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About the Dish

  • Lady Peas

    Lady Peas

  • Red Onion

    Red Onion

  • Celery


  • Garlic


  • Thyme


  • Multi-Grain Blend

    Multi-Grain Blend

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Farm Eggs

    Farm Eggs

  • Salad Greens

    Salad Greens

  • Pecans



Peel onion, and cut in half. Finely dice 1 half; divide remaining half into 2 wedges. Cut 2 inches off the celery stalk, and finely chop this piece. Reserve remaining celery for the peas. Peel and mince 1 garlic clove, leaving remaining clove whole. Pick thyme leaves, and reserve stems.
Pour 3 cups water into a medium saucepan, and add peas, onion wedges, celery stalk, whole garlic clove and thyme stems. Place over high heat. When water comes to a boil, reduce heat to low. Simmer peas until tender, 15-20 minutes. Remove garlic, thyme stems, celery and onion wedges. Drain peas, and set aside.
While peas are cooking: Heat a medium sauce pan with lid over medium heat. Add 1 teaspoon olive oil and half of diced onion. Cook, stirring, until onions begin to become translucent, 4-5 minutes.
Stir multi-grain blend into sauteed onions. Add bouillon, thyme leaves, and 1 1/2 cups water. Increase to high heat. When the liquid comes to a simmer, cover, reduce heat to medium-low and cook until the liquid has been absorbed and grain is tender, 12-14 minutes. Remove from heat, but leave covered.
In a medium bowl, lightly mash cooked peas with a fork. Stir in remaining diced onion, celery, garlic and 1/4 teaspoon kosher salt, and mix well. In a small bowl, beat egg, and stir into pea mixture. Gently form peas into 6 small patties.
Heat a sauté pan over medium heat. When hot, add 1 teaspoon olive oil. Carefully add patties. Cook patties about 3 minutes on each side, turning just once, until warmed through and lightly browned.
In a mixing bowl, toss greens with remaining 1 teaspoon olive oil, pecans and 1/4 teaspoon kosher salt. Divide greens and fritters between 2 plates, and enjoy!