Your In-Season Help guide to Cooking (and Eating) Spring Peas

 

In-Season Eating with Chef Steven Satterfield | Cooking Light

Video taken from the channel: Cooking Light


 

Meal Prep For The Week: Spring Seasonal & Vegan | Vegetarian! Mind Over Munch

Video taken from the channel: Mind Over Munch


 

Spring Season Foods How to Eat Seasonally in Spring

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Eating Seasonally: Spring

Video taken from the channel: girl in calico


 

Eating Seasonally: Winter

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Gordon Ramsay’s Ultimate Budget Food Guide | Ultimate Cookery Course

Video taken from the channel: Gordon Ramsay


 

Gordon Ramsay’s Ultimate Guide To Quick & Easy Dinners | Ultimate Cookery Course

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Eating in Season -English Peas and Turnips

Video taken from the channel: Crazy Dazes


 

In-Season Eating with Chef Steven Satterfield | Cooking Light

Video taken from the channel: Cooking Light


 

Meal Prep For The Week: Spring Seasonal & Vegan | Vegetarian! Mind Over Munch

Video taken from the channel: Mind Over Munch


 

Eating Seasonally: Winter

Video taken from the channel: girl in calico


 

Gordon Ramsay’s Ultimate Guide To Quick & Easy Dinners | Ultimate Cookery Course

Video taken from the channel: Gordon Ramsay


 

Gordon Ramsay’s Ultimate Budget Food Guide | Ultimate Cookery Course

Video taken from the channel: Gordon Ramsay


 

Start UK A Guide for Seasonal Food (short film)

Video taken from the channel: startuk2010


This method is best for shelled peas. Bring 1/2 cup of water to a boil, then add 16 ounces of peas. Reduce heat, cover and let your peas simmer until just tender, roughly 1–2 minutes. Then shock in ice water, drain the water completely and enjoy. METHOD #2: Steam Pour about an inch of water into a.

SEASON: Spring through fall. CHOOSING: Green peas for shelling should have green, glossy pods that feel firm and full. Snow pea pods should be flat with almost no visible lumps of peas inside. And edible-podded sugar snap peas should be crisp and plump. Rinse snow peas and snap peas before eating them (raw or cooked).

Trim pods by cutting the tips off the pod ends. The peas are sweeter when cooked. Shell fresh green peas right before cooking. Snap off pod ends and pull off the thread that lines the seam. Remove the seeds from unhinged pods.

Spring Peas are a big part of the mezze menu at Ema. Try the signature Avocado & Sweet Pea Spread at Ema. Ema also debuted an English Pea Soup this season.

Make a reservation at Ema. RPM Italian’s Spring Vegetable Risotto made with Acquerello aged carnaroli rice from Italy, earthy maitake mushrooms, spring peas and roasted on-the-vine tomatoes. Think of fresh peas as a garnish and add them to risotto, a chicken pot pie or the top of a salad. Fry pea greens in a hot wok with sesame oil and a dash of soy sauce until crisp around the edges.

Wrap pea greens around a piece of fish and set on lemon wedges to steam. The pea greens will impart a delicate pea flavor. The French name for snow peas is mange-tout, which translates as “eat it all”—quite true, since not a bit of them goes to waste; they’re tender enough to eat as-is, including the sweet pod (just pull off the stringy tips/ends first).

These are available year-round but peak in the spring and fall. Toss them into salads, or stir-fry them. And repeat we did.

I remember gradually building whole mountains of emptied pea pods in late spring and early summer, seduced by the delicate green sweetness and tender crunch of fresh English peas. Use your crock pot all year with this healthy slow-cooker chicken soup recipe with fresh spring ingredients. Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright. FOOD WRITING + MEMOIR, SPRING Sarah Blackburn April 6, 2020 what’s in season, peas, Spring, spring 2020, Spring 2020, sweet peas, grow your own, EW4 Comment Facebook 0 Twitter LinkedIn 0 Reddit Pinterest 0 0 Likes. Whether you toss them in a salad, mix them into a gorgeous pasta or turn them into a comforting bowl of soup, nothing embodies the sweet, light freshness of spring like the simple pea.

Make the most of this tender green vegetable by adding these lively dishes to your menu. 1 of 20 Spring Pea and Rice Salad.

List of related literature:

Bring to a boil again, add almost any vegetables cut into large pieces (potatoes, turnips, onions, snap beans, butter beans, okra, sweet and hot peppers, and sweet com are all traditional), and season with more salt if required, black pepper, and rosemary.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

When fresh peas are in season, I use them,

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

While I am partial to fresh peas in peak season, when unavailable, quality frozen peas are fine.

“SOUL: A Chef's Culinary Evolution in 150 Recipes” by Richards, Todd
from SOUL: A Chef’s Culinary Evolution in 150 Recipes
by Richards, Todd
Oxmoor House, Incorporated, 2018

To Cook To cook fresh peas, in a saucepan, heat 1 inch of water and 1 teaspoon salt to boiling over high heat; add peas and heat to boiling.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

INGREDIENT TIP This sounds crazy, but I prefer the texture of frozen peas to fresh peas, so I stock and use them year-round.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

SPECIAL POINT Good-quality dried pulses such as split peas, haricot beans and lentils, of the current season, do not require soaking.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

• Frozen Baby Peas: There is nothing like tiny fresh peas when I can get them from the farm next door in May and June.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

• Add the snow peas, cook briefly, and season.

“Classical Cooking The Modern Way: Methods and Techniques” by Philip Pauli
from Classical Cooking The Modern Way: Methods and Techniques
by Philip Pauli
Wiley, 1999

Peas and broad beans are cool season crops while beans are warm season crops, intolerant of frost.

