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Petits pois, with shallots and chickweed — adapted from and inspired by this recipe from L’Oustau de Baumanière, a Michelin-starred restaurant in Les Baux, Provence, France. This is simple, especially given the tedium of peeling the peas as described in the original recipe. 4 ounces fresh green shelled peas, peeling optional (ideally, the peas should [...]
