Pea and Bulgur Salad
This healthy and easy to prepare salad highlights the sweet flavor of edible pod Sugar Sprint peas.
Heat 2 tbsp olive oil in a pan over medium heat and sauté 1 chopped onion until softened. Add 1 cup peeled and diced cucumber. Season with 1 tsp fresh chopped mint and grated orange zest to taste. Stir in 1 cup medium grain bulgur and 2 cups vegetable stock. Cover and bring to a boil, then reduce heat and simmer until bulgur is tender, about 10 minutes. Remove from heat, fluff with a fork and stir in 1 cup Sugar Sprint peas, 1/2 cup toasted pine nuts and 1/4 cup scallions.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook