Tea Sandwich: Minted Pea Puree, Lemon Quark and Radish | CUESA

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Tea Sandwich: Minted Pea Puree, Lemon Quark and Radish


Sarah Henkin, CUESA’s Market Chef

This recipe was demonstrated at the CUESA Foodwise Booth on May 19, 2009.

Serves 8


Salt, to taste
1 pound English peas, shelled
1 small bunch mint, leaves picked
½ cup lemon quark
1 small bunch fino verde basil, if available (or a couple regular basil leaves)
1 bunch radishes, scrubbed and green tops removed
8 thin slices bread, crusts removed


  1. Bring a pot of salted water to a boil. Add peas, wait 30 seconds, add mint leaves and simmer until peas are just tender. Add to a food processor along with 1 tablespoon of the lemon quark and basil and pulse until smooth. The consistency should be spreadable; add a little water to loosen if needed. Taste for salt and set aside.

  2. Thinly slice radishes, ideally using a mandoline. Set aside. Lay all of your bread slices out on your work surface. Spread a bit of lemon quark on each slice, then a bit of the pea puree. Layer the radishes on top in rows that over lap just a bit. Cut each sandwich into quarters and serve.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »