Once again it's Three Things Thursday. This week, I'm focusing on the darling vegetable of spring, peas. Whether pickled, pestoed or pulverized into a hummus, here are three ways to embrace the peaness.
Pickled Peas Whether zippy little orbs that burst like bubbles or crisp sweet pods that snap, crackle and pop, pickled peas make a potently piquant player in salads or just as a snack. Image via Simplest Things.
Pea Pesto Peas give the classic condiment more body and heft; a dash of mint wakens it on the palate. Image via Philly Herbivore.