Thursday, July 11, 2013

Whirled Peas


Pea season is hear and we are all the better for it. Hot summer days are perfect for nibbling Thai Salad, heavy on the pods. Peas and potatoes are a nice couple, as are peas and dill. And lately I've been dabbling in puree. Not quite a pesto, this versatile sauce is great with goat cheese on grilled bread, spread over pizza with plenty of garden toppings, tossed with pasta, and served up as chilled soup or chip dip. Get the recipe over at Called to the Table.


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