By her own happy admission, Gaby Dalkin thinks about what she’s going to eat “All. Day. Long.” And it’s a good thing, too, since she shares the delicious results of her constant culinary adventures with us on her website, What’s Gaby Cooking, on our own website, and in her cookbook of the same name. Gaby has developed a dedicated following who love her approachable, easy-to-follow recipes and expert cooking videos—all delivered with her signature impassioned, joyful and no-nonsense style. We’ve been following Gaby for quite some time—since we first debuted her seasonings in 2017— and her recipe for Chocolate Chip Banana Bread remains firmly on the short list of our Test Kitchen Director’s go-to, make-at-home favorites.
So, we were pretty excited when Gaby told us she was publishing another cookbook—especially when we got word of the title:
Now, Gaby’s not suggesting we eat ALL of what we want, but simply that we don’t deprive ourselves of the foods we love. According to Gaby, “It’s really all about balance.” We don’t necessarily need to ditch all the carbs, meat, dairy, and sugar to feel awesome, we just need reset some of the dishes from our “naughty list” with lighter ones filled with fresh fruits and vegetables. Make sense to us! In her collection of simple recipes are many of our favorites (think Blueberry Skillet Cake, Stone Fruit Panzanella, Lemon Broccoli Pesto Pasta!) along with handy tips on how to put together a mezze platter and throw an outdoor bash. If this is what “balance” looks like, we’re all for it!
This recipe for a spring-forward platter mixing English peas and sugar snap peas with creamy burrata, salty prosciutto, and a lemony dressing is just what we want right now. Even better, it can all be assembled in a matter of minutes.
Double Pea, Prosciutto & Burrata Platter
- 2 cloves garlic, finely chopped
- 1/3 cup (30 g) finely grated Pecorino
- Romano cheese, plus more for finishing
- 1⁄3 cup (75 ml) extra-virgin olive oil
- Juice of 1 lemon
- 1⁄4 teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper
- 1 (10-ounce/280 g) package frozen peas, completely thawed
- 1⁄2 cup (135 g) thinly sliced sugar snap peas
- 4 ounces (115 g) thinly sliced prosciutto
- 6 ounces (170 g) burrata cheese
- Fresh dill fronds
- Toasted crostini or crackers
- Put the garlic in a medium bowl and add the Pecorino, a few tablespoons of the olive oil, the lemon juice, red pepper flakes, salt, and plenty of black pepper and whisk to combine. Add half of the thawed peas and the sliced sugar snap peas. Taste and adjust the salt and pepper as needed.
- Using the back of a fork, roughly mash the rest of the peas so they are a little more chunky and add them to the bowl, stirring to combine. Transfer the pea mixture to a serving platter. Scatter the sliced prosciutto on top and tear the burrata and scatter that on top as well. Garnish with fresh dill fronds and serve with crostini or crackers. Serves 4 to 6.
Recipe excerpted from Eat What You Want by Gaby Dalkin (Abrams, 2020)