local | Food | Laurie Wolf's Recipes

Laurie Wolf’s Seasonal Recipes: Peas & Greens

OPB | April 9, 2013 7:15 a.m. | Updated: March 27, 2014 10:57 a.m.

Contributed By:

Part of Series:

Related Content:

Bruce Wolf

As the weather warms (somewhat!), you’ll start to see more greens and spring peas at your farmers market, local grocery store or perhaps even in your garden — making it the perfect time to incorporate them into some quick-and-easy side dishes and dinners.

Spring greens are tender and tasty, and the combination of fresh produce sitting on a crispy cutlet is one of the best ways to showcase both components of a simple, rustic dish like pork cutlet milanese. Any combination of greens will work, even a topping of fresh spring herbs like mint, cilantro and flat or Italian parsley.

And when your home garden or local market has peas, Portland-style peas and rice and steamed spiced salmon are a great way to appreciate their sweetness and terrific texture. In a pinch, good quality frozen peas will work just fine. And remember, change is good so if you are so inclined, use the spices you like and vary the vegetables.

Pork Cutlet Milanese

Bruce Wolf

This recipe takes under 15 minutes to prepare. If you have never had the combination of fresh-dressed greens atop a crunchy cutlet of chicken, veal or pork, you are missing out. Great on a sandwich as well.

Ingredients (Serves 4) 

  • 4 boneless pork cutlets, pounded thin
  • Salt and pepper
  • 2 lightly beaten large eggs
  • 1-2 cups breadcrumbs
  • Olive oil for frying
  • 1/2 bunch watercress
  • 1/2 bunch baby arugula
  • Handful of fresh mint
  • ½ cup cilantro
  • ½ cup halved grape tomatoes
  • Good quality olive oil
  • Lemon wedges
  • Shaved Parmesan


  1. Sprinkle the cutlets with the salt and pepper on both sides.
  2. Place the beaten eggs in a pie tin and do the same with the breadcrumbs. Dip the cutlets in the egg followed by the breadcrumbs.
  3. Heat the olive oil in a large skillet, about 1/8 of an inch of oil. When the oil is hot, add the cutlets and fry on both sides until golden brown, about 4-5 minutes per side. Place on a clean dishcloth to absorb the grease.
  4. In a medium bowl combine all the greens and tomato. Drizzle with olive oil. Place the greens over the cutlets, place some shaved Parmesan over the greens and serve with lemon wedges.

Portland Style Peas and Rice

Bruce Wolf

This healthy seasonal comfort food can be served room temperature or warm. Between the pantry and your refrigerator, you may have all the ingredients at home. Vary the cheese or the rice — you really can’t go wrong.

Ingredients (Serves 4)

  • 2 cups cooked peas
  • 1 cup cooked short grain brown rice
  • ½ cup chopped fresh Italian parsley
  • ¼ cup chopped scallion
  • Salt and pepper
  • 4 tablespoons good quality olive oil
  • Juice of one lemon
  • ¼ cup crumbled goat cheese


  1. In a medium bowl combine the peas, rice, parsley, scallion, salt and pepper to taste, and the olive oil. Toss to combine.
  2. Squeeze the lemon over the salad and top with the crumbled goat cheese.

Steamed Spiced Salmon

Bruce Wolf

A foolproof way to prepare this super flavorful dish. Perfect every time. Feel free to change up the spices and the veggies.

Ingredients (Serves 4)

  • 4 5-ounce pieces of skinless salmon  
  • 2 teaspoons chili powder
  • 1 teaspoon coarse black pepper
  • ½ teaspoon salt
  • 2 cups fresh peas
  • 1 cup grape tomatoes
  • 1 cup thick shredded carrots
  • ¼ cup chopped cilantro
  • 8 thin lime slices
  • 2 tablespoons lime juice
  • ½ cup salsa, mild to hot


  1. Place the salmon pieces in a microwave-proof dish with sides. Top each piece of salmon with chili powder, pepper, salt, peas, tomatoes, carrots, cilantro and two lime slices. Cover dish with plastic wrap. Drizzle with the juice. Cook on high for 3-5 minutes. Allow to rest for a minute before opening the plastic wrap.  (If you prefer to use an oven, place the ingredients in a baking dish, cover with foil and bake at 400 degrees for 12-15 minutes.)
  2. Discard the lime slices. Place on a plate and spoon the salsa over each portion.

« Laurie Wolf’s Seasonal Recipes: Asparagus & Eggs

Laurie Wolf’s Seasonal Recipes: Strawberries »


blog comments powered by Disqus
Thanks to our Sponsors:
become a sponsor
Thanks to our Sponsors
become a sponsor