Traditional recipes

The Sweet Pea

The Sweet Pea

Muddled peas add a fresh twist. Pouring through a fine-mesh strainer makes for a clean-drinking cocktail.

Recipe Preparation

  • Muddle 2 tablespoons fresh (or frozen, thawed) peas, 1 lemon wedge, and 1 teaspoon sugar in a cocktail shaker until peas are completely mashed. Add 2 ounces vodka; fill shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Pour through a fine-mesh strainer into a chilled coupe glass. Garnish with a pea tendril (optional).

Recipe by Mary-Frances Heck,Reviews Section

½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1/3 cup lite mayonnaise
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
1 pound sliced turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Directions:
Preheat oven to 350 degrees.

In a bowl, combine olives, chili powder, cumin, and salt set aside 2 Tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture (I didn't add this because I didn't think it needed it). Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake @ 350 for 15 min. Makes 8-10 servings.


6 Easy Green Pea Recipes

Sweet Pea Crostini
Sauté 4 sliced green onions and 1 minced garlic clove in 1 Tbsp. hot olive oil 2 minutes. Add 1½ cups blanched fresh sweet peas and 2 tsp. fresh lemon juice cook until heated. Remove from heat stir in ¼ cup freshly grated Parmesan cheese and 3 Tbsp. chopped fresh basil. Add salt and pepper to taste. Pulse in a food processor until coarsely chopped. Spoon onto 24 toasted French baguette slices. Drizzle with balsamic vinegar. Top with shaved Parmesan cheese. MAKES: 24 servings.

Ginger-Snow Pea Slaw
Toss together 4 cups thinly sliced napa cabbage (1 head) 2 cups fresh snow peas, trimmed and cut into thin strips 1/3 cup bottled sesame-ginger dressing ¼ cup chopped roasted almonds 3 sliced green onions 1 shredded carrot and 3 Tbsp. chopped fresh cilantro. MAKES: 8 servings.

Pea Salad Deviled Eggs
Slice 12 hard-cooked eggs in half lengthwise carefully remove yolks, reserving egg whites. Mash together yolks ½ cup blanched fresh sweet peas, coarsely chopped 4 cooked bacon slices, finely chopped ¼ cup mayonnaise 2 Tbsp. minced red onion 2 Tbsp. sour cream 1 Tbsp. chopped fresh mint ¼ tsp. salt and 1/8 tsp. freshly ground pepper. Spoon into egg white halves. Serve immediately, or chill up to 1 hour. MAKES: 2 dozen.

Shrimp-Snow Pea Stir-fry
Peel 1 lb. medium-size raw shrimp devein, if desired. Stir-fry shrimp in 1 Tbsp. hot peanut oil in a wok over high heat 1 minute. Add 1 large red bell pepper, cut into thin strips, and 1 garlic clove, chopped stir-fry 2 minutes. Add 1 cup fresh snow peas, trimmed and cut into thin strips stir-fry 1 minute. Add 1/3 cup bottled stir-fry sauce stir-fry 1 minute. Serve over hot cooked rice. MAKES: 4 servings.

Chilled Green Pea Soup
Process 4 cups blanched peas 2 cups water 1 cup chopped, peeled English cucumber ¼ cup chopped sweet onion ¼ cup chopped fresh mint and ¼ cup sour cream in a blender until smooth. Stir in 1¼ tsp. salt and ¼ tsp. pepper. Cover and chill 1 to 8 hours. MAKES: 8 cups.

Roasted Garlic-Sweet Pea Spread
Preheat oven to 425°. Cut off pointed end of 1 garlic bulb place garlic bulb on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes let cool 10 minutes. Process 2 cups blanched fresh sweet peas in a food processor until smooth. Squeeze pulp from roasted garlic bulb into food processor bowl with peas add ½ cup ricotta cheese, ¼ cup chopped fresh basil, and 2 Tbsp. fresh lemon juice. Process until smooth. With processor running, pour ¼ cup olive oil through food chute in a slow, steady stream, processing until smooth. Stir in 1 tsp. kosher salt and ½ tsp. freshly ground pepper. Serve with crackers. MAKES: about 2½ cups.


Sweet Pea Gazpacho

Classic gazpacho tends to use summer&rsquos best tomatoes, but this version enlists sweet spring peas. It was served at Joseph Humphrey&rsquos Beard House dinner.

Ingredients

  • 2 pounds sugar snap peas, shucked, both peas and shells reserved
  • 1 fennel bulb, sliced
  • 1/2 yellow onion, sliced
  • 2 cloves fresh garlic, crushed
  • Salt and pepper to taste

Method

Combine the pea shells, fennel, onion, and garlic in a large pot. Cover with cold water, bring to a boil, and simmer for 30 minutes. Strain liquid into a clean pot and discard the solids.

Bring the strained liquid to a simmer. Add the peas and simmer until they are just cooked through and bright green, about 3 to 5 minutes. Strain the peas, reserving the liquid. Purée the peas in a blender, adding the reserved liquid as needed to achieve the desired consistency. Season to taste with salt and pepper. Transfer the soup to an ice bath to cool. Serve the soup once it has chilled, or store in the refrigerator until needed.


24 Amazing Spring Pea Recipes

The green pea deserves your full attention, like now.

Time to celebrate the overlooked&mdashbut really delicious&mdashspring veg.

Bite size chicken pot pies are life giving.

BUY NOW: Muffin Tin, $9, amazon.com.

The secret? A good, smoky ham hock.

We're using quinoa in a whole new way with this slow-cooker risotto-style recipe.

BUY NOW: Hamilton Beach Slow Cooker, $27 amazon.com.

This lasagna breaks all the rules . and we dig it.