“Handbook of Food Science, Technology, and Engineering 4 Volume Set” by Y. H. Hui, Frank Sherkat
from Handbook of Food Science, Technology, and Engineering 4 Volume Set
by Y. H. Hui, Frank Sherkat
CRC Press, 2005

During the last 30 minutes, toss in some peas or a few handfuls of fresh baby spinach, season with the salt, cover, and cook until tender.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • What I like doing when prepping something is cook a few portions of rice when I would just cook 1 normally. It’s the exact same effort. And I don’t prep everything, just my rice, chicken breast (if I want some) and always have to have some homemade tomato sauce.
    But that wasn’t what I anted to write about. I think it’s best when you cook you rice just plain. And prep your chicken in the oven with just some olive oil and salt. That way I can take those two things, put them together ANY way I like! Put some veggies in it just some spring onions and use any kind of spices and don’t have to eat the exact same thing every day! Most days I just put some freshly chopped herbs into my rice and the meat can be spiced up ANY way you like! You don’t have to prepare a curry chicken and have that all week (even thigh that wouldn’t be bad at all!). One day it can then be Mexican, next day it’s Chinese, then comes the Curry flavoured one and an Italian and so on… it’s great! And you NEVER have to have something twice, you won’t even realise it was cooked all the same way. So, I’d recommend, not putting any spices on your chicken/rice while prepping it, but do it only when you actually cook/warm up the meal!
    Hope I helped someone who’s tried of eating the same meals all week long ☺

  • gosh I want more mason jars XD I don’t know why they are so hard to find where I live… I bought 6 when I visited NY, my husband seriously doubted what I’d use them for (and to be honest, at the time I mostly just loved what they look like) but I totally swear by them:) I need to do a big haul and find somewhere that sells them at a reasonable price <3

    I found places that sell them online, but shipping costs are more than the jars cost XD and it’s an obscene amount so… no luck yet.

  • Why are you so hysterical that he used saffron, he didn’t use that much.. my question is why he used metal utensils o his nonstick pan

  • “Cooking on a budget”

    uses large crystal sea salt

    NaCl is NaCl. If you’re on a budget, don’t waste it on expensive salt just because it looks better, because after cooking the lamb, the crystal size it was seasoned with made no difference.

  • I would say that he isn’t stingy with fat. I’m sure it tastes good. But the whole video is a very nervous show. Makes me crazy with all those fast takes and really stressful background music ��

  • Ummm so as a uni student i’ve got fuck all money to waste on food…how the fuck am i gonna get a fucking lamb steak honestly i’m just gonna stick with instant ramen and season it with my imagination. Another thing why doesnt he let the salt penetrate the fucking thing i feel uncomfortable without an answer

  • Ultimate budget food = lamb steak / really good bread / anchovies / Dijon mustard / extra virgin olive oil??? Oh and don’t forget SAFRON, you know that classic budget ingredient?

  • Every one is talking about the saffron but think about me, in my country it’s hard to hind 69% of these like we don’t really even have cheese, for us cheese is cheese no cedar gouda or Parmesan

  • Hi, I just found your channel, you make nice and super comfy-cozy videos with much thought put into it! It has a bit of a “Pick Up Limes + simply_kenna” feel to me, do you know those? Especially the first one is an amazing channel. As for recipes: I see some very nice ideas here! �� Keep it up!

  • Guys, I think this video series is some serious troll.
    “ULTIMATE GUIDE TO QUICK AND EASY DINNER! *FLAMBE*”
    “SIMPLE INGREDIENTS YOU HAVE IN YOUR CUPBOARD, *CREME FRAICHE*”

  • I just discovered your channel (which is exactly what I needed to handle my life in Paris yes, I’m French, and I am used to live in the mountains, not in any city… So Paris is a dream and a nightmare at the same time!), I absolutely love your content, and what you eat seems delicious…
    I just would like to point out that avocados come from far away countries (mostly latinoamerican countries) and need to be avoided just as much as off season fruits and vegetables. I personally eat them quite rarely, even if I love how they taste and look! However, I’m thrilled to see how healthy your plates are 😉

  • I love watching him cook. Something about watching another lefty cook makes me happy. We have the same birthday and are both left-handed, so I’m basically a chef too ��

  • I am laying in bed sick �� and you popped up. I so needed this. Thank you…what a ray of sunshine you are. ☀ P.S I made my husband Randy watch it with me. ��

  • what kind of bread did you use? I know whole wheat, whole grain breads are much better than white, but for some reason the bread you showed didnt look as dark in color, and im thinking maybe its another type of bread?

  • Ummm so as a uni student i’ve got fuck all money to waste on food…how the fuck am i gonna get a fucking lamb steak honestly i’m just gonna stick with instant ramen and season it with my imagination. Another thing why doesnt he let the salt penetrate the fucking thing i feel uncomfortable without an answer

  • Lots of funny comments, very interesting recipes but the point many people miss is that a recipe is just a guide, make it your own and add your own flavors. I know I dont have saffron or risotto laying around as left overs, but some garlic powder and some left over boiled rice will do…..lol

  • I would say that he isn’t stingy with fat. I’m sure it tastes good. But the whole video is a very nervous show. Makes me crazy with all those fast takes and really stressful background music ��

  • “use some milk”… looked more liked heavy cream to me.
    You present always like an amazing chef The producers and directors help though, don’t they?

