Photo by Eva Kolenko

Spring Peas with Bonito and Green Garlic

2½ pounds English peas, shelled with pods reserved

6 medium Thai basil leaves, chopped

4 stalks of cilantro, leaf and stems chopped

50 mg THC concentrate or wax

1 tablespoon sherry vinegar

1 tablespoon orange juice

4 tablespoons CBD olive oil

Salt and pepper to taste

Zest of 1 lemon

¼ bunch green garlic, finely chopped

5 mint leaves, torn

5 Thai basil leaves, torn

1 cup pea tendrils

¼ cup bonito flakes

½ teaspoon flaky salt


Blanch 3 cups pea pods in boiling salted water for 20 seconds. Drain and submerge into ice water. Once cooled, drain and blend in a food processor with the 2 cups cold water until broken down but not fully pureed. Transfer to a bowl and combine with chopped basil, cilantro and THC concentrate or wax, stirring until dissolved or emulsified. Pour into a cheesecloth-lined strainer set over a bowl and let sit 8 hours or overnight refrigerated.

Squeeze the cheesecloth gently to release liquid into the bowl; discard pods and herbs.

To make the vinaigrette: Add the vinegar and orange juice to the pea water. Slowly whisk in CBD olive oil to emulsify. Season with salt and pepper; set aside.

Blanch the peas in salted water until cooked but still bright green, about 5 minutes. Drain and transfer to ice water to cool; drain.

Toss the cooked peas with the lemon zest, green garlic, mint, basil, pea tendrils and dress with ½ cup pea vinaigrette. Garnish with the bonito flakes and flaky salt. Makes 4 servings, each about 12 mg THC.

Recipe courtesy of Chef Luke Reyes