5 Vibrant Spring Recipes from Curtis Stone
Chef and O food columnist Curtis Stone celebrates the most vibrant of seasons with bright, versatile ingredients.
By Curtis Stone
Photo: Johnny Valiant
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Peas
English, snap, snow—there are just so many to choose from. And did you know mung beans are a kind of pea? Plus, with many varieties, you can eat the flowers and tendrils!
Get the recipe: Bruschetta with Pea Pesto and Mozzarella
From the
April 2014 issue of
O, The Oprah Magazine
