheese over each slice.
Pea Fritters
Photo by Maggie Gorman
Total Time: 20 minutes
Servings: 4
Ingredients:
1 cup pea pesto
1 ½ cups frozen peas, thawed or microwaved
¾ cup bread crumbs
2 tablespoons onion powder
1 egg
2-3 tablespoons flour
2 tablespoons olive oil
Directions:
1. Mash thawed peas, bread crumbs, onion powder and egg into pea pesto.
2. Add in flour as needed, until consistency holds together but isn’t too dry.
3. Heat olive oil in a skillet over medium-high heat. Meanwhile, form pea mixture into four patties.
4. Fry patties until evenly browned and crispy, about 5 minutes on each side.
5. Serve plain, with pea pesto, or atop arugula-cherry tomato salad.