Savor and share: Peas

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According to the folks at Yes Peas! (www.peas.org), a single serving of their favorite green vegetable has as much vitamin C as two large apples, more fiber than a slice of whole meal bread and more thiamine than a pint of whole milk. In addition to being nutrient-rich, peas are (same source) ‘‘just about the most versatile vegetable in the world. They taste great in risotto, kedgeree, omelettes, pizzas, pastas, soups, salads, casseroles and curries.’’ So ‘‘peas’’ send us your favorite recipes using peas for the Recipe Box of May 17.

You can post recipes using the comment link below. You might just win a cookbook for your efforts.

Include your name, address and phone number and don’t forget the number of servings. Remember beer and wine recipes for the Recipe Box of May 10. And it’s not too early to think about Memorial Day picnic recipes for May 24.

Categories: Reader favorites
Joe Stalvey

One Response

  1. Eileen Fischer says:

    From Barbara Uziel of Brookfield, this week’s cookbook winner:
    Peas and Artichoke Hearts
    Serves 6
    1/2 tablespoon olive oil
    1 cup chopped onion
    1 cup sliced mushrooms
    1 can green peas, drained
    1 can artichoke hearts, drained, and cut pieces in half
    2 teaspoons dried oregano
    Heat oil in pot over medium heat, then add onions and mushrooms. Stir occasionally until browned.
    Add peas, artichoke hearts and oregano; heat about 5 minutes until warm. Serve.

    From Sandy Walker of Brookfield:

    SPRING PEA SALAD
    Serves 4-6
    10 ounces fresh or frozen peas
    1 cup diced celery
    1 cup fresh cauliflower florets
    ¼ cup sliced green onion
    2 tablespoons chopped pimento
    1 cup sunflower seeds
    ¼ cup chopped cooked bacon
    ½ cup sour cream
    1 cup Hidden Valley Ranch dressing
    ½ teaspoon Dijon mustard
    1 clove of garlic, minced
    Rinse peas in hot water or steam, if fresh. Drain. Combine vegetables, seeds and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over vegetable mixture and toss gently. Chill before serving.

    From Mark Christian of Shelton:
    Aunt Millie’s Curried Rice and Pea Salad
    Serves 4-6
    1 cup raw rice
    1 1/2 cup water
    1/2 teaspoon salt
    1/4 cup French salad dressing
    3/4 cup mayonnaise
    1 tablespoon onion, minced
    3/4 teaspoon curry powder
    3/4 teaspoon dry mustard
    1/8 teaspoon pepper
    1 cup celery, diced
    1 (10-ounce) package frozen peas, cooked and chilled
    Cook rice in salted water for about 20 minutes until done. Lightly toss in French dressing. Let cool to room temperature. In a large bowl, mix mayonnaise, onion, curry, salt, pepper and dry mustard.
    Add celery, mix, then add peas and rice and toss lightly to combine completely. Chill. Great in the summer as a substitute for potato or macaroni salad or anytime as a side for pork chops or chicken.

    From Mary Ann Arlio of Trumbull:
    Ham and Peas Casserole
    Serves 4
    1 1/2 cups diced ham
    1 small loaf corn bread, cut into cubes (2 cups)
    1 cup frozen peas, thawed
    1 teaspoon chopped fresh thyme
    2 cups whole milk
    3 eggs, plus 1 yolk, beaten
    Salt and pepper, to taste
    Heat oven to 350 degrees. Lightly butter a 9-inch casserole dish. In a bowl, toss together ham, corn bread, peas and thyme. Transfer to the baking dish. In the same bowl, beat together the eggs, yolk, milk, salt and pepper. Pour over ham mixture. Let stand 15 minutes. Bake until custard is just set in center, 40 to 45 minutes. Let stand 10 minutes before serving.

    From Mary Ann Arlio of Trumbull:
    Penne with Peas, Grape Tomatoes and Ricotta
    1 pound rigate penne pasta
    1 cup ricotta cheese
    1/4 cup chopped Italian parsley
    1/4 cup freshly grated Romano cheese
    2 teaspoons grated fresh lemon peel
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cups frozen peas, thawed
    2 teaspoons olive oil
    1 pint grape tomatoes
    Heat a large pot with salted water. Bring to a boil over high heat and add pasta. Cook according to package directions for al dente. Meanwhile, in a bowl combine ricotta cheese, parsley, Romano cheese, lemon peel, salt, pepper and peas. Set aside. Heat oil over medium high heat in a 12-inch skillet. Add tomatoes and cook 6 to 8 minutes, or until tomatoes burst, shaking pan frequently. Remove from heat. Set aside 1/2 cup pasta water, then drain penne. Add pasta to skillet with reserved pasta water. Toss to combine. Add ricotta mixture. Serve with a sprinkle of Romano cheese on top.

    From Vicki Socci of New Canaan:
    Pea Sauce
    3 tablespoons olive oil
    1 sliced onion
    1 strip bacon, chopped
    1 teaspoon chopped parsley
    2 cups fresh peas
    1 cup water
    Salt and pepper, to taste
    Cook onion in olive oil for about 5 minutes or until soft. Add chopped bacon; simmer 3 minutes. Add parsley, stir. Add water and peas, salt and pepper. Cook slowly for 20 minutes or until peas are done.
    This sauce may be used on any type macaroni or rice. For added flavor, sprinkle grated Parmesan cheese on top.

    From Ellie Potter of Danbury:
    Rice Pilaf with Peas
    Makes 12 servings
    8 cooked bacon slices, diced
    1 medium onion, finely chopped
    2 cups regular long grain rice
    2 (10-ounce) packages frozen green peas
    2 cups water
    1 (14.5-ounce) can chicken broth
    2 teaspoons salt
    1/4 teaspoon pepper
    In a 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon to a paper towel to drain, then dice. Set aside. Pour off all but 1/4 cup bacon drippings from the skillet. Add chopped onion to skillet and cook until tender, about 5 minutes, stirring occasionally. Stir in rice, peas, water, chicken broth, salt and pepper and heat to boiling. Reduce heat to low, cover and simmer 20 minutes, until rice is tender. To serve, toss rice mixture together with the reserved bacon until well mixed. Transfer mixture to a warm serving dish.