Spring yields some of the most beautiful produce. Young and fresh and fragrant with new life, we can't get enough of this season's bounty. Snap peas top our list of most-loved spring eats, and the elegant recipe below is our new favorite way to eat them.
This dish comes from The Vegetable Gardener's Cookbook, a beautiful manual on how to cook with the seasons. Prep this easy recipe as an appetizer for guests, to snack on something light during a Netflix spree, or on a whim for a few blissful moments feeling connected to the season...
A brief affair with high heat is a dependable method for searing the sweetness of the pea into itself. The crisp-tender, slightly smoky peas are brightened by a lemony chive vinaigrette, making them the perfect partner for luscious and spicy whipped ricotta.
Legumes are a great source of nitrogen. Enjoy an early, cool season crop of peas — they are one of spring’s most tenacious forces. While they can be cultivated in the summer, their pods yield a crisp sweetness when allowed to mature in cool temperatures.
The post Charred Peas + Whipped Ricotta From The Vegetable Gardener’s Cookbook appeared first on The Chalkboard.
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