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.
THE IMPORTANCE OF GETTING IN THE DIRT“There's a growing body of research that explains why disconnecting from nature can actually jeapordize our happiness, weaken our immune systems, and undermine our powers of focus and creativity. ” read more
I'm a huge fan of Judith Jones (Julia Childs' longtime editor) and adore her cookbook, The Pleasures of Cooking for One. When my kids were little and my husband was working, I got in the habit of cooking myself a real dinner for one.
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.