Grilled English Peas



Remember when everyone was going nuts for edamame in the late 90s? I mean, it was for a good reason! Such a tasty, healthy way to start a meal. Well these grilled English peas are another take on that satisfying, salty, POP. Beautiful to look at, simple to prepare, and open to the world of topping possibilities!

3 to 4 pints English peas in the pod, fresh from the farm

1/3 cup fruity olive oil

Flaky sea salt, to taste

½ cup torn fresh mint or tarragon

Other toppings suggestions: dehydrated cheese powder, togarashi spice mix, parmesan cheese, orange zest

Wash and dry the peas, and rub them down with olive oil, salt, and pepper. Place the pea pods directly on a hot grill. Grill the pods, pushing them around a bit and flipping them over, until they are slightly blistered on both sides. Remove the peas from grill, then shower them with fresh herbs and additional salt and pepper as needed. Serve the peas with plenty of napkins and be sure to put out a bowl for discarded pods. Enjoy!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.