This is my fourth year away from home for the holidays. With a huge family (my dad is one of 6) the holidays are always about getting together and sharing some nice snacks and a great meal.

With the variety of cultures represented in our chaotic, modern family, Thanksgiving dinner is anything but “classic” at our house. But there are some traditions we try and stick to. The kids sit at a kiddy table. Myself included (even though I was 23). My father’s father, Bubba Hassan, always sat at the head of the table. My mother always made pumpkin pie, tiramisu AND apple struedel. My dad carved the turkey (baked or deep fried) and there was always WAY TOO MUCH FOOD.

While my mother adapted the menu to suit an Italian-Persian-American appetite with fish, kookoo sabzi and mast o khiar, she squeezed in some good ole’ ‘Merican stuff. 

I use a bit less rosemary then my mom’s recipe. The Englishman still isn’t quite used to things which are as seasoned as I like, so he lovingly picks out the small threads of rosemary. He’ll get it eventually. I also added pancetta as way to get him to eat more (plus we still had a huge block of the stuff from out trip to De Bazaar). From my family’s weird, culturally chaotic kitchen to yours.

Garlicky Peas with Rosemary + Pancetta

Ingredients

• 3 cloves garlic, diced
• 3 tbsps olive oil
• 1 cup cubed pancetta
• 16 oz frozen peas (slighty thawed)
• 2 tbsps fresh rosemary, finely chopped, plus some for garnish
• salt & pepper to taste

Method

1. In a medium sauce pan, add your pancetta and garlic. Brown your garlic cloves, add rosemary and give your pan a good stir.
2. Add your peas. Cook for about 10 minutes, add your olive oil and set the heat to medium-low heat. Give another good stir and add salt and pepper to taste.

Serve warm. yummm

Audio Pairing: “Falling Leaves” by Evil Needle

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