I find this time of year to be a “tease” for gardeners in the Northeast. Other than the brief yellow bloom of Forsythia and the peering pink of Rhododendrons, herbs are only begining to sprout. Chives blossoms have not yet opened and the Lavender, Rosemary and Sage plants are still bare. So this is a [...]

[Read more →]

After fantasizing about all the fattening things I wanted to cook and drink for St. Paddy’s day, I tried on some summer clothes and decided to celebrate America’s Irish pride by eating green vegetables and looking into “River Dance” lessons.

[Read more →]

1 cup of peas serves two to four people Prepare ice bath by emptying entire ice cub tray into one cup of cold water and set aside-must be handy.

[Read more →]

Choose a smaller whole wheat pasta, I like Orecchiette, but you can also use penne. In large saute pan add two minced shallots, one clove of finely minced garlic and saute with quarter cup of EVOO. Add the peas at the very end so as not to over cook them. Turn off and set aside.

[Read more →]

Salt and ground black pepper 1 1/2 cups shelled fresh peas (or use frozen) 1 medium onion, preferably white, finely chopped 1/2 red or yellow bell pepper, or a combination, minced 6 to 8 ounces fresh cooked crabmeat

[Read more →]