Fresh peas peek sweetly from their shell, hailing the bloom of spring
Excited to see the abundance of green in her local market, Vered Guttman praises the sweetness of fresh peas with a couple of delicious recipes.
We can already see the first signs of spring in the markets. This exciting season brings us fresh fava beans, green almonds, green garlic, asparagus and peas, just to name a few.
I grabbed a couple of bags of fresh shelled English peas when I saw them at the market and I came up with two quick and tasty recipes.
The first is a French-inspired recipe, in which fresh peas are steamed over Romaine lettuce. The second is Italian in spirit, where mashed peas are mixed with hand-dipped ricotta and served over fresh pasta.
The texture of fresh peas is firmer than any frozen variety, and they’re sweeter and simply better. And they’re rich in minerals, vitamins and anti-oxidants
You can't win them all, though. My son Uri has aready announced: “I’m still not eating peas."
Well, more for us!
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman