Pea Shoots

Lemon Risotto with Pea Shoots

INGREDIENTS:

  • 4 cups chicken broth

  • 2 Tbsp butter

  • 3 tsp olive oil

  • 1 large shallots finely diced

  • 1 1/2 cups arborio rice

  • 1/4 cup dry white wine

  • 2/3 cup freshly grated Parmesan cheese

  • 1 Tbsp freshly squeezed lemon juice

  • 2 tsp grated lemon zest plus more for garnish

  • 1/2 Tbsp butter for finishing

  • 1/2 cup fresh pea shoots

PREPARATION:

  1. Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and cover to keep warm.

  2. In a large skillet over medium heat, melt 2 Tbsp. butter with olive oil. Add shallots and sauté until tender, about 5 minutes. Add rice and cooking, stirring constantly until rice is well coated with butter, about 1 minute. Add wine and stir until wine has evaporated, about 30 seconds. Add 1 ladle of warm chicken stock and simmer, stirring regularly, until absorbed. Add remaining broth 1 ladle-full at a time, allowing broth to be completely absorbed before adding more and stirring frequently until rice is creamy and tender, about 30 minutes. (Do a taste test of rice as you near the end of the chicken broth).

  3. When rice is ready, stir in cheese and 1/2 Tbsp. butter. Stir in a hand-full of pea shoots and cook, stirring, until they wilt. Stir in lemon juice and lemon zest. Season risotto with salt and pepper. Taste test and add more lemon juice and/or zest, to taste. Transfer to bowl and serve topped with fresh pea shoots.

Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds

INGREDIENTS:

  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed

  • ¼ cup olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon red wine vinegar

  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)

PREPARATION:

  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.

  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Stir-Fried Pea Shoots

INGREDIENTS:

  • 2 tablespoons vegetable oil

  • 2 whole dried hot red chiles

  • 3-4 cloves garlic peeled, smashed

  • ¾ pound mature pea shoots, thick stems removed, torn into 2” pieces

  • Kosher salt

PREPARATION:

  1. Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds.

  2. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.

Balsamic Salad with Arugula, Pea Shoots and Parmesan

INGREDIENTS:

  • 8 cups fresh spring greens (arugula, mizuna, red lettuce, etc)

  • 1 cup pea shoots

  • 1 cup edamame (or fresh peas)

  • 1 handful fresh mint (optional)

  • 1/2 cup walnuts

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1/2 tablespoon stone ground mustard

  • 1 tablespoon honey

  • 1/4 teaspoon kosher salt

  • Fresh ground black pepper

  • Parmesan cheese

PREPARATION:

  1. Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).

  2. In a dry pan over medium heat, heat the walnuts, stirring frequently, until browned, about 3 to 4 minutes (make sure to watch them constantly so they do not burn).

  3. In a canning jar, add 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 tablespoon stone ground mustard, 1 tablespoon honey, 1/4 teaspoon kosher salt, a generous amount of fresh ground black pepper. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)

  4. To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.

Pea Shoot Salad with Radishes and Pickled Onion

INGREDIENTS:

  • 1 cup cider vinegar

  • 1/2 cup water

  • 1/2 teaspoon sugar

  • 3/4 cup thinly vertically sliced red onion

  • 1 cup shelled fresh English peas

  • 1 teaspoon salt

  • 6 cups pea shoots

  • 10 radishes, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 tablespoons white wine vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

PREPARATION:

  1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain.

  2. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water.

  3. Combine onion, peas, pea shoots, and sliced radishes in a large bowl.

  4. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper in a separate bowl.

  5. Drizzle oil mixture over pea mixture; toss gently.