  • For him, budget means relatively cheaper proteins as far as I understood. Cheap cut, mackerel, etc… Anyway, I watch him for the techniques. Feel free to replace or remove any of the ingredients from his recipes. Somehow the result is always superb.

  • Lots of funny comments, very interesting recipes but the point many people miss is that a recipe is just a guide, make it your own and add your own flavors. I know I dont have saffron or risotto laying around as left overs, but some garlic powder and some left over boiled rice will do…..lol

  • Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up

    FUCK

  • Creamy Chicken Mushroom Pasta
    https://youtu.be/rMUzhDTPK1k
    Guyz need your support please like and share the vedio and subscribe my channel for more vedios.

  • i really wanna know who edits Gordon Ramsay’s videos… they look like their straight out of a Bourne film. not the best way to shoot a video about cooking food. IMO

  • Green garlic! Must investigate. Oh never had fava beans. In fact I have only one reference for them and it’s likely you know what that is. Oh yum, sweet potato and broccoli. On toast! What a clever idea. I’d like a base of lowfat cottage cheese, just a thin layer, then veggies. Yummy! Hm, fingerling potatoes. Was just being told to take in more potassium to help fend off leg cramps and I can’t eat bananas. Oh those wee jars for the muffins are adorable! Well that was a lovely array of yumminess, Alyssia, thank you.:)

  • I love your beautiful videos so much! Great vegan and saisonal recepts! Can you make a night time routine video? You have great morning routine videos, but I don’t found a night time routine video. Lots of greetings!

  • Man will not live by bread alone but by every Word that comes from the mouth of God Matthew 4:4

    We must be willing to turn from sin to receive Jesus forgiveness, and to know and live out his teachings. He who does the will of God abides for eternity 1 John 2:17 ��❤️NKJV

  • I need to know what he takes for all that damn energy I don’t think he’s ever not moving or bouncing even when he’s talking lol love it I need that

  • Finally strawberry time��the smell if it in the kitchen when you just brought them home is like heaven ☀️��
    P.s. (I’ve already asked on Instagram direct but I’ll do it here again) what machine and paper do you use for your black labeling stickers? I love the font of it ��

  • It’s stressful trying to see your captions… small font, too quick, and back lighting ��. Still love your artful camera work and presentations.. don’t want to miss anything

  • forget freezers!we used to eat seasonal foods before fridges and foods in season are always tastier and have more vits and minerals!

  • what kind of bread did you use? I know whole wheat, whole grain breads are much better than white, but for some reason the bread you showed didnt look as dark in color, and im thinking maybe its another type of bread?

  • As much as I love his food he really doesn’t have a proper insight to what British ppl have at home. The herbs and spices he uses aren’t found in normal house holds. Typical things you’ll find, garlic, ginger, parsley and basil if ur lucky..

  • Kinda looked weird to see you in that blue “unprofessional” shirt to begin with, but i quickly abolished the thought as those recipes are simply sublime!
    Edit: For beginners it would be really helpful to have timestampsto to when to introduce new ingredients.
    I know thats beginner stuff but it would help get more people into cooking <3
    RE. Edit: Gosh i love it when u say “Beautiful” about a dish just makes me pay more attention to it.
    Please keep on givin us those tremendous food ideas<3

  • Did he actually just pronounce the ‘G’ in taGliatelli??? A world-renown and supposedly a well-traveled chef who is supposed to be familiar with global ingredients, let alone pronouncing their actual names. It’s not hard.

  • Earlier tonight when I was caught cheating by my gf I said Gordon told me I had to be adventurous with my sausage. She was not amused.

  • Kinda reminded me of me scavanging left overs to make cheap food-It is more..University student style but

    It was a Sunday afternoon, I was starving and markets were closed-I only had some butter, olive oil, potatoes, one egg and chorizos (Turkish Chorizos). So…I smashed the potatoes after cooking them mixed in an egg, added black pepper, salt, and some thyme then cooked chorizos on a pain..cut them in to small cubes mixed them in the mixture, and placed it like a pancake on the same pan that I used to cook chorizos so it browned and took in the spicy chorizo fat. For something cheap and was made from left overs, it was quite tasty, for student standards xP

  • someone needs to tell the bloody cameraman to zoom out by a percentage of 1000%. We do not need a microscopic view of the ingredients and cooking XD.

  • I made all of these dishes and just skipped the ingredients I don’t have…I’ve had garlic, pasta and salt for the last four nights.

  • Did he actually just pronounce the ‘G’ in taGliatelli??? A world-renown and supposedly a well-traveled chef who is supposed to be familiar with global ingredients, let alone pronouncing their actual names. It’s not hard.

  • oh avocadoes…so bad for the environment (they are mostly produced in warm countries, in non-sustainable farms, and send to rich countries by airplaine). just dropping this info and let people think. also search for quinoa and how it’s ruining agriculture in south america.

  • Those fritters look awesome. I’ve already done the fennel sausage tagliatelle. That was the most tasty pasta I have ever made. You’re the boss Gordon. Thanks for sharing.

  • I absolutely enjoy every second of your show when it’s clean. You’re (in my opinion) much more powerful and attractive (3-star, shall we say) when clean��

  • So grateful to have found you. Literally eating vegan mac n cheese as I’m watching this����. Your aesthetic is profoundly refreshing and gorgeous. Beautiful work����������������

  • Fun fact! The carbon footprint of fresh vegetables being shipped out of season is actually greater than the carbon footprint left by a plastic bag for food frozen in season.

