When you start trimming and cleaning vegetables, several parts and pieces develop as you work. First you think about the end goal. And then, as you work with the vegetables, you realize that there are levels of trim and some of them can be put to good use. First we removed the strings from the tips and tails of the snow peas. We threw those away. Then we trimmed the peas into rectangles.
We were left with a mountain of triangular tips and tails, which inspired the sauce. We charred these pieces on the griddle with the idea of creating a variation of salsa verde. We charred some tomatillos too. Then we combined the two charred vegetables in the blender and added salt, soy sauce, and sherry vinegar. The idea for the sauce evolved into a rich and tangy dressing. It was the ideal match for the snow pea rectangles we prepared. And it was a fabulous foundation for exploring spring time flavors. Adding herbs, spices, and flavorful elements like whey and brines will allow us to customize the idea to specific vegetables and evolving dishes.