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Seasonal eating: Whipped peas with snap peas and tendrils

Recipes to reduce food waste

Pea tendrils on a black background.
In root-to-leaf cooking, all edible parts of the plant are used. This month's focus is on peas, which come together in a recipe for a puff pastry tart which layers these beauties in a cascade of textures, from silky whipped peas to snappy pea pods to delicate tendrils. (Photo by Hannah Green)
By Hannah Green CDN Contributor
This column explores root-to-leaf cooking, which uses all edible parts of the plant with a focus on
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