Garden Fresh Recipes
Here at Lee's Fresh Produce, we find that food is beautiful. We love to grow food, read about food, take pictures of food and learn about food. But most of all we love to cook and share food with others. Food is a reflection of our relationships with our families, our bodies, and the earth. Every piece of food that we put into our mouths is connected to those relationships. Good food makes us feel good and meals connect us with our families and friends.

People come to the farmers markets with their own memories of favorite foods and along the way they end up creating exploring new connections to food as they shop. We encourage everyone to be adventurous. Buy produce you've never tried (even things you're not sure how to cook) and ask us how to cook it.  There's no better place to find the best ingredients than produce that is grown by local farmers who have devoted their lives to what they feel most passionate about.  So, abandon your safe tried and true dishes and try some of these inventive, healthy and ridiculously yummy recipes with ingredients from the Lee family farm - direct from our family to yours.

Artichoke & Spinach Dip

Boiled Beets & Beet Greens with Horseradish Dressing

Broccoli Raab Pasta

Carmelized Onions and Turnips

Creamy Cucumber Sala

Cucumber Soup

Garlic Chives Scrambled Eggs
(Chinese Scrambled Eggs)

Lee's Leeks and Potato Soup

New Red Potato Salad

Pasta with Sungold Tomatoes

Pea Vines

Pea Vines, Mango and Chicken Salad

Pea Vines Pasta Salad

Rhubarb Dream Bars

Roasted Garlic Cauliflower

Roasted Rainbow Carrots

Rhubarb Strawberry Crunch

Sauteed Cherry Tomatoes with Green Beans

Spicy Stir-Fried Sugar Snap Peas

Summer Kale Chips

Summer Zucchini Herb Casserole

Sweet and Savory Kale

Sweet and Spicy Green Beans

Winter Squash Soup

Zucchini Bread

Pea Vines Pasta Salad

1 bunch Pea Vines
1 4 oz pkg. Port Madison Farms Fresh Chevre
1 bunch Fresh Mint
A few Scallions
12 ounces Small Dry Pasta
Salt and Pepper
 

  1. Bring a large pot of salted water to boil. Meanwhile, trim the bottom off of the pea vines bunch and discard the rubber band, cut the bunch in half lengthwise. Chop the scallions and set aside. Separate the mint leaves and cut into chiffonade or chop.
  2. In a large bowl, mush the chevre with the scallions and mint. Add salt and pepper to taste. Wait patiently for the water to boil.
  3. Drop the pea vines into the water to wilt—this only takes about 30-60 seconds. Remove with a slotted spoon to a colander. Then put in the pasta and cook until al dente. When done, drain in a colander.
  4. Add the pea vines to the chevre mixture and combine. Add the pasta to the bowl and mix together. Serve hot or cold.

 

Rhubarb Strawberry Crunch

Pea Vines, Mango and Chicken Salad

2 Chicken Breasts, grilled
1 bundle of Pea Vines
½ Mango
½ Cucumber
4 Spring Onions
2 stems of fresh Mint leaves
1 Lemon
2 tsp Extra Virgin Olive Oil
Salt and Pepper

  1. Slice the chicken breasts thinly, then cut the mango into similar sized pieces. Peel and  thinly slice the cucumber.  Finely chop the spring onions. Separate the mint leaves from stem.
  2. Juice the lemon, then combine thoroughly with the olive oil to make the dressing.
  3. Place the Pea Vines onto plates, then add the chicken, mango, cucumber, spring onions and fresh mint leaves.  Season lightly with salt and pepper, and then drizzle with the dressing just before serving.

