This week, we have two pea shoot recipes for you to try. One is cooked and one raw, but both use multiple Fresh City Box ingredients, so enjoy! SOBA WITH PEA SHOOTS, MUHROOMS, AND LEEKS Adapted from: Ingredients:
  • 4 small leeks, white and pale green parts only, halved lengthwise, sliced  thin crosswise, washed thoroughly, and patted dry (about 1 1/2 cups)
  • 3 tablespoons vegetable oil
  • 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
  • 4 scallions, sliced thin
  • 2 tablespoons soy sauce, or to taste
  • 2 teaspoons rice vinegar, or to taste
  • an 8- or 9-ounce package soba (buckwheat noodles)
  • 1/2 pound pea shoots, washed well and spun dry
  1. In a large skillet cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute.
  2. In a kettle of salted boiling water cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well.
  3. In a bowl toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature.
CHICKPEA, AVOCADO, AND PEA SHOOT SALAD Adapted from: Ingredients Salad:
  • 1/2  small red onion, minced
  • 2  large carrot, finely chopped
  • 1  (15-ounce) can chickpeas, rinsed and drained
  • 1/2  cup cherry tomatoes,  halved
  • 2  avocados, peeled, pitted and diced
  • 1  cup pea shoots
  • Optional: 2  to 3 radishes, thinly sliced
  • 1  tablespoon extra-virgin olive oil
  • 1  tablespoon balsamic vinegar
  • 2  tablespoons freshly squeezed orange juice
  • 1  teaspoon finely grated orange rind
  • 1  tablespoon lime juice
  • 1  tablespoon chopped dill
  • 1/4  teaspoon coarse salt
  1. To prepare salad, place onion, carrot, radishes (if using) and chickpeas in a large bowl. Bring a pot of water to a boil and pour over vegetables. Let stand 2 to 3 minutes. Drain well and set aside.
  2. To prepare dressing, whisk together all ingredients in a small skillet over medium heat. Simmer until thoroughly heated.
  3. Add tomatoes, avocados and pea shoots to chickpea mixture and drizzle dressing over top. Toss to coat; serve warm.