After an extra 2 months of frosty winter weather, spring has sprung and so have spring’s veggies! And I’ve spent the past 2 months eagerly anticipating this spring’s first peas. After listening to me talk about peas and how deeply my love of peas runs, a friend challenged me to cook a new dish with peas every day this month. And all I have to say is
I’d like to start off this marathon of pea-based puns with a simple and easy saute of local, spring veg that also uses up some of the leftover root veg I’ve got sitting on the counter from this super long winter.
Peas with potatoes, asparagus, and mushrooms:
- 1 potato, diced
- 2-3 stalks asparagus, chopped
- 1/3 cup fresh shelled peas
- 2 baby bellas, thinly sliced
- 1/4 block firm sprouted tofu, diced
- kosher salt
- all-purpose seasoning
- Heat a few tablespoons of evoo over med high heat. Add the diced potato and a pinch of salt. Cook the potatoes until crispy golden brown.
- Add the tofu and sprinkle generously with your favorite all-purpose seasoning. Let cook 5 mins till warmed.
- Toss in the asparagus and saute 1-2 more minutes. Add the sliced mushrooms and cook another minute before stirring in the peas.
- Let all the veggies saute 1-3 minutes until hot, but still crunchy. Reseason as needed.
This was an incredibly easy dish made from what was beautiful at the market this weekend, and my absolute favorite dish I served at Easter. Simple and delicious – nothing more to say!
Pan-seared Spring Veggies:
Pan-Seared Spring Veggies
- Large saute pan, spoon, knife, cutting board, stove top
- 6 cloves of garlic, smashed or quartered (keeping the pieces big means the garlic won’t be as pungent as you may think!)
- 5-6 spring onions, halved, ends trimmed, and carefully cleaned
- 3 gigantic portabellas, cleaned with a damp cloth
- 1/4 lb. shiitake mushrooms, cleaned, trimmed, and halved
- 2 cups freshly shelled peas
- 2 Tbsp evoo
- 1 bunch chopped fresh parsley (about 2-3 Tbsp)
- 4 large leaves fresh basil, chopped
- Kosher salt and ground black pepper to taste
- After prepping your other veggies, use a spoon to scrape the gills from the portabellas, but keep the stems attached (a personal preference). Slice the mushrooms into thick, 1″ slices, and cut those slices in half cross-ways (so, you still have a thick 1″ slice, but it’ll be small enough after it cooks that you can eat each piece in a big bite).
- Heat the evoo in the saute pan over medium heat. Saute the garlic for 1-2 mins so it can start to soften and infuse the oil a bit. Be careful not to burn the garlic.
- Toss in the spring onions and portabellas. Sprinkle on a pinch of salt and couple shakes of black pepper. Saute 2-3 mins, or until the spring onions start to soften. Add in the shiitakes and chopped parsley. Saute another 3-5 mins, or until you think the veggies are almost to your desired doneness. Stir in the peas and the basil and cook another 1-2 mins. Re-season with salt and pepper to taste.