Green peas are in season and these are not your mushy canned green peas from elementary school cafeteria days. These are the fresh, plump and even a little crunchy green peas.
Green peas are one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. They are relatively low in calories, comparable to beans and cowpeas.
About a cup of green peas provides only 81 calories, no cholesterol, proteins, soluble and insoluble fiber.
If freezing, blanch first by cooking in boiling salted water to cover, 1 to 3 minutes or until crisp-tender, draining, plunging into ice-cold water and draining again.
These recipes may sound a little strange but I promise, you will be pleasantly surprised.
Potato Salad with Green Peas
2 pounds red potatoes (about 7 medium)
1 cup shelled green peas
3 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons chopped fresh basil
1/2 cup tarragon vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon cracked pepper
1 garlic clove, minced
In a large saucepan, cover potatoes with water; bring to a boil. Reduce heat; simmer, partially covered, 25 minutes or until tender. Add green peas; cook 1 minute. Drain; cool slightly. Cut potatoes into 1/4-inch slices. Combine potatoes, peas, parsley, chives and basil in a large bowl. Combine vinegar and remaining ingredients in a small bowl, and stir with a whisk. Pour over potato mixture, tossing gently to coat.
Risotto with Green Peas and Shrimp
2 (8-ounce) bottles clam juice
3 cups water
1 tablespoon olive oil
1/4 cup minced shallots
1 1/2 cups uncooked short-grain rice
1/3 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 cup (1/2-inch) diagonally sliced snow peas
1 cup shelled green peas (about 3/4 pound unshelled)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1 teaspoon grated lemon rind
1/4 teaspoon black pepper
In medium saucepan, simmer clam juice and water, keeping warm over low heat. Heat oil in a large saucepan, add shallots, cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Stir in 1/2 cup juice mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining juice mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Stir in shrimp, snow peas and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
Garlicky Green Beans and Peas
2 tablespoons butter
1/2 teaspoon citrus herb seasoning (salt-free Spice Island or Pinch Perfect)
1 cup fresh green beans
1 cup fresh peas
2 tablespoons diced pimientos
1 teaspoon minced garlic
Salt and freshly ground black pepper
In medium saucepot, over medium-high heat, melt butter. Add remaining ingredients and cook for 4 to 5 minutes, or until heated through.
Green Peas with Cheese and Herbs
3 quarts water
1/2 teaspoon salt
1 pound fresh or frozen peas, about 3 cups
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 teaspoons chopped fresh mint leaves
2 teaspoons chopped fresh parsley leaves
4 ounces cheese (ricotta or Swiss), cut into 1/4-inch cubes
In a large covered saucepan over high heat, boil water with 1/2 teaspoon of salt. Add peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove, drain and plunge into ice cold water; drain and set aside.
In a medium mixing bowl, whisk red wine, vinegar, shallot, salt and pepper. Slowly drizzle in olive oil while continuing to whisk. Add peas, mint, parsley and cheese and stir to combine. Cover and cool in refrigerator for 15 to 20 minutes before serving.
Pea Salad Deviled Eggs
12 hard-boiled eggs
1/2 cup blanched fresh sweet peas
4 cooked bacon slices, finely chopped
1/4 cup mayonnaise
2 tablespoons minced red onion
2 tablespoons sour cream
1 teaspoon fresh mint
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Slice eggs in half lengthwise. Remove yolks and mash with coarsely chopped peas, bacon, mayonnaise, red onion, sour cream, mint, salt and pepper. Spoon into egg white halves. Serve immediately, or chill up to 1 hour.
Green Pea Pesto
1 cup fresh peas
1 cup chickpeas, drained and rinsed
1/4 teaspoon salt plus more to taste
1/4 teaspoon pepper
1 to 2 cloves garlic
2 to 3 tablespoons Parmesan cheese
1 tablespoon olive oil
Combine all ingredients in a blender or small food processor. Blend until smooth. Add about half a cup of water and mix, adding more liquid for desired consistency. Serve over hot whole grain noodles and top with Parmesan cheese.
Tammy Kelly is director, Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or Tammy_Kelly@ncsu.edu.