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Sit Down to Jamie Oliver's Fall Feast in Just One Hour

Lauren Hendrickson — Tue, 11 Oct 2011 06:21:05 PDT

I have loved Jamie Oliver since his days on The Naked Chef and have definitely picked up each one of his cookbook along the way! His latest, Meals in Minutes, is a new take on the cookbook: rather than being individual dishes, the recipes are full meals that, in his words, only take about 30 minutes to prepare with some practice.

Fall is arriving in San Francisco, so it was the perfect opportunity to try out one of his comforting meals of chicken pot pie, smashed carrots, French-style peas, and a seasonal fruit shortcake-like dessert. Rather than make use of prepared ingredients like pre-sliced mushrooms to save time, he calls on home cooks to use whole ingredients and pull out their food processors for quick prep. This amazing dinner took me about an hour (including the photos along the way), so it really was a delicious and doable weeknight meal. So see if you can beat my time for this fast feast when you keep reading for the recipe.

A Reader Recipe: Whole Wheat Orzo With Artichokes and Peas

Fit Community — Fri, 17 Jun 2011 03:07:00 PDT

Here's a great recipe that celebrates the best of the Summer! FitSugar reader Dara8182 posted her recipe for whole wheat orzo with artichokes and peas in our Healthy Recipe community group.

Orzo is a delicious and fast way to add some whole grains to your diet. This whole wheat pasta cooks in less than 10 minutes and pairs beautifully with fresh Summer veggies. Artichoke hearts and peas celebrate Summer while adding maximum flavor and minimal calories to this dish. Best of all? This vegetarian/vegan dinner takes only 15 minutes to prepare! Make this as a healthy side at your next cookout.

Find out what goes into this delicious dish after the break!

In Season: Pea Shoots

Susannah Chen — Mon, 13 Jun 2011 04:19:11 PDT

Late Spring and early Summer aren't just ripe for freshly shucked pea seeds - they're also a wonderful time to enjoy the sweet flavor of other pea parts, too. While dou miao, as they're known in Mandarin, have always made regular appearances at Chinese and Hmong supermarkets, they're becoming increasingly common at American farmers markets as well.

Two offerings to look out for: the microgreens known as pea shoots (sprouts), or sprouted peas grown in water, characterized by long stems and tiny leaves. Then there are pea tendrils, the young, tender top leaves and tips of a pea plant that's been grown in soil. More on what to do with this delicate plant when you read ahead.

Give Peas a Chance! Try 'Em in a Fresh Mint Salad

Susannah Chen — Tue, 12 Apr 2011 12:41:29 PDT

Before you shun certain fruits and vegetables for life, sample them at their peak and see if you feel the same way. Although I grew up swearing off tomatoes, all it took was a locally grown heirloom variety, plucked from the vine that very Summer morning, that convinced me that I did enjoy fresh tomatoes.

Sworn foes of the pea, I challenge you to do the same. Don't like the overly sweet, baby food-like consistency of frozen peas? You're allowed to write them off altogether - but only after you've tried a bowl of in-season, freshly shelled peas and are certain you can't appreciate the toothsome snap that comes with every bite.

Shell sweet, delicate English peas and toss them lightly with a bit of olive oil, vinegar, onion, and torn mint for a classic preparation. See if you'll become an unexpected convert when you read more.

Get Lucky on St. Patrick's Day With Irish Beef and Stout Stew

Susannah Chen — Wed, 16 Mar 2011 13:50:33 PDT

St. Patty's Day is nearly upon us, and my new favorite holiday dish is this easy Irish beef and stout stew. It's the perfect marriage of late Winter and early Spring. The beef is fall-apart tender from hours of oven braising, while the green peas added in at the last minute are a bright reminder of how gardens are finally awakening. This recipe, which I discovered thanks to Everyday Food, requires virtually no prep time but a significant amount of cooking time, so make it when you're cleaning the house or tuning in to your favorite TV shows. Then sit down to dinner with a lime shandy and Guinness ice cream for the ultimate March 17 meal. Get the recipe here.

Fast & Easy Dinner: Linguine With Walnut Pea Pesto

YumSugar — Thu, 26 Aug 2010 07:00:06 PDT

It's been a cool Summer in Northern California, which means many of the season's heralded vegetables are arriving later than usual. Yet I don't mind the delayed gratification, especially if it means I can still enjoy such pleasures as a perfect English pea in August. Tonight, I'm going to try the vegetable in a newfound way: as part of a freshly ground pesto with walnuts, capers, and parsley.

Although this meatless, dairy-free recipe calls for ultra healthy whole wheat linguine, feel free to change it up as you like, by using regular pasta, adding garlic, or subbing another nut for the walnuts. Experience a different Summer meal when you keep reading.

Embrace the Season With Navarin of Lamb

YumSugar — Tue, 30 Mar 2010 15:00:57 PDT

For Easter this year, I decided that rather than serving my usual glazed ham, I'd opt for another meat that's emblematic of the season: lamb. This Sunday, I'll be making navarin d'agneau printanier, a classic French stew of young lamb with springtime vegetables. With its colorful turned vegetables floating in light broth, and the use of lamb shoulder, fresh peas, and sprigs of chervil, this classic is like Spring comfort in a bowl. For a stunning and seasonal dish that's sure to impress guests, read more.

Peas: Love Them or Hate Them?

partysugar — Sat, 27 Mar 2010 04:00:59 PDT

While I eat everything, there are a few ingredients that I avoid. One of them is peas, especially the frozen variety.

I don't know why I dislike peas, but I feel like they do little to a dish. They aren't super flavorful and bring to mind horrible elementary school cafeteria food.

On the other hand, in Spring, I enjoy fresh peas. How do you feel about them?

Fast & Easy Dinner: Shrimp and Pearl Couscous

partysugar — Fri, 26 Mar 2010 08:00:20 PDT

Since it cooks in under 10 minutes, couscous is a great ingredient to have on hand for quick and simple dinners. However, regular couscous can be a bit boring. When I'm in need of more excitement, I look to Israeli couscous. Its grains are larger than traditional couscous, and have a pearl-like shape, wonderful bouncy snap, and great ability to absorb flavor. In this recipe, the couscous is served with in-season peas, perfectly pink shrimp, and a light tomato-white wine sauce. Learn how easy it is to make this Israeli couscous dinner when you

10 Dishes to Get You Excited For Spring

YumSugar — Wed, 03 Mar 2010 10:15:16 PST

Valentine's Day and the Super Bowl seemed like yesterday, but in reality, St. Patrick's Day and March Madness are just around the corner. With the third month of the year, we're officially kicking off our Spring coverage. To ring it in, I've compiled 10 dishes that are getting us pumped for the new season.