I made this New York Times recipe last night for supper. Of course I altered it, using brussels sprouts instead of peas, because I like brussels sprouts so much better than peas, and also I am still craving the petit cabbages every day.
For the fresh herbs I chose Italian parsley and basil. That was a good choice. I didn't have an organic lemon (oh me oh my, my horribly deprived epicurean existence) but it was still yummy with the regular kind.
question: what do you substitute?
mompoet - bon appetit!