Rainbow Chard or Collards
Indian Snow Peas
Purple and Yellow Sugar Snap Peas
Here's some pea inspiration to help you through your share. (Also, they're not going to last much longer in all this heat so enjoy them while you can)
Peas tossed in Parmesan Cheese~ blanch any variety of peas, toss with parmesan cheese and enjoy chilled.
Add to Salads~ Cut peas diagonally and add to mixed salad greens. Add sliced Japanese turnips, basil and dressing of your choice.
Stir fry~ Lightly saute whole or sliced peas in olive oil or coconut oil with broccoli and sliced turnips. Add seasonings of your choice, soy sauce or apple cider vinegar. Serve over rice.
8 ounces cooked pasta
fine grain sea salt
1 tablespoon olive oil
1 tablespoon unsalted butter
Peas sliced diagonally, broccoli or broccolini, rainbow chard/collards, and basil
In a small bowl crack the eggs and beat them really well with a pinch of salt.
In a big skillet melt the oil and butter over medium high heat. Add peas and broccoli first and a couple pinches of salt, stir, cover, and cook for a couple minutes- until the vegetables are bright, and just cooked. Now stir in chopped greens and cook just until tender - a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.
Now, add the pasta to the skillet, and toss well. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs. Stir well, then cover the pan, remove from heat, and let everything sit for a minute. Uncover, give everything another toss, the egg should be cooked through. Taste, and adjust the seasoning; top with the reserved vegetables and basil. (Inspired by 101 cookbooks)