Smashed Peas With Mint Tapenade Recipes

SMASHED PEAS WITH MINT

Steps:

• Bring a large pan with about a half-inch of water in it to a simmer on the stove. When the water is simmering, toss in the frozen sweet peas and edamame. No need to thaw them first.
• Simmer them for about 5 minutes, until tender. (Yank one out of the pot and give it a nibble. You'll know when you bite into it if it's still kind of hard and raw.)
• When they're done, drain them well in a colander.
• When they're well drained, toss the little green guys into your food processor. (If you don't have a food processor, I'm reasonably sure you could do this with a potato masher and a little elbow grease.)
• Process them on high until they're smashed to bits. You may need to stop once or twice and scrape down the sides of your bowl. When they're fairly mashed up, squeeze in the lemon.
• Puree again on high to incorporate the lemon juice. In terms of consistency, you're aiming for a chunky paste. Some leftover bits of peas are fine, but you should be able to spread it on a piece of toast with a knife.
• Toss in the garlic powder and some kosher salt and freshly cracked black pepper. (Start with a little, add more after you taste.) Add the mint and most of the sliced scallion (save a little to garnish the dish). Mix together until uniform.
• Transfer to a serving bowl.
• Drizzle with good, fruity olive. Serve warm or at room temp. Enjoy!

SMASHED PEAS WITH MINT BUTTER

Steps:

• Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
• While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
• Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.

SMASHED BUTTERY PEAS

Steps:

• Cook 1 pound frozen peas with 4 tablespoons each butter and water and 1/2 teaspoon salt in a saucepan over medium heat until soft, 12 to 15 minutes. Uncover and smash with a potato masher to make a chunky puree. Stir in 1/2 teaspoon each lemon zest and pepper. Season with salt and thin with 2 to 3 tablespoons water.

SMASHED PEAS WITH MINT TAPENADE

Steps:

• Process the peas in a food processor until roughly chopped. Stir in fresh mint, olive oil, salt and pepper.
• Can be made ahead of time and refrigerated, but allow to sit out on counter for 10 minutes to bring tapenade back to room temperature.

SMASHED PEAS WITH MINT BUTTER

Steps:

• Cook peas with water and 1/2 teaspoons salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
• While peas cook, stir together butter, mint, parsley, pepper and remaining 3/4 teaspoons salt until combined well.
• Pulse peas (with cooking water) in 2 batches in a food processor until coarsely pureed, transferring to a large bowl. Stir in herb butter until melted.

CHICKPEA AND BALSAMIC VINEGAR TAPENADE

Steps:

• Combine all ingredients. Can be made ahead and refrigerated, but serve at room temperature.

SMASHED PEAS WITH FRESH MINT

Steps:

• Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
• In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
• Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
• Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.

MINTED PEA MASH

Steps:

• In a large skillet, melt butter over medium-high. Add peas and cook, stirring constantly, until warmed through, about 5 minutes. Transfer to a food processor and pulse until coarsely pureed. Stir in mint and season with salt and pepper. Serve warm.

SMASHED MINTED PEAS

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

MASHED PEAS

Steps:

• Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

MINTED PEAS

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

BUTTER-SMASHED PEAS WITH RADISHES

Steps:

• Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
• Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
• Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.