From the Recipe Box: Simple Sautéed Spring Peas

May 27, 2015 |  by  |  Blog  |  No Comments

PeasWe all look forward to the sweet crisp peas that spring brings about. They are a favorite snack, an easy addition to a salad, or even a unique pizza topping. For a simple side dish with dinner, try this fast and tasty preparation that will have your family enjoying these springtime pods in no time!

Simple Sautéed Spring Peas

prep time: 10 minutes    total time: 15 minutes

1 pound spring peas in shell

Salt and freshly ground white pepper

Butter or olive oil to taste

Chopped mint, basil, chives, or dill

String the peas. Bring a pot of water to a boil, add salt, and drop in the peas. Boil until they’re bright green and tender, a minute or two. Drain, shake dry, then return to the empty pan where they’ll finish drying in their heat. Stir in a small piece of butter, a little pepper, and whatever fresh herb appeals to you. Serve immediately.

adapted from recipe found in Local Flavors by Deborah Madison

From the Recipe Box: Radish Tops and Spring Onions with Poached Eggs

May 13, 2015 |  by  |  Blog  |  No Comments

Nothing says “spring” to me quite like the radish. It’s one of the very first things that we can harvest of all the spring plantings, and it’s complex, fresh flavor lends itself to a wide array of uses in the kitchen. Eggs bring a similar “springyness” to mind. We keep chickens and ducks in our backyard, and I can tell you first hand that there is nothing quite as special as finding your first egg after a long, dark winter. It’s the ultimate sign that spring has truly sprung!

Freshly pulled radishes add snap and flavor to your favorite recipes!

Freshly pulled radishes add snap and flavor to your favorite recipes!

To celebrate the arrival of Springtime, I like to craft this simple little breakfast from these two harbingers of spring. It’s fresh and tasty, not to mention full of vitamins, minerals and protein.

Sautéed Radish Tops with Poached Duck Egg and Thinly Sliced Radishes

prep time: 5 minutes    total time: 15 minutes

5-6 radishes with tops attached

1-2 small spring onions

1 egg (duck or chicken)

1 tsp olive oil (for sauté)

1 dash vinegar

Separate radish roots from tops. Thinly slice roots and spring onions and set aside. Heat olive oil in sauté pan. Add radish tops and onions and quickly sauté. Add salt & pepper to taste. Bring 1 quart of water to a simmer. Add 1 dash of white vinegar to water. Once water is simmering, poach egg in for 1-3 minutes, depending on your preference. Top sautéed radish tops with poached egg and sliced radish roots. Sprinkle with salt and pepper. Enjoy!