SippitySup

Finally. Finally. Finally!

Morels are here. I am not waiting even one more day. I am having morels for dinner tonight!

This weeks Market Matters choice of morels also combines with something I had been wanting to take part in anyway. It just took the inspiration that morels bring to get my mind in gear to solve this problem.

I call it a “problem” but really it’s more of an honor.

FoodBuzz sent me a sample of a new product from Buitoni. Wild Mushroom Agnolotti. My challenge is to create a recipe using this product and turn it in for consideration in a contest they are having.

Lots of really talented bloggers and cooks (probably even CHEFS!) were given this same challenge so I knew my entry needed to be special.

That is why I am so grateful to morels for making their appearance just when they did. Because suddenly it came to me all at once.

It’s happened again. I should have known it was going to happen again. It usually happens just this way. I am stuck on peas and can’t get off them.

Yesterday I posted a Pea Pasta dish with mint and lemon zest. I used frozen peas and it was delicious, healthy and easy to make. And what I said is true. I think frozen peas are a terrific vegetable. Especially in the type of hurried situation that I was faced with.

But it is spring. There are lots of reasons to be excited about spring. Fresh sweet peas of all varieties are certainly some of these reasons.

As much as I loved my minty orzo with peas, it did not really scratch that springtime itch I sometimes get. That itch can only be scratched with fresh peas.

And I do not just mean sweet English peas. I mean snow peas and sugar peas. Heck I even mean fava beans (which is technically a legume). But because of the favas bright green color I am making it an honorary pea in this recipe for Sweet Pea Ravioli with Rosemary Cream. Click for recipe.