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.
Hero Food by Seamus Mullen is one of those cookbooks that comes along once in a while that makes you feel really inspired. Seamus is a wonderful chef, heavily inspired by his time living in Spain, beautiful ingredients and his health (he has managed to get off his rheumatoid...
Joni, whose namesake restaurant is a Montauk hotspot with healthy meals and snacks and plenty of home-baked sweets, recommends super simple food for kids—boiled eggs and edamame being among her no-fuss favorites.