  • I just discovered your channel (which is exactly what I needed to handle my life in Paris yes, I’m French, and I am used to live in the mountains, not in any city… So Paris is a dream and a nightmare at the same time!), I absolutely love your content, and what you eat seems delicious…
    I just would like to point out that avocados come from far away countries (mostly latinoamerican countries) and need to be avoided just as much as off season fruits and vegetables. I personally eat them quite rarely, even if I love how they taste and look! However, I’m thrilled to see how healthy your plates are 😉

  • It’s stressful trying to see your captions… small font, too quick, and back lighting ��. Still love your artful camera work and presentations.. don’t want to miss anything

  • Fun fact! The carbon footprint of fresh vegetables being shipped out of season is actually greater than the carbon footprint left by a plastic bag for food frozen in season.

  • Why are you so hysterical that he used saffron, he didn’t use that much.. my question is why he used metal utensils o his nonstick pan

  • Im from switzerland and wo have a few things in winter id like to add: topinambour, red beets and black salsify. Also turnips are great. These really add a lot of variety. For fruits, generally apples and pears are able to get locally all year round, because they can be stored under right condition for so long. For more variety you can add frozen berries that dont come from fat away

  • Thank you for sharing this. I’m trying to be more mindful with what I put in my body and how I affect the earth with my everyday habits. I wrote out your vegan cheese sauce recipe in my recipe notebook and I’m excited to make it.

  • This was such an inspiring video. I never though that not eating produce thats out of season is bad for the environment. Love this and all your videos!!

  • someone needs to tell the bloody cameraman to zoom out by a percentage of 1000%. We do not need a microscopic view of the ingredients and cooking XD.

  • I get so excited when I see you uploaded. Your videos always leave me feeling inspired and I can tell you put a lot of thought and work into them! ✨��

  • So you do this at once for whole week, is that so? I have always imagined that if you prepare food it goes bad within few days or at least loose the taste and texture. I am always afraid to do more food that I could eat at once because I have the fear of its getting spoiled. I am just so curious that can you actually make food and put it in your fridge for a week and it doesn’t go bad? Or how you store it if not in the fridge? Do you fully cook it or just mix the ingredients and do the preparation later on?

  • You shot all this from a t6i? You are truly incredible. I just love your stuff.

    Keep up the incredible work. You are so inspiring in so many ways.

  • I personally think this is your best cooking video because it’s vegetarian and uses a plethora of fresh vegetables, just makes me happy to see all those colors and different flavors.

  • The lamb I was gonna wave off but saffron what the fuck Gordon. Bro you need the dole challenge where you get a social benefit and have to make actual cheap meals for a week

  • Hey so I just took a 10 hour flight from Seattle to Germany and realized that I ate an entire Pringle container and half a Gummi bear bag so could you do a easy plane snack video? Thanks.

  • Green garlic! Must investigate. Oh never had fava beans. In fact I have only one reference for them and it’s likely you know what that is. Oh yum, sweet potato and broccoli. On toast! What a clever idea. I’d like a base of lowfat cottage cheese, just a thin layer, then veggies. Yummy! Hm, fingerling potatoes. Was just being told to take in more potassium to help fend off leg cramps and I can’t eat bananas. Oh those wee jars for the muffins are adorable! Well that was a lovely array of yumminess, Alyssia, thank you.:)

  • As much as I love his food he really doesn’t have a proper insight to what British ppl have at home. The herbs and spices he uses aren’t found in normal house holds. Typical things you’ll find, garlic, ginger, parsley and basil if ur lucky..

  • Foods to eat Winter
    1.Carrots
    2.Mushroom
    Pitatoes
    Onions
    Garlic
    Citrus
    Avocado
    Dark leafy greens
    Beans and legumes
    Oats ans buckweat.noodles
    Nuts and seets
    Popcorn
    Nutrional yeats

  • I need to know what he takes for all that damn energy I don’t think he’s ever not moving or bouncing even when he’s talking lol love it I need that

  • Kinda looked weird to see you in that blue “unprofessional” shirt to begin with, but i quickly abolished the thought as those recipes are simply sublime!
    Edit: For beginners it would be really helpful to have timestampsto to when to introduce new ingredients.
    I know thats beginner stuff but it would help get more people into cooking <3
    RE. Edit: Gosh i love it when u say “Beautiful” about a dish just makes me pay more attention to it.
    Please keep on givin us those tremendous food ideas<3

  • So TASTY! And I’m talking not only about food but also presentations, editing, and general atmosphere!
    Thank you for the recipe of Mac-and-Cheese, I’ve been looking for one!

  • Eating fresh peas in the garden is one of the joys of life. Will you replant the turnip patch this year? If yes, with what and when?

  • I would leave the dressing ingredients out of both salads until the morning you’re actually eating them. Mixing them during prep time will result in soggy and mushy product:/

  • These meals preps are amazing and look so delicious! Can you do another grocery store haul? I don’t know that you’ve had a recent one but I would love to see another one as your meal preps change from season to season.

  • With the smoothie bags, do you notice that the banana and avocado turn brown since there is no acid? I’ve never thought of freezing the veggies with the fruit. How convenient!

    Those roasted veggies and potatoes look delicious. I cannot wait to try them and the chocolate blender muffins.

  • I’m new to this channel and Im loving it. I would like to share a trick with Lemons & Limes! Buy a big bag of them! Bring them home and slice them into wedges. Then place them on a cookie sheet and freeze for about 1 hour. Then toss them into large baggie and viola! anytime you want lemons and limes there right there at your fingertips!

