As good as peas are, rare is it when they get to take the limelight. But leave it to Tony Mantuano, chef of Chicago's Spiaggia, to give the petite spring vegetable its due. This recipe calls for fresh peas, pea shoots, pea sprouts, and sugar snap peas. All this makes for one bright green, crisp, and fresh salad.
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March 20 is the first official day of spring! Fine, so real spring is still a few tantalizing weeks away. But lord, don't we all wish it was here already? Until real spring arrives, let's fake it with what is available, including citrus, salmon, and peas.
Do you have opinions on pea shoots? I sure didn't until a few days ago when I snatched up a package of them solely because I'd never cooked with them before. It was time I figured out at least to cook with them. Of course, if you have any recommendations I'd love to hear them. But the one I settled from Saveur turned out to be a great place to start.