~Courtesy of Hix Oyster and Chop House

Rhubarb Strawberry Crunch

3/4 cup white sugar
5 tablespoons all-purpose flour
4 cups sliced fresh strawberries
4 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix white sugar, 5 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

 

Rhubarb Strawberry Crunch
armelized Onions and Turnips

Carmelized Onions and Turnips

3 cups diced, peeled turnips
1/2 medium onion
1/4 cup water
1 cube chicken bouillon
1 tablespoon of butter (more if needed)
2 tablespoon of honey

1. Place the turnips and onions into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes.

2. Stir in the butter, let melt, and stir in honey. Gently cook and stir the turnips until the butter and honey cook into a brown, sticky coating on the turnips and onions, about 10 minutes. Serve hot.

Winter Squash Soup

This winter squash soup recipe is from my sister inlaw, its a very delicious and easy to make.  You can use a variation of winter squashes including kabocha, delicata or butternut.  Also you can substitute 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich!

6 tablespoons chopped onion
4 tablespoons margarine
2 medium sized butternut squash, cleaned and cut in half
2 tablespoon olive oil
3 cups water
4 cubes chicken bouillon
1 cup of apple cider
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

  1. Preheat oven to 350.  Brush squash with olive oil and place on baking sheet (cut side down).  Bake for 60 minutes. 
  2. In a large saucepan, saute onions in margarine until tender. Add roasted squash, water, bouillon, apple cider, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  3. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Bon appetit!
Creamy Cucumber Salad
Sauteed Cherry Tomatoes with Green Beans

Sauteed Cherry Tomatoes with Green Beans

1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1/2 tablespoon sugar
1 tablespoon garlic
1/4 teaspoon pepper
1/2 medium onion
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves (you can substitute grape or sungold tomatoes)
1/2 cup italian bread crumbs
1/3 cup parmesan cheese
  1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
  2. Melt butter in a skillet over medium heat. Stir in sugar, garlic, pepper, onion and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
  3. Mix together bread crumbs and parmesan cheese and sprinkle over dish.

New Red Potato Salad

This is a wonderful no fail potato salad.  Great potato salad for those who love red potatoes like I do.  I love that you don't have to peel the potatoes. This saves alot of time if you're preparing for a larger crowd.

3 pounds unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
1 tablespoon dill relish
1 tablespoon mustard
2 tablespoons milk
2 tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced celery

  1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
  2. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
  3. In a small bowl, whisk together mayonnaise, dill relish, mustard, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
Creamy Cucumber Salad
Cucumber Soup

Cucumber Soup

5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper

1. Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.

2. Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

Creamy Cucumber Salad

2 Cucumbers, about 7 inches long
1/2 tsp. Salt
2 1/2 tbsp. Cider Vinegar
1 tsp. Sugar
1 cup Sour Cream or Plain Yogurt
1 small Shallot, minced
1/2 tsp. Celery Seed
1 tbsp. chopped Chives or Green Onions
1/4 chopped Fresh Dill
Salt and freshly ground Black Pepper

1. Peel the cucumbers, if desired. Cut into thin slices and place them in a large bowl. Sprinkle the cucumber with 1/2 tsp. salt, 1/2 tbsp. vinegar, and 1/4 tsp. sugar. Gently toss and let stand 30 minutes. Drain, gently pressing out liquid with the back of a spoon. Pat dry with paper towels.

2. Meanwhile, place the sour cream in a medium bowl and whisk until light. Whisk in the shallot, the remaining 2 tbsp. vinegar, the remaining 3/4 tsp. sugar, the celery seed, chives, and salt to taste.

3. Layer one third of the cucumber slices in the bottom of a small shallow serving dish. Spoon one third of the sour cream mixture over the top. Sprinkle with one third of the dill. Continue to layer until all ingredients are used up. Sprinkle the top with pepper to taste. Chill well and serve.

Creamy Cucumber Salad
Zucchini Bread

Zucchini Bread

We love this zucchini bread.  Everyone old, and young alike loves this bread.  We know you're going enjoy it too, its really good and moist!
Ingredients:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup of brown sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts

Directions:
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, white sugar and brown sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes (55 minutes works well for us), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
*Optional: (Crumb Topping: 1/2 c. regular oats, 1/2 c. brown sugar, 1/4 c. flour, 1/4 t. cinnamon, 1/4 c. butter.) Added 15 minutes into baking time.