  • I just checked my phone and was sooooo happy to see a video from you! Everything looked sooooooo delicious!!! I can’t wait to try out these recipes! I also love when you put in a scripture!!! We are always greatful for the food God provides!!! And I want to say, you tug at my heart! Keep being you! God is proud of you! ❤️

  • Great ideas; thanks for posting! I love spring the most when it comes to what’s in season food-wise, but otherwise I’d have to vote for fall.:) What about you?

  • I like raw peas. I like them steamed, too, but it is such a pleasure to pick and eat fresh and I am looking forward to some this fall. there is nothing like Season Fresh food!

  • I wish you talked more like your normal self in these videos. Like your vlogs more. I like watching your videos but this seems very animated ( specifically hand gestures) and for some reason you sound more nasal than in your vlogs:(

  • Just replace the Lamb with chicken or whatever cheap steak is on sale for less than 2 bucks a pound, Replace saffron with potato chips, replace Dijon with mustard packets you have left over, replace anchovies with ketchup packets you have left over, and or mayonaise. Poor a nice glass of the freshest can of Old Milwaukee. And BAM! A good budget meal!

  • I’ve never had fresh english peas, only canned. I do not like the taste of canned peas. They are not sweet. Is it because they are canned or the type of english pea? Sugar snaps & snow peas I love.

  • Here ya go Wanda it’s a close relative of the Turnip! Easier than true Broccoli to grow. Eat the small heads and it grows more. Also eat the leaves, just like you would with Turnips. Broccoli Raab (Rabe) SPRING RAPINI (HEIRLOOM / ORGANIC) Brocoletti Veg

  • I bet the greens and roots together with some stock makes amazing soup. I don’t have a source for turnips that’s all that great here right now, so I probably will have to wait until I can grow my own to make soup with, but I am excited to try it! I love greens and roots in soup already, and it is so satisfying using a whole vegetable!

  • “use some milk”… looked more liked heavy cream to me.
    You present always like an amazing chef The producers and directors help though, don’t they?

  • Is there any reason you do all of your meal prep in jars? Do you just find this easier? Just wondering if there’s any other reason you use them over other food storage options:)

  • Oh my goodness gracious! I absolutely adore you and everything you do! Thank you for sharing with us who are interested in learning more about living a natural lifestyle and making those changes. You have truly changed the way I look at our world, and I am changing every day in ways of what I eat, put on my skin, garments I weareverything! I’ve been getting most of the fruits and veggies you showed here at my local farmer’s market! I also looooove Frank’s RedHot Sauce!!! I had never tried it until about a year and a half ago when I saw it in my boyfriend’s familys’ fridge. I made spicy cauliflower with it as well! Sooooo good! I’ll definitely have to try it on pizza now!!! Thank you for all of the amazing, yummy and healthy ideas!!! You go girl!

  • Awesome! I am eating turnip greens now also. My Sugar Snap Peas and English Peas are beginning to bloom. I used Danny’s method for the Peas. ����

  • I’m new to this channel and Im loving it. I would like to share a trick with Lemons & Limes! Buy a big bag of them! Bring them home and slice them into wedges. Then place them on a cookie sheet and freeze for about 1 hour. Then toss them into large baggie and viola! anytime you want lemons and limes there right there at your fingertips!

  • Your meal preps are by far my favorite videos! I think you should do a my favorites video or post on your site so we can see the tools you use like jars, containers, mason jar funnel. I am trying to find the link to your mandoline slicer but I am unsure of which video I seen it in last! Think this would be a neat video!
    *Edit: Just seen you have one from a few years back this may help! but a new one would be cool too!:)

  • i really wanna know who edits Gordon Ramsay’s videos… they look like their straight out of a Bourne film. not the best way to shoot a video about cooking food. IMO

  • I made all of these dishes and just skipped the ingredients I don’t have…I’ve had garlic, pasta and salt for the last four nights.

  • The lamb I was gonna wave off but saffron what the fuck Gordon. Bro you need the dole challenge where you get a social benefit and have to make actual cheap meals for a week

  • What I like doing when prepping something is cook a few portions of rice when I would just cook 1 normally. It’s the exact same effort. And I don’t prep everything, just my rice, chicken breast (if I want some) and always have to have some homemade tomato sauce.
    But that wasn’t what I anted to write about. I think it’s best when you cook you rice just plain. And prep your chicken in the oven with just some olive oil and salt. That way I can take those two things, put them together ANY way I like! Put some veggies in it just some spring onions and use any kind of spices and don’t have to eat the exact same thing every day! Most days I just put some freshly chopped herbs into my rice and the meat can be spiced up ANY way you like! You don’t have to prepare a curry chicken and have that all week (even thigh that wouldn’t be bad at all!). One day it can then be Mexican, next day it’s Chinese, then comes the Curry flavoured one and an Italian and so on… it’s great! And you NEVER have to have something twice, you won’t even realise it was cooked all the same way. So, I’d recommend, not putting any spices on your chicken/rice while prepping it, but do it only when you actually cook/warm up the meal!
    Hope I helped someone who’s tried of eating the same meals all week long ☺

  • So you do this at once for whole week, is that so? I have always imagined that if you prepare food it goes bad within few days or at least loose the taste and texture. I am always afraid to do more food that I could eat at once because I have the fear of its getting spoiled. I am just so curious that can you actually make food and put it in your fridge for a week and it doesn’t go bad? Or how you store it if not in the fridge? Do you fully cook it or just mix the ingredients and do the preparation later on?

  • Those fritters look awesome. I’ve already done the fennel sausage tagliatelle. That was the most tasty pasta I have ever made. You’re the boss Gordon. Thanks for sharing.

