Grilled Sweetbreads with Fresh Sugar Snap Peas

Chef Gabe is back, and this time, he's going to find his local veggies himself! He joins local organic farm owner John Fonteyn to learn more about where these sweet peas come from. Then he'll be back in the Tierra Sur kitchen to show you how to use these peas in one of his all time favorite recipes: Peas and Grilled Sweetbreads with a lemon vinaigrette!


Get the Recipe: 

 1 pound sweetbreads, raw
 2 cups white wine
 1 bay leaf
 1 tablespoon peppercorns
 1 onion, cut in half
 few cloves garlic
 zest and juice of 2 lemons
 1 teaspoon Dijon
 1 tablespoon chopped mint
 1 cup Gefen Extra-Virgin Olive Oil
 6 cups fresh sugar snap peas, divided
 4 cups pea tendrils, raw
 2 spring onions, sliced

Click here for the full recipe!


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