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.
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.
You may know Stephanie Izard from her stint on Top Chef where she was the first female chef to smoke the competition—we're most impressed, though, by the fact that she opened her first restaurant when she was only 27. Toques off. Born and raised in Chicago, Izard's