Home Garden Pea Tips with Beets, Chickpeas, Potatoes

Pea tips with Papaya salad is quite wholesome and I make it every once in a while in late autumn and early winter when pea tips are available in the market easily.

Pea tips themselves can be an acquired taste. The tips have to be tender, not chewy/woody/fibrous. Since I had a bunch of pea plants in the garden, ready to be retired, I went through and snipped some pea tips for sautéing.

Some marinated beets, and new potatoes from the garden, plus snap peas and spicy chickpeas rounded out the plate.

These would be perfect over some bulgur or cous cous or even some brown rice, presented as a Buddha Bowl, a hearty vegetarian fare.

Pea Tips with Papaya

It was too hard to resist a pack of pea tips at the Asian store. In the thick of winter here, with gloomy skies and pouring rain, it seemed like pea tips hold the promise of Spring.

Simply saute the pea tips in olive oil, with salt to taste. Stir in julienned green papaya, carrots, and celery. Optionally, add crushed garlic while sauteing. Maybe a few turns of the peppermill, if preferred.

Enjoy as-is or serve with warm brown rice or wild rice or just good ol' jasmine rice.

Christmas season has been very low key and relaxed, as always. Some banana breads and cookies got made. Staples like soups and stews and casseroles keep us well fed around this time of the year.

No new recipes came about in the last few weeks, hence not many posts, but plenty of innovative cooking happened thanks to minimal essentials in the pantry as juggling grocery shopping with good weather conditions proved a bit challenging.