This recipe was contributed by Vineyard Nutrition for our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
(Serves 2) 2 cups pea shoots 1 garlic clove, finely minced 1 tsp. Chinese rice wine (optional) 1/2 tsp. roasted sesame oil
This colorful salad is bursting with flavor. The recipe comes from Vineyard Nutrition.
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