By Michele
It’s that time of year when peas, whether English, snow or snap, make an appearance in our markets. Each comes with a plethora of ways to enjoy them. Today, I’m sharing with you my three favorite recipes utilizing each as a primary component of the dish.
English peas, sometimes called garden peas or pod peas, have a fresh, slightly grassy flavor that is the essence of spring. English peas are wonderful puréed and made into a creamy soup or spread. I like them simply steamed with lots of good quality butter. Here, I made for you a pea and avocado guacamole where the peas, acting as the star, add their bright color and sweet flavor to the dip. Serve with a side of chips for an easy appetizer when entertaining.
Snap peas are podded peas similar to a garden, or English, pea. But, unlike them, the pod is less fibrous, and is edible when young. They are slightly sweeter than the snow pea. I stuff them with a cream cheese mixture for an attractive appetizer.
Last, but certainly not least, the snow peas' light emerald green color doesn’t disappoint in flavor, and is also packed with nutrients. It’s a matter of taste to peel the fibrous strip running from the stalk all the way along the body of the pea. I showcase them by roasting with garbanzo beans (chick peas) and scallions, then serving with rice. This makes for a complete protein dish.
Here are some fun and interesting facts about peas.
- The oldest pea was found in Thailand. It was 3000 years old!
- The largest producer of peas in the world is China.
- The average pod contains about 7 to 9 peas. They can be eaten right out of the pod.
- Peas are a symbol of good luck in some cultures.
- The proper etiquette for eating peas is to squash them on the back of your fork.
Pea and Avocado Guacamole
Ingredients
1 cup frozen peas, thawed
1 ripe avocado, seed removed, cut in chunks
1/4 cup sour cream
1/4 plain yogurt
3 teaspoons fresh lime juice
½ teaspoon horseradish
½ cup flat leaf parsley or cilantro, stems removed, roughly chopped
Salt & Pepper to taste
Preparation
Place all ingredients in a food processor. Pulse until just combined but still chunky. Adjust salt and pepper if necessary.
Serve with pita chips or sliced veggies.
Stuffed Snap Peas
Ingredients
20 snap peas*
½ cup fresh spinach, rinsed and dried, stemmed and chopped
1 cup whipped cream cheese
½ teaspoon lemon juice
Dash of garlic powder
Salt and pepper
Preparation
Remove string from pods and make a small slit on flat side of pod to form a small pocket. Save some of the peas for garnish. Set aside.
In a small bowl, combine remaining ingredients and mix well.
Put cream cheese mixture in a pastry bag and pipe enough of the mixture into pods until full.
Garnish with peas from the pod.
Refrigerate to set at least one hour before serving.
*To save time, buy a package that is already washed and ready to de-string.
Roasted Snow Peas with Rice
Ingredients
A handful of snow peas
1 15.5-oz. can garbanzo beans, drained, rinsed and dried
5-6 stalks of scallions, trimmed, green stem removed, white parts thinly sliced
Olive oil
Salt and pepper
Preparation
Preheat oven to 400 degrees F. Line a medium baking sheet with aluminum foil.
Place peas, beans and sliced scallions on baking sheet.
Drizzle all over with olive oil.
Season with salt and pepper
Roast for 18-20 minutes.
Serve over rice of your choice.