List all recipes for: Peas
Asian Style Snow Peas
Snap peas are just as delicious in this recipe.
1 pound snow peas, stem end and string removed
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon toasted sesame oil
2 cloves garlic, finely minced
1 inch piece fresh ginger root, grated
In a small bowl, whisk together the broth, soy sauce, sherry, cornstarch and sugar. In a wok or large skillet, heat the oil over medium high heat. Add the garlic and ginger root, stir fry until fragrant, about 30 seconds. Add the peas and toss to coat, stir fry until the are heated through, about 2 minutes. Whisk the broth mixture and pour over the peas. Stir fry until the sauce has reduced to a glaze, about 1 minute. Pour the peas and sauce into a serving bowl and serve immediately.
Gingered Sugar Snaps
1 tablespoon vegetable oil
1 pound sugar snap peas, strings removed
1 1-inch piece fresh ginger, peeled and finely chopped (1 tablespoon)
1/4 cup water
Salt and pepper
In a 12 inch skillet, heat oil over medium-high heat. Add peas and ginger. Cook, stirring occasionally, until peas begin to brown, about 5 minutes. Add the water and reduce heat to medium. Cook, stirring and scraping up ginger from bottom of skillet with a wooden spoon, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.
Green Pea Pesto
This pesto is delicious with crackers or drizzled over salmon, chicken or ravoili.
Cook 2 1/2 cups fresh or frozen peas in boiling water for 3 minutes. Drain well. Heat 1 tablespoon olive oil in a large skillet. Add peas and 1 garlic clove and sauté 2 minutes. Place in a food processor with 1/2 cup basil or spinach leaves, 3 tablespoons pine nuts and 3 tablespoons parmesan cheese. Pulse until coarse. Add 2 tablespoons olive oil and blend. Season with 1/2 teaspoon salt and pepper.
Minted Peas and Rice with Feta
1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces) (fresh is even better when peas are in season)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste
Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.
Potato Salad with Pancetta and Peas
2 pounds small Yukon Gold potatoes
2 ounces pancetta, diced
1 cup briefly cooked peas
1/4 cup olive oil
5 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
Coarsely ground black pepper
Cook the potatoes in lightly salted water for 15 to 20 minutes or until fork tender but not falling apart. Drain, cool and cut into bite size pieces. Place potatoes in a bowl. Fry pancetta until crisp. Remove from the pan and add to the potatoes with the peas. Toss ingredients to distribute them evenly. Whisk together the olive oil, wine vinegar and mustard and pour over the potatoes. Toss, then add the parsley, chives and black pepper, toss again. Let sit to meld for an hour or so and serve at room temperature.
Sauteed Asparagus and Peas
Use this as a side dish or add it to 8 ounces cooked fettuccine and some grated parmesan cheese.
2 tablespoons butter
1 ½ pounds asparagus, cut diagonally into 1 ½ inch lengths
1 cup shelled peas
Salt and pepper
½ teaspoon grated lemon zest
2 teaspoons fresh lemon juice.
Melt butter in a 12 inch skillet. Add asparagus and cook, stirring occasionally until bright green and slightly softened, about 5 minutes. Add peas and cook, stirring occasionally until both peas and asparagus and barely done, about 5 minutes. Season with salt, pepper, zest and lemon juice.
Snap Pea and Watercress Salad
This salad is equally as good with snow peas
1/2 pound snap peas, stem end and string removed
4 ounces watercress
2 tablespoons canola oil
2 shallots, cut into thin slices
1 clove garlic, minced
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
Salt to taste
2 ounces aged cheese such as Asiago or Parmigiano-Reggiano, crumbled or grated
Bring a small pot of salted water to a boil and cook the peas until they are bright green, about 30 seconds. Drain in a colander, rinse with cold water and drain again. Heat the canola oil in a medium skillet over low heat, add the shallots and cook very slowly, stirring frequently, until caramelized, about 15 minutes. Stir in the garlic and cook for one minute. Stir in the vinegar, sesame oil and salt, cook until fragrant, about 10 seconds. Place the watercress in a salad bowl and sprinkle the peas atop. Pour the warm dressing over the peas and watercress, toss well. Garnish with the cheese and serve.
Snow Peas with Lemon Vinaigrette
Wash and stem peas. Sometimes there is a string just like a green bean. Steam over simmering water for about 8 minutes or until tender-crisp. Immediately plunge in ice water to stop the cooking, cool completely. Drain well and dry in a dishtowel to remove most of the water.
Meanwhile prepare the vinaigrette. Finely mince 2 cloves of garlic by hand or in a blender. Add juice of one lemon and salt and pepper. Whisk in (or blend) ¼ cup olive oil. Taste to make sure it is nice a lemony but not too tart. Add a tablespoon more oil if needed. You want this to be very light and refreshing.
Pour vinaigrette over peas in a bowl, mix a bit and let sit at room temperature for a couple of hours. You can add some thinly sliced onion, shallot or scallions too. This keeps well for a few days in the fridge. It’s good on it’s own as a salad or with lettuce. I used it in a chef’s salad and it was excellent. Keep any extra vinaigrette, covered in the fridge for later use.
Spring Pea Soup
3 tablespoons butter
1 onion, thinly sliced
Salt
5 cups water
3 cups shelled sweet peas
1/4 cup plain organic yogurt
1/4 cup chives, minced
Over medium heat, melt the butter in a heavy bottomed soup pot. Add the onion and salt and cook until the onion is soft, about 5 minutes. Add the water and bring to a boil. Add the peas, lower the heat and cook until the peas are tender, about 5 minutes. Using an immersion blender, puree the soup, it will not be entirely smooth. Taste and adjust the seasonings. Ladle into soup bowls and garnish with a tablespoon of yogurt, sprinkle with chives and serve.
Sugar Snap Pea and Radish Salad
1 pound sugar snap peas, ends trimmed and halved crosswise if you wish
4 radishes, sliced paper-thin
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper
Place peas, radishes, lemon zest, lemon juice and oil in a serving bowl. Toss well, season with salt and pepper and serve immediately.
