It’s not everyday that peas get to star in a meal—at least not in my home. With frozen peas in year-round supply at the grocery store, I tend to take them for granted. I sprinkle them in pasta and stews, I butter them and serve them with a chicken or roast—but I rarely give them the chance to shine.
A couple of posts ago I told you about John and his new local bone broth company, Five Way Foods. I used his chicken broth to cook a savory oatmeal with crispy fried chicken, golden fried garlic, and lots and lots of honey.
When the opportunity came to develop a recipe for John’s veggie broth, my source of inspiration was a little different. With spring’s arrival (along with a ton of great Farmers Markets to look forward to), I wanted to make a dish with as many seasonal vegetables as possible. It won’t be long before peas, onions and new potatoes are in full harvest, so I thought it might be nice to bring them—and this new vegetable broth—together for a meal….