Crunchy 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.
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.
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.
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
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