.title-desc-wrapper .dt-published.published.post-date { display: none; }

pea shoots

Spring Greens & Herb Fritters

TIME: 30 MINUTES, SERVES: 6+
Adapted from Market Cooking by David Tanis

David Tanis’s original recipe calls for fennel fronds and spinach, which are also seasonal Spring veggies, and delicious in fritter-form. For this gluten-free version, I had an excess of pea shoots after our weekend farmers’ markets, and a bunch of dill and parsley. Truly, any combination of herbs and greens is delicious mixed with sharp cheese, egg, and then lightly fried. These are made with almond flour, but feel free to substitute equal amounts of bread crumbs.

INGREDIENTS

1 lb. mixed herbs and greens (I used pea shoots, dill, & parsley)
3 large eggs, beaten
1 cup packed Parmesan, Pecorino, or other sharp cheese
1 cup almond flour
1/2 tsp. crushed red pepper flakes
1/2 tsp. sumac (opt.)
1 tsp. lemon zest
Salt & fresh ground black pepper, to taste
Avocado oil, or other high-heat oil for frying

METHOD

  1. Bring a large pot of salted water to boil.

  2. Add the herbs and greens and blanch for a minute to wilt. Transfer to a colander and rinse under cold water. Squeeze dry and finely chop. You should have about 1 cup of packed greens.

  3. Transfer chopped greens to a bowl and add the rest of the ingredients, minus the frying oil. Form into 2-inch diameter patties. If you don’t intend to serve all of them at once, save the mixture in the fridge for future frying.

  4. Pour the oil in a large, heavy-bottom pan to coat. Working in batches, fry the patties, turning once until golden, about 3 minutes on each side.

  5. Remove from heat and place on a paper towel. Serve warm alongside a mixture of crème fraîche, lemon zest and salt.

Spring Strawberry & Pea Shoot Salad

TIME: 15 MINUTES; SERVES: 4

This salad is the embodiment of Spring—it may as well be called “The Persephone”. The grassy taste & hearty texture of the pea shoots off-set the sweetness of strawberries, and the radishes add a spicy kick. Like Spring, it’s particularly delicious because the ingredients are so fleeting. Make sure you use the tender micro green version of pea shoots, rather than the tougher, stir-fry greens you often see in Asian markets.

INGREDIENTS

A few handfuls pea shoot micro greens
A few large handfuls tender lettuce greens or arugula
1/2 - 1 pint strawberries, sliced
A few radishes, thinly sliced on a mandolin
Toasted seeds or nuts (opt.): sliced almonds, pistachios, sunflower seeds, pumpkin seeds, etc.
Goat cheese (opt.)
Balsamic vinegar & extra virgin olive oil, to taste
Salt & fresh ground black pepper, to taste

METHOD

  1. If you are using seeds or nuts, toast them in a small skillet on medium-low heat for a couple minutes until fragrant, stirring often to avoid burning. Remove from heat and set aside.

  2. Assemble salad ingredients in a shallow serving bowl: place the tender greens at the bottom, with the pea shoots over top. Sprinkle on the strawberry & radish slices, along with the optional seeds and goat cheese. Drizzle with oil & vinegar, and season with salt & pepper.

IMG_0530.jpg
IMG_1116.jpg

Spring Quiche with Peas & Green Garlic

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

I make variations of this quiche every Sunday after market, so I have a grab-n-go lunch or breakfast prepped for the week. This is my all-time favorite “Spring Edition”, since peas and green garlic are so fleeting, yet so delicious together. Pea shoot micro greens in addition to shelling peas are used, which infuses the quiche with a grassy, fresh flavor. There is a bit of prep required, (especially if you like to make your own crème fraîche—recipe in Pantry Staples & Other Goodies). Double the crust and keep sealed in the fridge for the following week.

INGREDIENTS

Crust
2 cups almond meal or flour
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water

Quiche 
1 tbls. ghee, butter, or olive oil
2 - 3 green garlic bulbs & tender stalks, minced (~1/3 cup)
2 cups pea shoot micro greens, roughly chopped
1/2 - 1 cup fresh shelling peas, shelled
1/4 cup parsley and/or mint, chopped
A splash dry white wine or chicken/veggie stock
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
A few generous dollops of crème fraîche, sour cream, or ricotta
Sprinkle of Parmesan cheese (opt.)
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal/flour, garlic, thyme, salt and pepper. Pour in the olive oil and stir until thoroughly combined. Add the water, a little at a time until the dough holds together.

  4. Press the dough into your prepared pan to evenly cover bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the green garlic & peas with a dash of salt, stirring often, until fragrant and bright green. If dry, add the white wine or stock. Toss in the pea shoots and herbs of choice, and let wilt while stirring, about 30 seconds. Turn off the heat and transfer the mixture to a plate to cool.

  6. In a mixing bowl, whisk together the eggs, milk/cream, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture over top. Pour in the egg mixture, and add the dollops of crème fraîche or sour cream. Sprinkle with Parmesan if using, and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve warm or cold.

pea quiche 1.jpg
pea quiche cooked.jpg