Herbed Pea Sauce Recipes

GARLIC AND HERBED EARLY PEAS AND FRENCH BEANS

Steps:

• Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.
• In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.
• Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.

HERBED PEAS

Steps:

• Sauté onion and celery in butter in saucepan until tender.
• Add peas, salt, pepper, marjoram, and water.
• Cover tightly; cook just until peas are tender, about 10 minutes. Stir occasionally.
• (This technique also works well with green beans or corn).

HERBED PEAS

Steps:

• In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.

CHICKEN WITH HERBED PEA PUREE AND SPINACH

Steps:

• Preheat oven to 450 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; puree.
• Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
• Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.