Peas with Spring Onion and Mint and Honey Roasted Carrots

Spring is here and fresh local vegetables will soon be available. I received an email today from Pendleton Farms, near Lawrence, that they hope to begin picking asparagus this week. The fresh asparagus from Pendleton is some of the best asparagus I have ever had. Hopefully we will find time this week to make a trip and get some of the first crop. When it is picked the day you buy it, you can just eat it raw and it is great, but I like to toss it with a little olive oil and some salt and roast it for 10 minutes in a 400 degree oven. Squeeze the juice of a half a fresh lemon over the top before serving. It will be crisp tender and delicious.

Peas with Spring Onion and Mint

Peas are another of the first vegetables of spring. Here is a great way to prepare tender young peas. This recipe comes from Chef Daniel Patterson, a James Beard award nominated chef from San Francisco. 

Ingredients:

1 TBSP butter
1 Cup thinly sliced spring onions or shallots
2 Cups fresh peas
1 TBSP chopped fresh mint
Zest of 1/2 a lemon
Salt and pepper to taste

Preparation:

In a large skillet melt the butter over low heat. Add the onions and 1/4 tsps. salt. Cook covered, stirring occasionally, until tender, about 4 minutes. Stir in the peas and 1 TBSP water. Cover and continue cooking until the peas are just tender, about three to four minutes. Remove pan from the heat and stir in the mint and lemon zest. Season with salt and pepper to taste. You will love it !!

Honey Roasted Carrots 

Baby carrots (sometimes labeled as French carrots) are another springtime treat. They should be about 6" long, quite skinny and still have the green tops on them. Roasted this way, they get a caramelized outer layer and a sweet taste. If you can't find baby carrots, peel larger carrots and halve them lengthwise before roasting.

Ingredients:

2 Lbs. baby carrots with tops

2 tsps. olive oil

3 TBSP butter

1/2 tsps. Kosher salt

1/4 tsps. freshly ground black pepper

1 shallot, finely chopped

2 TBSP bourbon

1 TBSP chicken broth or water

1/2 tsps. chopped fresh thyme

Preparation:

Place a small roasting pan in the oven. Preheat oven and the pan to 500 degrees. Cut tops from the carrots, leaving about one inch of greenery on each carrot. Stir together olive oil and 1 TBSP butter in preheated pan. Add carrots, salt and pepper. Toss to coat and roast 10 minutes. While carrots are roasting, melt remaining 2 TBSP butter in a small saucepan over medium heat. Add shallot and saute one minute. Remove from heat and stir in bourbon, honey and broth. Return to heat and bring to a boil, stirring occasionally. Reduce heat to medium and cook 5 minutes or until mixture is syrupy. Drizzle syrup over carrots and toss to coat. Roast carrots another 5 to 10 minutes or until crisp-tender. Transfer to a serving dish and sprinkle with the fresh thyme. Enjoy !!