  • Lmao the ad before this video was from SimplyCook where they send you everything you need for a recipe in a box and little plastic containers, guaranteed with chemicals.��

  • For a minute there, i thought i could smell the bread in your video. But then i realized it’s just the bananas sitting in front of me

  • I absolutely love the music in this mealprep video! Love your channel too! It has inspired me to be healthier in a non irritable way.

  • Your meal preps are by far my favorite videos! I think you should do a my favorites video or post on your site so we can see the tools you use like jars, containers, mason jar funnel. I am trying to find the link to your mandoline slicer but I am unsure of which video I seen it in last! Think this would be a neat video!
    *Edit: Just seen you have one from a few years back this may help! but a new one would be cool too!:)

  • I really like you Meal Prep Ideas! Your recipes are great! Can you please make a Summer Version with a lot of lovely fruit and veggies? Or maybe a version with food you can easily take to work! Would be great!:)

  • Here’s another ultimate budget food recipe, ingredients 1: cheap rice, ingredients 2. salt, 1st cooked ur rice, season it beautifully with salt, serve it with tears in ur eyes.

  • I don’t like vegetables that much, yet I try to eat it everyday. Hardest think for me is to incorporate it into a dish to make it more tasty (les awful). Pity Gordon barely uses any..

  • Another great video, Nadia! I love when the Spring foods come out �� Asparagus and spinach are some of my favs! I’m not sure I’ve ever had sorrel… I’ll have to try it! Looking forward to your recipe for it:) Ohhh… a Rhubarb drink, I’ve never heard of that! Thanks for sharing! Happy Saturday!

  • Kinda reminded me of me scavanging left overs to make cheap food-It is more..University student style but

    It was a Sunday afternoon, I was starving and markets were closed-I only had some butter, olive oil, potatoes, one egg and chorizos (Turkish Chorizos). So…I smashed the potatoes after cooking them mixed in an egg, added black pepper, salt, and some thyme then cooked chorizos on a pain..cut them in to small cubes mixed them in the mixture, and placed it like a pancake on the same pan that I used to cook chorizos so it browned and took in the spicy chorizo fat. For something cheap and was made from left overs, it was quite tasty, for student standards xP

  • Hi, I just found your channel, you make nice and super comfy-cozy videos with much thought put into it! It has a bit of a “Pick Up Limes + simply_kenna” feel to me, do you know those? Especially the first one is an amazing channel. As for recipes: I see some very nice ideas here! �� Keep it up!

  • Every one is talking about the saffron but think about me, in my country it’s hard to hind 69% of these like we don’t really even have cheese, for us cheese is cheese no cedar gouda or Parmesan

  • Great ideas; thanks for posting! I love spring the most when it comes to what’s in season food-wise, but otherwise I’d have to vote for fall.:) What about you?

  • I love Gordon, but this was off the mark. Even if most the ingredients are cheap, most people don’t spend their money on those ingredients. This is fine dining on a budget, still outside of most people’s budget.

  • clove of garlic “in” love how you love saying that little sphiel. saw it at your recent fish and chips things. batter fish, “in”
    if i had some more time I’d make some cooking videos too.:]

  • “Cooking on a budget”

    uses large crystal sea salt

    NaCl is NaCl. If you’re on a budget, don’t waste it on expensive salt just because it looks better, because after cooking the lamb, the crystal size it was seasoned with made no difference.

  • I love Ramsay. I just wish his recipes would actually state how long each item needs to be cooked for and provided some detail. His books for example, assume culinary knowledge and are absolute crap for the average home cook. Same with these videos.
    And I don’t know anyone who casually buys ciabatta or tarragon in Tesco, or even if mainstream supermarkets even bother to sell this stuff.

  • Just replace the Lamb with chicken or whatever cheap steak is on sale for less than 2 bucks a pound, Replace saffron with potato chips, replace Dijon with mustard packets you have left over, replace anchovies with ketchup packets you have left over, and or mayonaise. Poor a nice glass of the freshest can of Old Milwaukee. And BAM! A good budget meal!

  • clove of garlic “in” love how you love saying that little sphiel. saw it at your recent fish and chips things. batter fish, “in”
    if i had some more time I’d make some cooking videos too.:]

  • Well I don’t have tarragon floating but next time I shop I’ll think i need to buy this… now it’s randomly in my cupboard to use lol

  • Who on Food Stamps can afford Lamb Steaks, garlic cloves, anchovies, red wine vinegar, fresh parsley for one meal?
    Roasted Mackerel?!? White Wine Vinegar? Saffron? Prawns? Fresh Ginger? Oyster sauce? Left-over risotto? Fresh mozzarella balls?

    Here is a better idea: 2 cups plain unflavored yogurt, enough flour to make it a dough, spread it out, put pizza toppings on, bake. There is a two ingredient pizza dough.

    Or…. take pack of Hawaiian rolls, cut hole in tops of each, add tomato sauce, meatball, top with shredded cheese and toast. Pull apart meatball buns!

  • Here’s another ultimate budget food recipe, ingredients 1: cheap rice, ingredients 2. salt, 1st cooked ur rice, season it beautifully with salt, serve it with tears in ur eyes.

  • i love your videos, I’m watching you from last year spring and haven’t stop, I’m vegan and you were helpful, I love your videos ������
    you r awesome
    I like your 60 seconds videos btw
    hope u see this

    lots of love from Bulgaria (EU)

  • Earlier tonight when I was caught cheating by my gf I said Gordon told me I had to be adventurous with my sausage. She was not amused.

