fbpx

A light, springy dish that’s perfect to celebrate the changing of seasons.

1/4 cup extra virgin olive oil

2 scallions, thinly sliced

1 tbsp fresh ginger, finely grated

1 jalapeno, seeded and minced

1 lb frozen baby peas (approx. 3 cups), thawed

3 tbsp yellow miso

  1. In a large skillet, heat the oil, then add scallions, ginger, and jalapeno.  Stirring, cook over medium heat until fragrant, about 1 minute.  Add the peas, and cook, stirring occasionally, until they are tender, about 3 minutes.
  2. Transfer pea mixture to a food processor, and let cool slightly.  Add the miso and 1/4 cup of water, and puree until smooth.  Serve and enjoy, or refrigerate for up to 4 days.
Original recipe found at foodandwine.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here

  Imprimer la recette

Vous avez une idée pour la prochaine grande création? Nous aimerions que vous nous en fassiez part!

Cliquez ici

<
Menu