Category: Peas (Snap, Snow, Shelling)

In typical fashion, this dish came about because I had asparagus, radish tops and snap peas on hand and was in a bit of a hurry and needed to make a one-dish dinner. My son also loves risotto and I can pack it full of most vegetables and he'll devour it. And by all means use whatever vegetables or herbs you have on hand instead of this particular combination. Just add the vegetables in sequence if they have different cooking times. If you have veggie bouillon or some other stock or broth on hand this really is a quick dinner--30 minutes, start to finish. ... Read more »

One beautiful spring evening when I couldn't bear the thought of coming in to cook dinner I threw together this little sauté and it was a keeper. The spices make it a bit more interesting and the cool yogurt a nice counter point. You can use most any vegetable and can certainly make it spicy or play with other seasonings, like adding ginger or coriander as well. I used chard, potatoes and onions in this version. ... Read more »

This is a wonderful spread to make when you have slightly older and a bit starchier shelling peas. I tend to pick up a lot at the market towards the end of the season when they are cheaper and then I make things like this. It is of course even more delicious with younger peas but I tend to use those in soups, salads or risotti or ragouts.   Make however much you want. It is eminently scalable and just consists of peas, water, olive oil, a little garlic if you'd like and salt and pepper.... Read more »

Risotto is really a good cook-with-what-you-have technique. You can add lots of different vegetables and herbs to risotto and it really doesn’t take very long to cook. As long as you commit to spending 20-25 minutes in the kitchen, you can make risotto. And I don’t watch it like a hawk, stirring every 3-4 minutes or so is sufficient. It is particularly delicious with peas and pea shoots and just a touch of lemon zest.   A delicious variation uses some diced bacon (added at the beginning with the onions) in which case you omit the lemon zest. ... Read more »

[caption id="attachment_13598" align="aligncenter" width="660"] This version included lots of garlic scapes and fava beans but no peas. It's a good template to use what you have.[/caption] This is a classic Italian preparation for a variety of spring/early summer vegetables and here's a version with peas and pea shoots. You can toss it with pasta or gnocchi, topped with some aged pecorino or Parmesan or enjoy as a side with fish or meat or egg dishes. ... Read more »

  --adapted from Tender by Nigel Slater   This is to me a perfect salad. Sometime you may be lucky enough to have both favas and shelling peas in your share so then you can make this!  ... Read more »

This is ridiculously good.   Serves 3-4 as a light main course... Read more »

This is quick dinner to make and loved by most children I know. This is a rich dish and needs nothing but a simple green salad on the side. The peas, either shelling or snap peas, are an inauthentic addition but a very good one.  If you want to make this vegetarian, omit the bacon (or pancetta) and add 3 cloves finely grated or minced garlic or 2 stalks minced green garlic, to the egg/cheese mixture.    For ease, you cook the peas with the pasta, just adding them a few minutes before the pasta is al dente.   Serves 4... Read more »

Italians make many versions of this simple dish. It is suited to spring time and the tender green (and sometimes leafy) produce that starts showing up in the markets.   The veggies, in typical Italian style, are not left al dente (like pasta is) but are cooked through and sometimes even mashed up a bit to really blend the flavors. You can finish with fresh herbs, a squeeze of lemon juice or simply with salt, pepper and a little more olive oil.  Serve alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.... Read more »

[caption id="attachment_3965" align="aligncenter" width="678"] The above version includes a some canned Oregon Albacore, which his a lovely addition.[/caption] I love green onions and especially the greens, so I use them liberally here. You can cut back if you’re not as much of a fan. The chili oil, of which you’ll have some leftover, is wonderful on any salad or meat or roasted vegetable.  ... Read more »

 This is a favorite dressing. I’ve so far only used it with cabbage but I’m sure I’ll use it on greens or other things soon.... Read more »

This is a robust and bright room temperature dish that is begging for seasonal adaptations.  ... Read more »

This is a template for utilizing whatever bits and pieces you have on hand. Quantities are all approximations and you can vary them as you like. You just want to be sure you cut the vegetables small and fairly uniformly and you don’t want to crowd your skillet or wok. To avoid a soggy dish you need to be brave with the heat.   I recommend making twice (or more) as much rice as you need for any given dish and freezing the remainder to have on hand for fried rice, rice pudding, to add to soups, etc.  ... Read more »

  This is a very herb-heavy variation of my favorite Asian noodle salad.I like this tossed with lots of toasted peanuts which turns it into a light meal-in-one for a hot summer night. You can also use fewer vegetables and really focus on the herbs. This looks like a long, complicated recipe but it is not. Shake up the dressing, cook noodles, wash herbs and cut a few vegetables and you are there.... Read more »

[caption id="attachment_2881" align="alignleft" width="300"] My mother shelling peas.[/caption] Fresh peas off the vine are a spring joy like no other. I particularly like juicy, sweet snap peas where you can feast on the whole pod. Shelling peas are a special treat as they make you work a little harder for the results. Fresh, sweet shelling peas cooked with a little butter and finished with sea salt need nothing else.       [caption id="attachment_2892" align="alignright" width="207"] sugar snap peas[/caption] When those first pints of peas show up in the CSA or at the farmers’ market you may just eat the whole pint out of hand if you’re like me. But peas are prolific and they are so delicious stir fried and long simmered with other spring treats like green garlic, fava beans, artichokes and onions. Shelling peas make a divine puree and any kind of pea makes a light and delicious risotto finished with lemon and mint or parsley. Curried peas and potatoes is a classic Indian dish and Mexican rice is enlivened and beautified by fresh shelling peas.     [caption id="attachment_2886" align="alignleft" width="300"] Snow peas[/caption] Peas lose their sweetness and crisp texture with time so eat them as soon as you can. Early in the season they will certainly keep well for a five days or so but they won't be as sweet.        ... Read more »