|Beautiful pea shoots from Mission, BC.|
Yes, it is that time of year. Peas planted in the March cold are sweet and ripe and halibut is plentiful.
I'm convinced that the arrival of both of these delicious foodstuffs is part of a grand cosmic scheme to inspire fine dining chock-full of healthy goodness. (The food gods do want us to be healthy and happy!)
Last week hubby and I (another happy collision!) collaborated on a made-in-July summer dinner inspired by a find of fresh pea-shoots at the local Farmer's Market. Not only that, my sadly neglected June issue of Bon Appetit magazine just happened to feature a mouthwatering recipe featuring peas, pea shoots, and halibut. Spooky, I know. Another collision.
|My fresh peas (and some back-up frozen ones) make a happy addition to the pea & spinach puree|
The dish starts out with a puree of peas and spinach. A super-healthy combination that comes out a rich, deep green. Fresh peas - which I just happen to have in my very own funny little garden - are added, and at the last, as the halibut is grilling, fresh pea shoots are wilted into the puree. (On points, I'd probably omit this last step and just serve the pea shoots fresh on the side. They seemed to give the puree a certain 'weediness', and they are so pert and delicious on their own).
|Halibut on the grill. OMG.|
|Peas and halibut - so happy together...|