A Feast Menu for the Spring Equinox

Petite Peas with Water Chestnuts

The crunch of the water chestnuts and the sweetness of the peas are brought out by the fresh thyme. Each bite is creamy, crunchy and mouthwatering.

5 cups fresh peas, uncooked peas from the pod (or defrost frozen peas)
1 cup water chestnuts, slivered
6 tablespoons butter
2 tablespoons fresh thyme, chopped
½ teaspoon salt
¼ teaspoon white pepper

If the peas are fresh in the pod pop each pod open along the pod seams. Place the peas into a steamer to cook only until tender, or defrost frozen petite peas. In a medium saucepan melt the butter and add the slivered water chestnuts, thyme, salt, and pepper. Add the peas to heat for 5 minutes and serve immediately.

Fresh peas are the classic spring vegetable, which are of earth. Pepper is of fire. Butter and water chestnuts are of water, and fresh thyme is water of earth.