IN SEASON NOW

IN SEASON NOW PEA SHOOTS

BY SARAH WALKER CARON

CRISP AND BRIGHT GREEN, the tendrils of pea shoots can look unfamiliar at first. But for anyone who’s ever grown peas in the summertime, aiming for the Independence Day harvest, this shape is familiar. And, whether nibbling on them or cooking into a dish, they’re delicious.

Pea shoots are the early leafy growths of pea plants. Ready to harvest in just weeks, they can be chopped and added to grilled cheese or quesadillas. They are delightful in salads as well. Or get creative with sauteing them, which adds even more nuance to these veggies.

Here are a few ways I love to enjoy pea shots in the springtime.

SWISS CHARD, PEA SHOOT AND MUSHROOM RICE BOWLS WITH RUNNY EGGS

Serves 4

INGREDIENTS

2 tbsp extra virgin olive oil 1 10-oz package mushrooms, wiped and sliced kosher salt

3 cloves garlic, minced 1 bunch Swiss chard, leaves only, rinsed and torn into small pieces 1 cup dry white rice, prepared 1 cup pea shoots 4 large eggs Sriracha, optional

INSTRUCTIONS

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Once hot, add the sliced mushrooms and season with salt. Cook, stirring occasionally, until the mushrooms are soft and brown — about 10 minutes. Remove the mushrooms from the skillet to a bowl.

Put the skillet back on the burner and add the garlic. Cook for about 1 minute, until tender and fragrant. Add the Swiss chard to the pan. Using tongs, turn it over to combine with the garlic. Let cook, turning only occasionally, until wilted (about 5 minutes). Add the Swiss chard to the mushrooms and stir to combine.

Divide the rice evenly between four bowls. Top each with 1/4 of the Swiss chard and mushroom mixture and pea shoots. Set aside. Heat a small nonstick skillet on the stove over medium heat. Working with one egg at a time, crack it open, pour into the pan and cook, flipping once, until the egg white is hard all around. The yolk should still be runny. About 4 minutes per egg cooking time. Top each of the rice bowls with a cooked egg. Salt generously and serve with Sriracha, if desired.

Mix all together before eating.

SEASONED RICE NOODLE SALAD

Serves 4

INGREDIENTS

8 ounces rice noodles

1 cup julienne-cut sweet red bell peppers ½ cup chopped pea shoots (a heaping half-cup!) 2 scallions, thinly sliced 2 tablespoon seasoned rice vinegar 1 tablespoon low-sodium soy sauce 1 teaspoon dark sesame oil 1 teaspoon freshly grated ginger ½ teaspoon garlic powder INSTRUCTIONS

Cook the rice noodles according to package directions. Once cooked, rinse immediately with cold water and let fully drain. In a large bowl, combine the rice noodles, bell peppers, pea shoots and scallions. Toss to combine. In a small bowl, whisk together the seasoned rice vinegar, soy sauce, dark sesame oil, ginger and garlic powder. Pour the dressing over the rice noodle mixture. Toss to coat evenly. Enjoy immediately or chill until ready to serve.

SARAH WALKER CARON is the editor of Bangor Metro Magazine and the author of six cookbooks including the “The Super Easy 5-Ingredient Cookbook.” Her newest book, “The Disney Princess Tea Parties Cookbook” is due out in April 2022. Signed copies of her books are available at The Briar Patch in Bangor.