Sugar Snap Peas with Chinese Flavors
Valley Table Staff
By David Tanis, Market Cooking The whole point of a quick stir-fry like this is to keep the snap peas crisp, green, and juicy. Ginger, sesame, and hot chiles accentuate
Peas
Sweet Pea Panna Cotta
Valley Table Staff
Bruce Kazan, Main Course Catering Serves 1 or 2 Ingredients 1 pound fresh spring peas 1 cup leaf spinach 1/2 cup scallions 4 garlic cloves, diced 2 teaspoons olive oil
Grilled Pork with Garbanzo Beans, Charred Spring Onion, Morels and Pea Greens
Valley Table Staff
Chef Devon Gilroy, The Corner Serves 4 Ingredients Basic brine for pork (1 1/4 gallons water, 3/4 cup salt, 1/2 cup sugar, black peppercorn, bar leaf, coriander seed to taste)
Ricotta Cavatelli with Guanciale, Mint and Sweet Pea Pesto
Valley Table Staff
David Amorelli, Harvest-on-Hudson / Photos by Jermaine Haughton Makes 2 cups Ingredients SWEET PEA PESTO 2 cups sweet peas 1 cup mint leaves 1/4 cup parsley leaves 2 ounces pistachio,
Spring Pea and Watercress Risotto
Valley Table Staff
Dafna Mizrahi, Monte’s Local Kitchen & Tap Room Serves 4 Ingredients 1 pound fresh spring peas 1/2 yellow onion, julienned 2 tablespoons butter 2 tablespoons olive oil 2 pounds fresh
Eat Your Peas
Robin Cherry
WHEN IT COMES TO PEAS, there seems to be no middle ground. Either you’re saddled with the memory of your mother admonishing, “Eat your peas,” (as if eating the overcooked,
