in a very hot skillet with some olive oil, salt, and pepper

When I zoomed out of the house, headed to the market, on Saturday the sky looked like this. 

Which meant I put the petal to the metal and proceeded to race the rain downtown.   It ended in a tie.  Big fat drops hitting the sidewalk when I jumped out of the car.   Which meant the camera stayed in the car.  But I did not.  I had plans.  Plans that included produce.

Red leaf lettuce for salads.  Radishes for roasting.

Cauliflower and kale for a new spin on lunch this week.

Sugar snap peas because I had never bought them before.

Chioggia and golden beets for roasting.

Two bunches of chard because last week I only bought one and I forgot how much it wilts down.

A dozen eggs because they were arranged so nicely in the carton.

And of course peonies.  Because life is short. 

I am going to give you the details as the week progresses on everything I make.  So far, I have sauteed the sugar snap peas in a very hot skillet with some olive oil, salt, and pepper.  Divine.    It is one of life's mysteries that I have never made them before. 

Comments

[Joan]

one of my favorite things to do with my grandmother was to sit on the front porch and shell peas with her. I think I ate as many as I shelled, so sweet when raw, can't stand them cooked. She'd sing her hymns while she shelled those peas into a enameled colander in her lap. Sweet peas, sweet memories.

[Sharon Walworth]

Your "recipe" for roasting veggies is not a staple part of my culinary bag o' tricks............so do continue to share!!!

[Vicki in Michigan]

Sugar snap peas are excellent (pod and all) eaten raw. I never have any left over to cook with.... :-)

I don't eat the end with the little cap (where the pea pod came off the plant), but the rest? Yum.........

[Janet]

I want to hear about the roasted radishes--I've never thought about roasting them

[Caroline Berk]

Culinary education week! Yea!!