We have two dishes that we are using spring peas and guests are loving both!

Peas and Bacon:
Spring peas and snap are blanched, then tossed with pea shoots, pea tendrils, fresh mint, croutons, smoked bacon, parmesan and pecorino noce cheeses. The antipasti is simply dressed with olive oil and lemon juice.

Burrata:
Fresh burrata (an Italian mozzarella-style cheese, firm mozzarella on the outside with a soft center made from cream and mozzarella), is seasoned with sea salt and black pepper then drizzled with extra virgin olive and aged balsamic vinegar. The burrata is topped with a salad of mixed micro greens, snap peas, spring peas, celery, and radishes, which is dressed with lemon vinaigrette and aged balsamic vinegar. The dish is finished with shaved parmesan cheese.

One of my favorite summer snacks is the "Ohio Edamame" or whole grilled peas at Greenhouse Tavern. We source local peas from our friends at The Chefs Garden in Milan, OH.

I love peas and now is the season.... We use snow peas for texture in our risotto. I use snap peas for our grilled trout dish, we glaze them in a popcorn beurre Blanc. English peas are served as a side mashed with mint. We also use English peas to brighten our rich hog cube. Peas are my favorite legume.

At niche restaurant we are serving dry aged pork loin, with roasted pork belly, English peas that have been tossed in condensed "pea milk", sugar snaps, and pea shoots with preserved lemon.
Gerard Craft
Niche Restaurant
www.nichestlouis.com

Having a lot of fun feeding Green Acres snow peas to my daughter!

We're always working with sea island red peas, a featured ingredient in our signature reezy-peezy, ca. 1730. Right now of course it's English peas, which are in our chicken and dumplings, and also creamed with barley for our Old Virginia Fried Steak. Over the course of the year we work with yellow eye peas, purple hull crowder peas, and this year we finally have a local farm growing whipoorwill peas. Should be a great year.