Just a couple of tips this week – I was up late burning Zozobra.
The pea shoots make a great salad with Asian dressing.
Cut them in 2 inch lengths
Cut the white carrots into thin 2 inch strips
Cut celery thinly on the bias
Add other vegetables you love
Dressing – rice vinegar, tamari, toasted sesame oil, a splash of agave
This salad is great eaten right away and will also store a day or two.
The Toro peppers – actually “bull horn” peppers and the smaller pimientos are wonderful with their skins charred – one variation on these roasted peppers is to blend them with olive oil and garlic – this is a wonderful dip for crackers, crusty bread, use as a pasta sauce, etc. You can vary the flavor with the addition of cream cheese, parmesan, smoked salt… You can do this with all colors of peppers and it is a beautiful presentation to have one yellow bowl, one green and one red for a party.
And the white carrots – When I use these, I’m always on the lookout for a white rabbit.
Have fun with this colorful share!