Spring Pea Medley with Edible Bowl recipe

4 servings

2 tablespoons butter

1 small sweet onion, diced

1 cup fresh shelled green peas

1/2 cup low sodium, low fat vegetable broth

1/2 pound sugar snap peas, trimmed

1/2 pound snow peas, trimmed

1 tablespoon chopped fresh parsley

salt and pepper to taste

1 medium head radicchio

In a medium skillet, melt the butter over medium low heat.

Add the onion and saute until transparent, about 5 minutes.

Stir in the green peas and the broth, and cook for about 3 minutes.

Add the snap peas, snow peas and parsley, and season to taste with salt and pepper.

Cook, covered, for about 3 more minutes.

Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl.

Fill the hollow with the pea mixture and garnish with additional Italian parsley.