After months of butternut squash and other seasonal Winter produce, I was happy to see many of my Spring favorites appearing at the grocery store and farmers markets. Eating seasonally is not only cheaper, but the produce is tastier, fresher, and more nutritious when in season. Be on the lookout for these fruits and veggies on the shelves of your market.
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As a kid, I thought the concept of pea soup was gross. But in my adulthood — and particularly this Winter — I've become obsessed with split pea soup.
With its complex characteristics — it's smoky, creamy, porky, and fresh flavored all at once — this soup is nothing short of sophisticated.
The only simple aspect of this rendition is the slow cooker preparation, it really requires no attention at all. To see the recipe, read more
Spicy wasabi peas can kick up your party-food spread, and this popular snack can do the same for a thick piece of salmon. The sinus-clearing punch of horseradish mellows out when the peas are ground up and used as a coating on roasted fish. Zest of lime and shredded cabbage make for a pretty plate, while another pea — sugar snap — offers even more crunch with a touch of sweetness.
I've made this dish several times, and it's always far more satisfying than it is a challenge. See how simple it is to make when you read more
Whenever I find myself in need of creative inspiration, I simply look to the Kitchen Goddess group. This week, I came across a killer app — mini celery boats stuffed with chicken salad and peas. I'm thinking these would make a great appetizer to bring to my next book club, since they're bite sized and not too messy. Apparently, I'm spot on: Jenious says they're such a big hit at gatherings that she always doubles the recipe. To make these for your next get-together, read more
When hosting a viewing party of any sort, there are two options for planning a menu. You can serve foods inspired by the show or popular dishes classic to the TV dinner. For my Heroes season premiere party, I've decided to do the latter and offer friends a tasty re-interpretation of the 1950s TV dinner. Guests will be greeted with shot glasses of spicy tomato soup. Mini grilled cheese sandwiches are an excellent companion. Beef, mashed potatoes, peas, and caramelized onions make up the main course that looks scrumptious served on a TV dinner tray. To get these comforting, delicious, timeless recipes, read more
While I'm a huge fan of classic carbonara, I also enjoy a variation on theme like this pasta dish. A thick, creamy sauce is made with half and half, shallots, and frozen peas. Crisp bacon is a salty and scrumptious garnish to the simple yet sophisticated meal.
This recipe is versatile, so if you wish to add sun-dried tomatoes, sauteed mushrooms, or even roasted chicken, do so! Just be sure to serve with a glass of wine for a decadent start to the weekend. Learn the technique when you read more
At the farmers market this week, there was so much gorgeous Summer produce — okra, fresh corn, English peas, tomatoes, zucchini — that I bought it all. Then I got home and wondered: What should I do with this Summer bounty?
My question got answered as soon as I came across this dish while browsing The Kitchen Sink. I was drawn to the vibrant colors, the seasonality of the vegetables, and the effortlessness of throwing them all together in one skillet. The original recipe didn't include peas, and called for more okra, but I modified it to my own personal tastes, as can you. To get my version of this scrumptious skillet, read more
A refreshing take on classic macaroni and cheese, this delicious pasta dinner is a mix of decadent cream, salty cheese, and fresh herbs. Although the sauce is made with cream and cheese, in moderation, this pasta is far from heavy. The fragrant mint provides a tangy coolness and the peas burst in your mouth.
The vegetarian recipe follows a simple technique that's adaptable: Mushrooms, asparagus, and sun dried tomatoes would be wonderful add ins. To see the recipe, read more
There is nothing quite as comforting as a bowl of soup and a grilled cheese sandwich. The classic pairing is tomato soup with American cheese, but I think this green pea soup with cheddar scallion grilled cheese sounds delicious, modern, and perfect for spring. — Vicarious Foodie
I am a person who firmly believes that fresh green peas got a bad rap. Often over cooked, their texture can be a serious turn off. I am here to say though there are so many reasons to learn to love peas.
These little legumes are naturally tender since they are protected by their shell we call a pod. They can be eaten raw – I like to toss them on a salad – but cooking them will only make them sweeter. Just don't over do it.
It must be their sweet taste that helps malign the pea with all those anti carb types. While a cup of peas contains 21 grams of carbs, it also contains 7 grams of fiber. These little green gems are also high in vitamins K and C, magnesium, folate and thiamin (vitamin B1).
Pea season is peaking right now! So now is the time to experiment with peas. YumSugar has a great Spring Pea Salad for you to try. They are also great puréed as a side dish too.
At my house we refer to peas as "nature's candy." Tell me how you feel about peas on the comment section below.
