Whole Grilled Ohio Spring Peas


Here's an adaptation of a dish served at The Greenhouse Tavern, in Cleveland. At their peak, English peas are grilled and then eaten straight out of the pod, edamame-style. The recipe comes courtesy of the restaurant’s owner, Iron Chef America contender Jonathon Sawyer, who enjoys preparing the peas at home with his kids. Photo: Bridget Rehner.

  • serving (10 peas pods and 4 radishes)Servings


  • 40 fresh English pea pods
  • 2 Tbs. extra virgin olive oil, plus more for drizzling
  • 2 Tbs. lemon juice
  • 2 Tbs. coarse sea salt or kosher salt
  • 16 radishes, thinly sliced (1 cup)
  • 1 2-inch piece fresh horseradish, finely grated (2 Tbs.)
  • 1 Tbs. grated lemon zest


1. Bring large pot of salted water to a boil. Add pea pods, and blanch 2 minutes, or until bright green. Drain, and transfer to large bowl of ice water to cool. Drain, and pat dry.

2. Preheat grill to medium. Toss together pea pods, oil, and lemon juice in large bowl. Grill peas 3 to 4 minutes, or until outsides are browned. Transfer to bowl, and toss with salt. Place on serving platter; garnish with radishes, horseradish, and lemon zest, and drizzle with oil.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 42
  • Carbohydrate Content: 6 g
  • Fat Content: 1 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 206 mg
  • Sugar Content: 2 g