IN­GRE­DI­ENTS

Empowered Youth Magazine - - EMPOWERED RECIPE -

1 ta­ble­spoon extra-vir­gin olive oil

1 cup finely chopped yel­low onion

2 gar­lic cloves, smashed

4 cups fresh or thawed frozen field peas (about 1 1/4 pounds)

3 cups wa­ter

3 thyme sprigs

1 ta­ble­spoon kosher salt

1 tea­spoon black pep­per

1/4 cup white wine vine­gar

1 tea­spoon lemon zest

3 ta­ble­spoons fresh lemon juice

2 ta­ble­spoons minced shal­lot

1 tea­spoon kosher salt

1/2 tea­spoon black pep­per

1/4 cup whole-grain mus­tard

2 ta­ble­spoons honey

1/2 tea­spoon smashed gar­lic

1/4 cup extra-vir­gin olive oil

8 quarts wa­ter

3 pounds gar­lic pork sausage or hot Ital­ian pork sausage links

1 ounce baby mus­tard greens (about 3 loosely packed cups)

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