Shelling Peas & Arugula

20140808-034429.jpg Shelling peas, also called English or garden peas, are abundant this time of year. We have been getting some really great ones out on the island and I have taken to serving them fresh out of the pod, uncooked, in a variety of things. I added the fresh raw peas to a salad Nicoise for a fresh hit a few weeks ago. They were a winner with a peppery arugula salad last week, adding just the right amount of sweetness to the salad. Not cooking them or even quickly blanching them keeps them incredibly sweet. They also stay such beautiful shades of vibrant green, which you know rates high in my book. They are like candy, so good you can eat them straight out of the pod for a quick snack.

For the salad I just mixed up a quick vinaigrette of fresh squeezed lemon juice, a dollop of Dijon mustard, salt & pepper and then slowly whisked in extra virgin olive oil. Mix that all together and pour over the arugula and toss. Sprinkle the fresh peas about, and top the whole lot with shavings of fresh Parmesan. Summer in a bowl!

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  1. The blog The Enchanted Home has a wonderful post about your book and how it saved her day.

  2. Thank you so much for pointing that out to me! I get Google alerts but this was not picked up by them. Really lovely post! So happy to see it. Thanks again, Ted

  3. Don’t know if you saw the post at Tina’s from The Enchanted Home but if you haven’t you should read it. It is wonderful and it got me to order your recent book which by the way looks fantastic. Congratulations. When we are in Seattle next month for a wedding I plan to take an extra day for a few “side excursions” and a visit to your shop I hope will be one of them.

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