Peas Please

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

1. Place all ingredients in a food processor. Pulse until just combined but still chunky. Adjust salt and pepper if necessary.

2. 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

1. 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.

2. In a small bowl, combine remaining ingredients and mix well.

3. Put cream cheese mixture in a pastry bag and pipe enough of the mixture into pods until full.

4. Garnish with peas from the pod.

5. 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

1. Preheat oven to 400 degrees F. Line a medium baking sheet with aluminum foil.

2. Place peas, beans and sliced scallions on baking sheet.

3. Drizzle all over with olive oil.

4. Season with salt and pepper

5. Roast for 18-20 minutes.

6. Serve over rice of your choice.