  • I DON’T KNOW THE VARIETY.. BUT IF SUGAR SNAP WAS AN OLDER CROSS.. THEY ARE GOOD POD AND ALL.. LIKE SNOW PEAS, IN A STIR FRY(COCONUT OIL LOL) OR.. JUST STEAMED WITH SOME BUTTER. TO DIE FOR. YOU MIGHT COULD “DE-STRING” THEM AND COOK THEM WHOLE. LOTS OF VITAMINS IN THE POD. BUT I’M GUESSING YOUR HENS,RABBITS, AND PIGS LIKE THEM, AND MAYBE THE GIRLS?
    I’M SOLD ON THE GREENS AND TURNIPS:)

  • Ultimate budget food = lamb steak / really good bread / anchovies / Dijon mustard / extra virgin olive oil??? Oh and don’t forget SAFRON, you know that classic budget ingredient?

  • Guys, I think this video series is some serious troll.
    “ULTIMATE GUIDE TO QUICK AND EASY DINNER! *FLAMBE*”
    “SIMPLE INGREDIENTS YOU HAVE IN YOUR CUPBOARD, *CREME FRAICHE*”

  • I thought he was going to show us how to dress up a package ramen….not make lamb and use saffron….lmao. I love him, but rich people are so disconnected from reality!!

  • Lmao the ad before this video was from SimplyCook where they send you everything you need for a recipe in a box and little plastic containers, guaranteed with chemicals.��

  • Man will not live by bread alone but by every Word that comes from the mouth of God Matthew 4:4

    We must be willing to turn from sin to receive Jesus forgiveness, and to know and live out his teachings. He who does the will of God abides for eternity 1 John 2:17 ��❤️NKJV

  • For him, budget means relatively cheaper proteins as far as I understood. Cheap cut, mackerel, etc… Anyway, I watch him for the techniques. Feel free to replace or remove any of the ingredients from his recipes. Somehow the result is always superb.

  • I thought he was going to show us how to dress up a package ramen….not make lamb and use saffron….lmao. I love him, but rich people are so disconnected from reality!!

  • Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up Close-up

    FUCK

  • oh avocadoes…so bad for the environment (they are mostly produced in warm countries, in non-sustainable farms, and send to rich countries by airplaine). just dropping this info and let people think. also search for quinoa and how it’s ruining agriculture in south america.

  • So TASTY! And I’m talking not only about food but also presentations, editing, and general atmosphere!
    Thank you for the recipe of Mac-and-Cheese, I’ve been looking for one!

  • I absolutely enjoy every second of your show when it’s clean. You’re (in my opinion) much more powerful and attractive (3-star, shall we say) when clean��

  • So grateful to have found you. Literally eating vegan mac n cheese as I’m watching this����. Your aesthetic is profoundly refreshing and gorgeous. Beautiful work����������������

  • just started watching your beautiful videos, love the guitar music and am going to try some of your healthy recipes!!! thank you for reminding us to enjoy the vegan lifestyle. Doesn’t look boring to me as I used to think it was, peace and much gratitude.

  • Foods to eat Winter
    1.Carrots
    2.Mushroom
    Pitatoes
    Onions
    Garlic
    Citrus
    Avocado
    Dark leafy greens
    Beans and legumes
    Oats ans buckweat.noodles
    Nuts and seets
    Popcorn
    Nutrional yeats

  • You’re the most aesthetically pleasing channel �� It literally gives me such good vibes. Please do post regularly, you’re really creative.♥️

  • For a minute there, i thought i could smell the bread in your video. But then i realized it’s just the bananas sitting in front of me

  • I wish I had the arrany of jars you do, love love love them. Hopefully one day I’ll be able to find ones in all them sizes in the uk and be able to afford them!

  • You’re the most aesthetically pleasing channel �� It literally gives me such good vibes. Please do post regularly, you’re really creative.♥️

  • Im from switzerland and wo have a few things in winter id like to add: topinambour, red beets and black salsify. Also turnips are great. These really add a lot of variety. For fruits, generally apples and pears are able to get locally all year round, because they can be stored under right condition for so long. For more variety you can add frozen berries that dont come from fat away

  • Thank you for sharing this. I’m trying to be more mindful with what I put in my body and how I affect the earth with my everyday habits. I wrote out your vegan cheese sauce recipe in my recipe notebook and I’m excited to make it.

  • This was such an inspiring video. I never though that not eating produce thats out of season is bad for the environment. Love this and all your videos!!

  • Who on Food Stamps can afford Lamb Steaks, garlic cloves, anchovies, red wine vinegar, fresh parsley for one meal?
    Roasted Mackerel?!? White Wine Vinegar? Saffron? Prawns? Fresh Ginger? Oyster sauce? Left-over risotto? Fresh mozzarella balls?

    Here is a better idea: 2 cups plain unflavored yogurt, enough flour to make it a dough, spread it out, put pizza toppings on, bake. There is a two ingredient pizza dough.

    Or…. take pack of Hawaiian rolls, cut hole in tops of each, add tomato sauce, meatball, top with shredded cheese and toast. Pull apart meatball buns!

  • I get so excited when I see you uploaded. Your videos always leave me feeling inspired and I can tell you put a lot of thought and work into them! ✨��

  • Well I don’t have tarragon floating but next time I shop I’ll think i need to buy this… now it’s randomly in my cupboard to use lol

  • I’ve seen a lot of American ‘dump and go’ crock pot cooking videos and feel my arteries clogging up just watching: highly processed bottles, packets and canned foods, butter, cream and sugar. I was a bit despairing of the American diet but these videos are lovely to watch and full of lovely fresh food

  • Hi, i recently discover your channel and love it! The stile and the yummy recipes, everything looks so good. Is it possible to have the recipe of your cream cheese? It seems very good and creamy. Tank you for sharing all of this. Lots of love!

