Tagged with peas

Cucumber and Baby Pea Salad

Ingredients 1 cup plain whole-milk Greek yogurt 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup flat-leaf parsley leaves 1/4 cup finely shredded basil leaves Salt and freshly ground pepper 1 pound frozen baby peas, thawed 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch … Continue reading

Field Pea Panzanella Salad

Ingredients 2 cups day-old bread, cut into 1-inch dice 1 tablespoon olive oil 2 pounds cooked field peas (crowder, black-eye, lady-peas) 1 cup thinly sliced green onions 1/2 cup thinly sliced red onion 1 cup diced tomato 1 cup peeled, diced cucumber 1/2 cup chopped banana peppers 1/4 cup each chopped rosemary and parsley 2/3 … Continue reading

Sweet Potato Croquettes with Black-Eyed Pea Curry

Ingredients Croquettes 3 medium sweet potatoes, boiled, peeled and quartered 1 tablespoon oil, plus extra for panfrying 1 teaspoon cumin seeds 1 large onion, finely chopped 1/3 cup grated raw cauliflower 1 1/2 teaspoons ginger-garlic paste 1/4 teaspoon turmeric 1 1/2 teaspoons coriander 1/2 teaspoon ground cumin 1/2 to 1 teaspoon red chili powder 1/2 … Continue reading

Sugar Snap Pea Pesto

Ingredients 4 cups sugar snap peas 1 large onion, sliced 1 tablespoon butter 1 cup parmeggiano reggiano (parmesan) cheese 1 clove garlic 1 pound penne rigate 1 cup olive oil 1/2 cup pignoli nuts 1 pinch crushed red pepper flakes 1 tablespoon fresh spearmint Salt and pepper, to taste Preparation Prep the sugar snap peas, … Continue reading

Split Pea Soup with Pumpernickel Croutons

Ingredients 2 meaty ham hocks (1 3/4 lb total) 16 cups water 4 large carrots 1 large onion, chopped 2 celery ribs, chopped 5 tablespoons olive oil 1 lb dried split peas (2 1/4 cups), picked over and rinsed 1 teaspoon table salt 1/4 teaspoon black pepper 5 cups 1/2-inch cubes pumpernickel bread (from a … Continue reading

Spring Vegetable Risotto

Ingredients For the gremolata: 2 tbsp minced parsley, stems reserved 2 tbsp minced mint, stems reserved ½ tsp. lemon zest For the risotto: 1 lb. asparagus, reserving ends, cut into 1/2″ pieces 2 leeks, white and light green parts sliced thin, green parts reserved 4 c.chicken broth 3 c. water 5 tbsp. butter Salt and pepper … Continue reading

Peas in a Roux

Ingredients 1 can of petit pois peas 4 tablespoons bacon grease 4 tablespoons flour 1 large onion, chopped 1 1/2 tablespoons sugar 1/2 teaspoon cayenne pepper Salt and pepper to taste 2 tablespoons butter Preparation Make a dark roux with the bacon grease and flour: Melt the bacon grease in a saucepan. Stir in the … Continue reading

Creamed Peas and Onions

Ingredients 2 cups whole milk 3 cloves whole cloves 1 bay leaf 1 pound pearl onions (about 2 cups), peeled, trimmed, or 1 frozen pearl onions, thawed 3 tablespoons unsalted butter, divided 1½ teaspoon kosher salt, divided 1 teaspoon sugar 2 tablespoons all-purpose flour ½ teaspoon freshly ground black pepper ¼ teaspoon freshly grated nutmeg … Continue reading

Split-Pea Soup with Chorizo

Ingredients 1 1/2 pounds Spanish chorizo, sliced thin [CP: We did this with 6 oz. of super nice (Olli) chorizo, and that was enough.] 1 onion, chopped 1 rib of celery, chopped fine 2 garlic cloves, minced 1 pound split peas, picked over 4 cups chicken broth 4 cups water 1/2 teaspoon dried thyme 1 bay leaf … Continue reading

Pasta Salad with Tomatoes and Peas

Ingredients 1/3 cup white-wine vinegar 2 tablespoons water 2 teaspoons salt 1/2 teaspoon sugar 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup olive oil 1 pound medium pasta shells 1/2 pound shelled fresh or frozen peas … Continue reading