Petits pois à la française

Peas cooked with butter and lettuce is apparently a classic recipe, but it is a new one for us. Some versions call for whole lettuce leaves. This one, from Nigella Lawson’s Feast: Food that Celebrates Life, has chopped lettuce instead. Excellent with this week’s snow peas, green onions and Flashy Trout Back lettuce!

Pork chops with fancy parsley

Or “Pork chops piquante,” as Craig Claiborne calls it in The New York Times Cookbook. Since pork fat is the new healthy fat, we bought some chops recently for the first time in years. And this is how we cooked them. The fancy parsley topping adds some greenery and extra flavour to the dish.