Caramelized Fennel & Wilted Pea Tendrils over Polenta
One of the best things about Houston weather is that we get beautiful, early spring produce while the rest of the country is experiencing snow and ice! I combined two of my favorite early spring veggies in this dish as an ode to spring. The fennel is cooked until caramelized while the pea tendrils are added at the very end so they just barely wilt. Both fennel and pea tendrils have a mellow sweetness that is perfectly contrasted by the lemon. You can find the recipe over on the Loam Agronomics website.