First Spring Harvest
Before garden peas are fully formed, these wonderful leaves or shoots can be plucked from the plant in early spring. With a subtle pea flavor and a light and delicate texture (similar to watercress) they are great in salads, lightly sautéed with some olive oil/garlic, and especially made into a pesto and paired with creamy, lemony flavors as we do here.
It’s best to get this as fresh as possible from a farmer’s market if you can to avoid the pre-cutting or ageing you may find in supermarkets. Serve this dish with a slice of crusty bread or, even better, with our Pea Shoot Pesto Toast (see recipe above) for a delicious and light spring breakfast, brunch or lunch.
There are three spring dress trends that we're getting fully behind: A fresh spin on the LBD, broderie anglaise (i.e., sick eyelet), and floral that's not prissy. Here, where to find the best ones–plus how to wear them all season long.
It’s the New Year, and time for the annual fresh start. Now’s the time for a healthy re-boot. Time to treat your body to a buffet of a different kind—one that’s packed with health-supporting vitamins, nutrients, and phytochemicals.