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Gathered
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms
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German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural bristle brush for scrubbing root vegetables and mushrooms
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Blanch broad beans in boiling salted water for 3 mins. Rinse under cold water until cool then drain. Blanch peas in boiling salted water for 2 mins. Rinse under cold water until cool then drain. Meanwhile, combine fennel and butter beans in a large saucepan or Dutch oven. Add wine, 1/4 cup water and oil. Season. Cover pan with a lid. Bring to a boil then reduce heat and simmer gently for 10-12 mins, until tender, stirring occasionally. Remove lid and add broad beans, peas and olives. Cook, stirring occasionally, for 5 mins, or until liquid is evaporated. Sprinkle with chopped fennel fronds. Serve.