As pea season draws to a close in much of the country, Sprout chef de cuisine Jeff Sills pays unusually rich tribute to the springtime vegetable. He purées blanched pea shoots, pea tendrils, basil and mint with grapeseed oil, emulsifying the mixture, and adds some citric acid to maintain the green color. He mixes in a generous amount of half and half; seasons it with sugar, salt and pepper; and chills the mixture. He then puts two tablespoons of lemon curd in the bottom of a ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.