Tuesday, March 30, 2010

Pea shoots, pea scores!

photo from Flickr: benketaro's photostreamCrunchy and grassy, pea shoots are spring's first salvo, bringing much-needed freshness and chlorophyll to produce-lovers pale and wearied by winter. But they're more than just a harbinger of the season: equally tasty cooked and raw, pea shoots are versatile, and can replace later-season greens and herbs in those warm-weather recipes you're eager to bring back into rotation after many months of stews.

I love pea shoots on their own as a salad, simply dressed (my go-to vinaigrette is shallots, apple cider vinegar, Dijon mustard, freshly ground black pepper, and extra virgin olive oil); prepared this way they also make an outstanding bed for fish or other proteins. They also make a welcome, quick-cooking addition to a stir-fry, as they retain a bit of crunch when cooked.

peashootpesto2

Coconut & Lime offers this vibrant green pea shoot pesto, with spring onions and pine nuts; she uses the pesto to top pasta with shrimp, but I could also imagine it paired with goat cheese on a light springtime pizza.

burek
Frolicking Foodie
uses pea shoots along with feta in this spanakopita-inspired recipe for bureks, savory phyllo-dough turnovers. Because they release less water when cooked than spinach, pea shoots have an advantage when used in fillings like this one.

peashoot_sandwich
Gut Fud
uses pea shoots to top this marvelous-looking sandwich of balsamic-glazed grilled Asian eggplant and Parmesan on ciabatta.

More than just pretty little green flags heralding the advent of the growing season, pea shoots are a tasty, crunchy, and nutrient-dense green, packed with folate, vitamins A and C, as well as the mighty antioxidant power of chlorophyll. Their fresh vegetal flavor is the perfect antidote to the lingering winter food blues.

[Top photo from benketaro on Flickr]







Sent from James' iPhone

No comments:

Post a Comment