Summer Zucchini Herb Casserole

e got this recipe from a dear farmer friend.  It is best served with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day!

1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Directions:
  1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
  3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Summer Zucchini Herb Casserole
Roasted Rainbow Carrots

Roasted Rainbow Carrots

Carrots:
1 lb. mini carrots, peeled or unpeeled (any color/variety available to you)
1-2 tsp olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh garlic chives
A generous sprinkling of salt and pepper

Glaze:
1 tsp olive oil
1 tsp fresh lemon juice
A couple of pinches of lemon zest
2 tsp honey
Salt and pepper, to taste
Additional chopped fresh thyme and garlic chives for garnish


Preheat oven to 425 degrees. Wash and peel carrots, and pat dry. (I actually leave the skin on since it is so tender and full of nutrients). Lay carrots on a baking sheet, and drizzle with olive oil. Add garlic chives, thyme, and salt & pepper. Toss well to coat. Roast for about 15-20 min., turning once. The skins should slightly brown and blister.

Meanwhile, in a small bowl, whisk together olive oil, lemon juice, lemon zest, and honey until well combined. Season with salt and pepper as needed.

Drizzle glaze over the cooked carrots, and garnish with a sprinkling of chopped fresh thyme and garlic chives.

Artichoke & Spinach Dip

This is an absolutely delicious recipe shared to us by a customer.  We've made it many times for get-togethers and everyone loves it and always asks for the recipe!

4 cloves garlic
1 bundle of spinach, washed and chopped
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
1 cup tomatoes, chopped

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
  3. In a mixing bowl, mix in garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
  4. Transfer to a 8x8 inch baking dish. Spread tomatoes on top of mixture.
  5. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with carrots, celery or toasty garlic bread.
Artichoke & Spinach Dip
Pasta with Sungold Tomatoes

Pasta with Sungold Tomatoes

4 tablespoons extra-virgin olive oil, divided
8 ounces Sun Gold or Cherry tomatoes
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
6 ounces spaghetti or capellini pasta
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)

  1. Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
  2. Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
  3. Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

Roasted Garlic Cauliflower

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

  1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.  Cover with lid.
  3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Roasted Garlic Cauliflower
Sweet and Spicy Green Beans
Sweet and Spicy Green Beans

3/4 pound fresh green beans, trimmed
2 tablespoons soy sauce
2 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil

  1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
  2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
  3. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

This is a great recipe my sister in-law showed me how to make and is now a staple in our home. These are very delicious and easy to prepare.

Sweet and Savory Kale

2 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/3 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

  1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
  2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Sweet and Savory Kale
Summer Kale Chips
Summer Kale Chips

1 bunch of Kale
1 tablespoon of olive oil
1 teaspoon of seasoned salt

  1. Preheat an oven to 250 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 15 to 20 minutes.

Boiled Beets & Beet Greens with Horseradish Dressing

3 good-sized Beets (about 12 ounces)
8 ounces trimmed Beet Greens
1/4 cup Olive Oil
2 tsp. Red Wine Vinegar
2 tsp. Prepared Horseradish
1/4 tsp. Salt, or to taste
1 very small Garlic Clove, peeled and crushed to a pulp

  1. Put the beets to boil in a large pot with water to cover them by several inches. Boil until they are tender, 30 to 40 minutes. Prod with the tip of a knife to test doneness. Peel, cut in half lengthwise and then crosswise into 1/3-inch-thick slices.
  2. Bring 12 cups of water to a rolling boil. Drop in the beet greens and boil about 12
    minutes or until they are just tender. Drain.
  3. Combine the beets and greens in a shallow serving dish. Mix the remaining ingredients and pour the dressing over the beets and greens. Mix gently and serve warm, at room temperature, or chilled.
Boiled Beets & Beet Greens with Horseradish Dressing
Spicy Stir-Fried Sugar Snap Peas
Spicy Stir-Fried Sugar Snap Peas

