Crispy Buckwheat Bowl

Combine the buckwheat groats with 2 cups water in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook, stirring occasionally, until most of the water is absorbed, about 8 to 10 minutes. Drain with a fine mesh strainer and rinse under cold water. Return the buckwheat to the saucepan off of the heat.

Trim about 1 inch off the broccolini stems. Thinly slice the radishes into rounds. Cut the snap peas in half on the diagonal. Zest and halve the lemon.

Rinse the black-eyed peas. In a medium bowl, add the radishes, snap peas, black-eyed peas, juice from half the lemon, and 1 tbsp olive oil. Season the vegetables with salt and pepper and gently toss to combine.

Finely chop the pecans. Thinly slice the scallion. In a small bowl, combine the chopped pecans, sliced scallion, cilantro chutney, 2 tsp lemon juice, 1 tsp olive oil, and a pinch of salt. Stir the cilantro pesto well.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the cooked buckwheat and spread out to cover the bottom of the pan. Cook, undisturbed, until the bottom is crispy, about 3 to 5 minutes. Toss the buckwheat and continue to cook another 2 minutes. Season grains with salt and reserved lemon zest, and divide between bowls.

Add the broccolini to the hot skillet with ¼ cup water to create some steam. Cook until bright green and crisp-tender, about 3 to 5 minutes. Sprinkle the broccolini with salt and add to buckwheat bowls. Top with the marinated garden vegetables. Drizzle bowls with cilantro pesto.