Posts Tagged ‘peas’

Peas Please

July 8, 2013

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It’s pea season, and the farmer’s markets are brimming over with shell peas. Pop the pods open and roll out the tiny green peas nestled inside. Each pod only contains a few, so if you are thinking about peas for a crowd, invite someone else to join in the task.

Lots of pods...

Lots of pods…

There are lots of reasons to eat your peas. They are high in protein, vitamin C, fiber and other healthy micronutrients and antioxidants.

Once extracted, the peas can be eaten raw, boiled for 20-30 seconds just to soften them slightly, or quickly sautéed. They are great as a side dish, with just a little butter and salt, or tossed into a salad. Peas are versatile, and can be used in pastas with a creamy or lemony sauce, or pureed into soups, and spreads. Add them to risotto, or grind them into pesto. There isn’t much these little green wonders won’t work with.

Not so many peas...

Not so many peas…

Feel free to share your favorite pea recipes in the comment section!

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Unrecipe of the Week

February 28, 2010

What better thing to do on a cold, winter day, than make homemade soup?
This vegetable soup is so easy to make, that it just isn’t worth buying the preservative and sodium-laden versions at the grocery store.

I cheated, and used some frozen vegetables. At this time of the year, certain things are not readily available, and the frozen varieties still contain the nutrients found in the fresh versions. Experiment with different combinations of vegetables. You really can’t go wrong here!

Homemade Vegetable Soup

Saute  a large, diced onion in a little olive oil, until soft.

Add diced carrots, celery, peas, spinach, corn and tomatoes. (I used canned San Marzano diced tomatoes and added the whole thing, including the juices).

Add 1 or 2 cans of red kidney beans, and / or cannellini beans, rinsed.

Fill the pot with chicken or vegetable broth and bring to a boil.

Season to taste with salt and pepper.

Simmer the soup for an hour or two, until the flavors begin to meld.

Serve with a dollop of pesto for extra flavor.

Enjoy!

photo: Glasshouse Images


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