1 bunch of Kale
1 tablespoon of olive oil
1 teaspoon of seasoned salt

  1. Preheat an oven to 250 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 15 to 20 minutes.

Rhubarb Dream Bars

2 cups whole wheat flour
2/3 cup confectioners’ sugar
1 cup butter, softened
2 cups white sugar
1 1/2 teaspoons salt
1/2 cup all-purpose flour
3 eggs, beaten
5 cups chopped fresh rhubarb

  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of whole wheat flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
  2. Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
  3. Bake for another 45 minutes in the preheated oven, or until rhubarb is tender. Cut into squares and let it cool down before serving.
Rhubarb Dream Bars
Broccoli Raab Pasta
Broccoli Raab Pasta

1 Large Onion
6 to 8 cloves Garlic
2 bunches Broccoli Raab (1-1/2 pounds)
Extra-virgin Olive Oil
Red Pepper Flakes
Salt
1/2 to 3/4 pound Penne Pasta
Red Wine Vinegar
Pecorino Romano or Parmesan Cheese

  1. Peel and thinly slice the onion. Smash, peel, and thinly slice the garlic. Wash the broccoli raab, removing the heavy stems, and chop the leaves and sprouts coarsely. Put a large pot of water on to boil.
  2. Liberally cover the bottom of a saute pan with the olive oil and saute the onion over high heat. When the onion has begun to wilt and brown a little, add the garlic and pepper flakes, to taste, and salt. Toss briefly, then add the broccoli raab and a splash of water. Lower the heat and cook until tender, stirring or tossing frequently.
  3. In a separate pot, cook the pasta. Taste the broccoli raab for seasoning and adjust, if needed. Add a generous amount of extra-virgin olive oil and a splash or red wine vinegar to the cooked broccoli and toss with the freshly cooked and drained pasta. Garnish with grated cheese.
Garlic Chives Scrambled Eggs

(Chinese Scrambled Eggs)

1 1/2 - 2 ounces Chinese Garlic Chives (1/3 cup chopped)
4 large Eggs, beaten separately
1 1/2 tsp. light Soy Sauce, or up to 1/2 tsp. salt
Ground Black or White Pepper, to taste
1 tsp. Vegetable Oil
1/2 tablespoons Vegetable or Peanut Oil

  1. Wash and drain the garlic chives. Remove the hard ends and any wilted leaf tips and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).
  2. Lightly beat the eggs. Add the soy sauce or salt, 1 tsp. vegetable oil, and pepper. 
  3. Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, tilting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives. Stir fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove the scrambled eggs from the heat when they are just done but still moist. Serve hot.
Chives growing in the garden
Lee's Leeks and Potato Soup
Lee's Leeks and Potato Soup

6 Red Potatoes, peeled and cubed
1 14.5 ounce can Chicken Broth
3 medium leeks, chopped
1 cup of cooked Ham
1 cup of Corn
2 tbsp Margarine or Butter
1 1/2 cups Half and Half Milk
Garlic Chives for garnishing

  1. In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes become tender.  Note: You may use a potato masher and slightly thicken the soup.
  2. In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well.
  3. Add the cooked ham and corn to the pot as well.  Let this simmer for another 10 minutes.  Garnish with garlic chives.

 

Pea Vines

1/4 cup Olive Oil
2 Tbsp. fresh Lemon Juice
1 tsp. Sugar
2 cups shelled Fresh Peas or one 10-ounce package frozen Petite Peas, unthawed
8 ounces Pea Vines, cut into 4-inch lengths

  1. Whisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside.
  2. Bring large pot of salted water to boil. Add fresh or frozen peas and cook 3 minutes. Add pea vines; cook 1 minute. Drain well.
  3. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and pepper.
Pea Vines