I thought peas would be one of the easier CSA veggies to meal plan for, but I did find myself struggling a little bit last week. My hesitation was this: with a half share I didn’t have a ton of peas once they were shelled, I didn’t want to stretch them with frozen but I still wanted to showcase their freshness and flavor. Throwing them blindly into another dish and hiding them was the last thing I wanted to do. So, I decided to try something new. I bought a sliced panella loaf from Calandra’s and made a batch of homemade ricotta (it’s so, so much easier than you think – trust me, try it, and you’ll never go back to store bought – don’t be afraid to substitute low fat milk for the whole). While I toasted the bread, I quickly blanched my peas and then smashed them with a bit of olive oil, salt, pepper and fresh herbs (the dill from your CSA share would be good – mint was good too). I topped the toasted bread with a smear of my ricotta then topped with the smashed pea mixture. Simple, fresh and delicious.