Peas and potatoes – a combo you never knew you needed in your life. Tonight, the sweet snap pea is making appearances both charred + fresh, alongside lots of other greenness, like green beans, fava beans, English peas and green garbanzos. And then you’ve got some young fingerling potatoes, also sweet and snappy, dressed with confit shallots and lots of olive oil. We just went three whole sentences without talking about the mint-ricotta, which honestly is a feat because it’s so fluffy and yummy and creamy. Enjoy every bite! 🙂
Total prep time: 1 minute
What’s in your bag:
- A big bowl of legumes, field greens and potatoes
- Ricotta
What you’ll need from home:
- A mixing bowl
- S+P
How to prep:
- Toss everything in a mixing bowl.
- Mix in the whipped ricotta so it semi-coats all the veggies.
- Give it a season with s+p, and dig in!
That’s it! Dinner solved, dinner served. #weareWECO
