This week bring us our first round of peas! A rather elegant variety, English shelling peas are easy to prepare and don’t require cooking. Pro tip: do not eat the shell. To shell the peas, simply squeeze them along the seam to pop open the pod and then use your thumb to slide the peas out. These peas are adorable, bright green and round, so we like to leave as is and add to salads, pop into curry right before serving, mix with mint and olive oil for a simple salad, or throw in a pasta dish (especially with bacon or other cured meat).
We are offering cucumbers and dill this week, which along with the peas, makes a delightful “spring-y” salad. Simply slice cucumber, add a teaspoon or two of chopped dill, and toss with peas and a light vinaigrette.
New Product: Sweet Potato Rice
Sweet Potato Rice is simply sweet potatoes chopped into rice size pieces. To prepare add olive oil, butter or ghee to a hot pan and cook until slightly crispy or about 15-20 minutes. Season with salt and pepper and voila! Sautéed sweet potato rice has a texture that is soft but also slightly crisp and the intense sweetness of a slow roasted whole sweet potato.
We have a super SALE on our dried herbs and spices this week. The Taste of India spice mix from Chef D is a wonderful addition to your sautéed sweet potato rice.