87 www.ReadMPM.com | www.MountPleasantMagazine.com | www.MountPleasantPodcast.com Pea Puree INGREDIENTS (Serves 4) • 2 C English peas • 1 C small diced yellow onion • 1 t garlic • ¼ C packed mint leaves • ¾ C cold water • 1 T + 1 t Salt • ¼ C olive oil DIRECTIONS Heat 2 T olive oil in a small sauté pan. Sauté diced onion and garlic until soft/translucent (about 5 minutes). Remove pan from heat and let cool. In a small saucepan, bring 4C water and 1T of salt to a boil. Blanch peas for about a minute and shock in ice water to immediately cool and preserve the green color of the peas. In a blender, add cooled sautéed onions and garlic, 1 ½ C blanched peas (reserved half cup for salad), mint, water, 1t salt and remaining olive oil and blend until a smooth consistency is reached. Leave at room temperature. Spring BY SARAH ROSE food A current nominee for the James Beard Award, Chef Jacques Larson of Obstinate Daughter and Wild Olive uses the freshest local and seasonal ingredients to create spring flavors. The following recipe is a delectable example, featured in the gorgeous cookbook “Provisions to Plate: A Charleston Seasonal Collective,” written and photographed by content creator, consultant and event producer Candice Herriott. Stretch your tastebuds Flavors
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