Posted on

Pass me the peas, please…

A delicious way to infuse your holiday table with more color and flavor is by buying farm-fresh vegetables; like multicolored corn on the cob; or one of my favourites, dark green peas still in the shell, albeit pulled, cooked and well seasoned!

Shoot your own peas this year; an investment of time and more attention; recover peas from their shells; you will notice the difference of natural selection, sweetness and freshness, and a few other qualities that are worth mentioning…

Suggestions:

2 pounds. of fresh organic peas, still in the pod; discard shells; Delivering your prize as you remove the hard outer shell or skin, it’s you who win, when you retrieve your find, which once hid the gift of tasty peas inside.

2 garlic cloves, fresh and finely chopped (I use the smaller holes on my cheese grater and enjoy the garlic oil that flakes out.)

2-3 cups freshly made turkey, chicken or vegetable broth (my broths are low sodium or organic, or vegetable broth of my choice) Actually, any action of your choice is fine.

2 small bay leaves

1 tablespoon of olive oil. (of Mediterranean origin they are the tastiest, in my opinion)

½ teaspoon butter, oh yeah I know, we all use more than that, maybe a full teaspoon will do.

½ teaspoon of fresh ground cumin or cumin powder

½ cup chopped celery, use your celery leaves too…

½ cup chopped red or yellow bell peppers (include all of them for added flavor and color).

1 medium diced shallot (red onions are also sweet and delicious and a great substitute).

½ teaspoon fresh lemon juice, recover 1/2 tablespoon of the zest, before juicing your lemon.

1-3 tablespoons of sea salt

¼ cup chopped fresh parsley leaves

Fresh, ground, white, pepper to taste.

Clean and discard the peas and reserve in a bowl. Combine salt, bay leaves, celery, bell peppers, shallots and two minced garlic cloves, peas, and broth or broth in a medium saucepan until it boils.

Cooking time varies depending on the firmness of the fresh peas from 12 to 22 minutes. (If I’m short on time, I cook for 10-15 minutes in my pressure cooker.)

Remove from heat, drain stock or broth, discard bay leaves; continue with the rest of the cooking suggestions). Stay close or very close, in proximity, to your kitchen, avoid overcooking; let your peas still take a tender bite…

Transfer to a decorative bowl, add the remaining ingredients, adding your lemon juice; mix in your fresh parsley. Garnish with bright yellow lemon zest! Serve alongside the rest of your main course for lunch or dinner, or as a nutritious snack, any time of the day or night.

I enjoy learning from you and from others offering me knowledge continuously!

Leave a Reply

Your email address will not be published. Required fields are marked *