Fresh Sugar Snap Peas

I didn’t follow my original menu as planned due to a lack of baby artichokes at the market and a bumper crop of fresh and sweet sugar snap peas. The meal, however, turned out even better than expected, except for the pork tenderloin with rhubarb chutney, which was as boring as can be. Don’t bother. Most definitely DO bother, however, with a fresh snap pea salad with burrata cheese. This has spring and summer written all over it. It’s well worth it to hunt down fresh burrata as this rich and delicate cheese makes the dish. I cannot wait to tuck into this summer salad again. And again. And again.

Pork Tenderloin with Rhubarb Chutney

Snap Pea Salad with Fresh Burrata

Wow do I love this stuff. Probably not surprising, however, considering I am also a fan of straight lemon or lime juice and fresh sour cherries sans sugar. I suppose I have an influx of sour-friendly taste-buds, which doesn’t always pair well with my husband’s penchant for all things sweet. Lucky for him rhubarb season is fleeting.

So what did I make over the weekend with my pounds of gorgeous, ruby-red rhubarb stalks fresh from the Farmer’s Market? Several jars worth of strawberry-rhubarb refrigerator jam (definitely on the tart side, but oh so delicious) and a vat of rhubarb chutney to complement grilled pork tenderloin. I am also looking forward to enjoying steaks with a rhubarb red-wine sauce later this week as well.