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Posted by / Friday, April 12, 2013

Early Spring Peas and Ricotta

| 2 Comments

As you are starting to see early spring peas come into the market, this recipe is amazing for lunch or a light dinner. The warm ricotta and the pop of fresh peas makes this a first rite to every spring.

Find the recipe for baked ricotta, peas and bread crumbs in one of my latest guest posts for Lot18.


E.A.T. local E.A.T. well
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2 Comments

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2 comments:

  1. WillowJune 4, 2013 at 2:28 PM

    Had this for lunch today with the first peas of the garden! Loved it, Thank you :)

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    Replies
    1. Tim VidraJune 6, 2013 at 1:54 PM

      I am so happy you enjoyed this! Perfect for spring right.

      Delete

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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