  • just started watching your beautiful videos, love the guitar music and am going to try some of your healthy recipes!!! thank you for reminding us to enjoy the vegan lifestyle. Doesn’t look boring to me as I used to think it was, peace and much gratitude.

  • I wish I had the arrany of jars you do, love love love them. Hopefully one day I’ll be able to find ones in all them sizes in the uk and be able to afford them!

  • I love Ramsay. I just wish his recipes would actually state how long each item needs to be cooked for and provided some detail. His books for example, assume culinary knowledge and are absolute crap for the average home cook. Same with these videos.
    And I don’t know anyone who casually buys ciabatta or tarragon in Tesco, or even if mainstream supermarkets even bother to sell this stuff.

  • i love your videos, I’m watching you from last year spring and haven’t stop, I’m vegan and you were helpful, I love your videos ������
    you r awesome
    I like your 60 seconds videos btw
    hope u see this

    lots of love from Bulgaria (EU)

  • I absolutely love your channel and I have only watched 3 videos. Most of what you make/cook are things are already love to eat. I just need to eat more of it more of the time lol

  • With the smoothie bags, do you notice that the banana and avocado turn brown since there is no acid? I’ve never thought of freezing the veggies with the fruit. How convenient!

    Those roasted veggies and potatoes look delicious. I cannot wait to try them and the chocolate blender muffins.

  • Cook cashews in oil until nice and dark but not too dark and add it to the Pad Thai. It gives it a really meaty flavor. it’s really delicious!!!

  • Just a nice Thank you for making this video for us. I am asking friends on my channel to come view your videos.

  • I love watching him cook. Something about watching another lefty cook makes me happy. We have the same birthday and are both left-handed, so I’m basically a chef too ��

  • I would leave the dressing ingredients out of both salads until the morning you’re actually eating them. Mixing them during prep time will result in soggy and mushy product:/

  • Mind blowing to me how many people are saying leeks aren’t easy to get, I live in Australia and they’re in every single supermarket! I think I usually pay about $1 for one and they’re massive.

  • I personally think this is your best cooking video because it’s vegetarian and uses a plethora of fresh vegetables, just makes me happy to see all those colors and different flavors.

  • Glad to see your garden growing. Have not put any of my plants in yet Snowing right now and tonight is to be 33 and it’s very windy. Afraid to put anything out one day it’s 60/70 or in the 40 and wake up to frost. As Danny said very strange weather. (East tn)

  • Hey so I just took a 10 hour flight from Seattle to Germany and realized that I ate an entire Pringle container and half a Gummi bear bag so could you do a easy plane snack video? Thanks.

  • I watched to get ideas for dinner but then I realized I travel alot for work and don’t have a portable kitchen and 99% im to stuffed to cook after a 16 hour day at work

  • gosh I want more mason jars XD I don’t know why they are so hard to find where I live… I bought 6 when I visited NY, my husband seriously doubted what I’d use them for (and to be honest, at the time I mostly just loved what they look like) but I totally swear by them:) I need to do a big haul and find somewhere that sells them at a reasonable price <3

    I found places that sell them online, but shipping costs are more than the jars cost XD and it’s an obscene amount so… no luck yet.

  • You’re so inspirational! I can’t wait to try some of these recipes! I’ll admit I’m guilty of choosing the convenient food options available to us these days but you’ve inspired me to work towards eating seasonally. Thank you!

  • I don’t like vegetables that much, yet I try to eat it everyday. Hardest think for me is to incorporate it into a dish to make it more tasty (les awful). Pity Gordon barely uses any..

  • I really like you Meal Prep Ideas! Your recipes are great! Can you please make a Summer Version with a lot of lovely fruit and veggies? Or maybe a version with food you can easily take to work! Would be great!:)

  • I love Gordon, but this was off the mark. Even if most the ingredients are cheap, most people don’t spend their money on those ingredients. This is fine dining on a budget, still outside of most people’s budget.

  • Is there any reason you do all of your meal prep in jars? Do you just find this easier? Just wondering if there’s any other reason you use them over other food storage options:)

  • I absolutely love the music in this mealprep video! Love your channel too! It has inspired me to be healthier in a non irritable way.

  • These meals preps are amazing and look so delicious! Can you do another grocery store haul? I don’t know that you’ve had a recent one but I would love to see another one as your meal preps change from season to season.

  • I watched to get ideas for dinner but then I realized I travel alot for work and don’t have a portable kitchen and 99% im to stuffed to cook after a 16 hour day at work

  • I love fresh peas. That one is a nice looking one. I remember as a kid going out in the garden pulling up a turnip & eating it raw. I thought it was the greatest thing.

  • I absolutely love your channel and I have only watched 3 videos. Most of what you make/cook are things are already love to eat. I just need to eat more of it more of the time lol

  • Mind blowing to me how many people are saying leeks aren’t easy to get, I live in Australia and they’re in every single supermarket! I think I usually pay about $1 for one and they’re massive.

  • Creamy Chicken Mushroom Pasta
    https://youtu.be/rMUzhDTPK1k
    Guyz need your support please like and share the vedio and subscribe my channel for more vedios.

  • I wish you talked more like your normal self in these videos. Like your vlogs more. I like watching your videos but this seems very animated ( specifically hand gestures) and for some reason you sound more nasal than in your vlogs:(