There’s more to peas than the ones you find in the freezer section of your grocery store. There are snow peas, snap peas, pea greens, pea shoots, sprouted peas, pea tendrils and even pea flowers…all edible. Today, I want to introduce you to pea shoots (if you’re not already familiar). I’ve been growing lots of … Continue Reading
In the past few years, around this time, I’ve developed a bit of a ritual — my annual pasta to celebrate the spring season. Essentially, my spring favorites, anything from peas to fava beans, artichokes, asparagus, ramps, green garlic, chives/chive blossoms, and/or spring herbs tossed with my favorite pasta shape. Sometimes pasta from scratch, sometimes … Continue Reading
Happy summer solstice (the first day of summer and the longest day [most daylight hours] of the year for people living in the northern hemisphere)! I made this dish — ricotta gnudi with peas and fava — earlier this week (when it was still spring), but life got in the way and I didn’t get … Continue Reading
As a self-taught home cook, I feel like I’ve grown over the years. Have always been a curious and eager cook. Making pasta from scratch, Mexican mole negro with 25+ ingredients, and any number of slow-braised soups and stews has never deterred me. Practice and patience are essential when learning any new craft. Though, I’ve … Continue Reading
