Spring is the ideal season for those of us hoping to incorporate fresher, local ingredients into our healthy diets. Everywhere around the nation, the first blooms are bursting forth and tender young edibles are ready to eat. Celebrate the bounty of the spring harvest with recipes that make use of fresh fruits and vegetables straight from the garden. From garden-fresh salads with homemade dressings to hand-crafted cheeses and delectable desserts, our treasure trove of recipes will help you make the most of the season.
Straight from Chef Lynn’s kitchen, Sugar snap peas and pea tendrils (the young leaves and shoots of the snow pea plant) give this dish a double hit of spring flavor.
Ingredients:
•Nonstick vegetable oil spray
•1/4 cup Asian sweet chili sauce*
•3 tablespoons soy sauce, divided
•2 tablespoons finely grated peeled fresh ginger, divided
•6 6-ounce salmon fillets with skin
•2 tablespoons vegetable oil
•3 garlic cloves, minced
•8 ounces sugar snap peas, trimmed
•1 1/2 tablespoons Chinese rice wine or dry Sherry
•3 cups pea tendrils or pea sprouts (about 6 ounces)
•1 teaspoon Asian sesame oil
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