Your crock pot does the work and you get credit for all the amazing flavor.

Sweet peas and mint give stuffed shells a spring makeover.

BUY NOW: Set of Pyrex Bowls, $10 amazon.com.

Make the most of peas while they're still in season by throwing them into all your pasta dishes.

If you love bacon and cheese, say hello to this amazingly easy spring pasta.

The healthiest fried rice there ever was.

Pesto nuts will love this fresh spring combo of spinach, basil, and sweet peas.

Fresh spring veggies add bright pops of color to your plate.

Cozy up to a bowl of this hearty soup and you might even forget it's winter.

GET A BAKING SHEET: Calphalon Nonstick Bakeware, $30 amazon.com.

Go ahead &mdash toss your takeout menus.

Transform leftover rice into better-than-takeout stir fry.

This baked risotto is half the work of a regular risotto, and double the taste.

It's the best fried rice you'll ever have that doesn't actually include any rice.

BUY NOW: Le Creuset Cast-Iron 12" Skillet, $200amazon.com.

Crispy pan-fried chicken served with spicy butter is the best thing that's ever happened to peas.

You can use the mustardy bread crumb on lamb, chicken, or pork.

The Parmesan sauce is bomb.

Grab some snap peas, toss them with pesto, and you're done. Easiest side dish ever.

Steak cooking juices and soy combine to make a ridiculously delicious sauce for udon noodles.


Sweet Pea and Ricotta Tart

This pretty tart has a burst of spring vegetables in every bite.

trans-fat free vegetable shortening

fresh or frozen (thawed) peas

microsprouts or microgreens

  1. Make the Crust: In the bowl of a food processor, blend flour and salt. Add butter and shortening and pulse until mixture resembles coarse crumbs.
  2. Sprinkle in 3 to 5 tablespoons ice water, one tablespoon at a time, pulsing after each addition, until large, moist crumbs just begin to form. Shape dough into disk wrap in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
  3. Preheat oven to 400 degrees F. Roll pie crust into a 12" circle and fit into a 9" pie plate. Trim excess dough, leaving 1" overhang tuck overhang under and crimp edges.
  4. Line dough with large sheet of parchment paper or foil fill with pie weights or dried beans. Bake 15 minutes or until dough is set. Remove parchment with weights and bake until crust is golden brown, 8 to 10 minutes more. Remove from oven let cool completely on wire rack.
  5. Make Filling: In a 10" skillet, heat oil on medium heat. Add leek and 1/4 teaspoon each salt and pepper. Cook until leek is tender, stirring occasionally, about 3 minutes. Add peas and cover cook until tender, stirring once halfway through, 3 to 5 minutes. Let mixture cool, then stir in lemon juice.
  6. In a medium bowl, stir ricotta, cream cheese, pecorino, lemon zest, and 1/8 teaspoon salt until well-combined. Spread in cooled pie shell. Top with cooled pea mixture and garnish with microsprouts.

Nutritional Information (per serving): Calories 445 Protein 13g Carbohydrate 32g Total Fat 30g Saturated Fat 15g Dietary Fiber 4g Sodium 470mg


Creaming canned peas results in a buttery flavor that kids and adults love. Also, be sure to season the canned peas properly with salt and pepper.

Thickening peas is easy. When using canned peas, do not drain away the liquid in the can pour it all into a small saucepan and warm. Make a roux out of melted butter and flour. Heat it while stirring over low heat. Add milk and warm until a thick mixture forms. Add the thicken roux to the warmed peas and stir until the peas thicken and become creamy.


Easy Sweet Pea Casserole

This Easy Sweet Pea Casserole is a delightful recipe to add to your Easter dinner menu. Easy casserole recipes like this one are great for feeding a crowd because they have ingredients that everyone can enjoy. This (mostly) vegetable casserole recipe is made up of chopped onion, celery, peas, cream of mushroom soup, and diced bacon. A casserole this delicious doesn't need to be super fancy. It pleases all on it's own with home-style charm and flawless flavors.

Ingredients

  • 1 tablespoon butter
  • 4 slices bacon, diced
  • 1 small sweet onion, finely diced
  • 2 ribs celery, finely diced
  • 1 pound bag frozen peas, thawed
  • 1 teaspoon finely minced garlic
  • 1 (10-ounce) can condensed cream of mushroom soup, undiluted
  • 1 / 2 teaspoon salt
  • 1 / 2 teaspoon pepper

Instructions

Preheat oven to 350 degrees F.

Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.

Heat butter in a large skillet over medium-high heat.

When butter is melted, add bacon, onion, and celery to the skillet and saute until tender.

Meanwhile, in a large bowl, gently stir together peas, garlic, soup, salt, and pepper. Add half of the bacon mixture to the peas and gently toss to combine.

Place pea mixture in prepared baking dish.

Spread remaining bacon mixture evenly over the top of the peas.

Bake uncovered for 25 minutes or until heated through.

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You don't see many recipes with peas as the main ingredient, so I was glad to see this one! My daughter happens to love peas, but there are few dishes that call for more than an addition of mixed vegetables with peas. I happen to love lima beans, so I think I'll try that as a variation sometime.

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Sweet and Hot Vegetable Curry

Pea Soup (From Canned Peas) Warm or Chilled

Pea Soup (From Canned Peas) Warm or Chilled

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Fresh Mint and Spring Peas Ice Cream

The combination of mint, peas, sugar, honey, eggs, and cream may sound like a nonstarter, but think about it: all of the main ingredients are there. Sweet, milk, creamy, and fresh — all the elements work well together. For full effect, serve after a spicy meal you’ll appreciate the subtle flavors after giving your palate a workout.

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Watch the video: Sweet Pea, My Sweet Pea (December 2021).