BEST PEAS RECIPE
This peas recipe takes just 5 minutes! Cooking frozen peas with garlic and lemon makes them taste incredible. It's an easy side dish that everyone loves!
Provided by Sonja Overhiser
Categories Side Dish
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Rinse the peas under warm water and shake off excess liquid.
- Smash and peel the garlic cloves.
- Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
- Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.
Nutrition Facts : Calories 107 calories, Sugar 3.4 g, Sodium 95.2 mg, Fat 6.6 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 9.1 g, Fiber 3 g, Protein 3.5 g, Cholesterol 7.6 mg
SPRING-PEA SAUCE
Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking.
- Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 teaspoon at a time; whisk until emulsified. Season sauce with salt.
CREAMY SPRING PEAS WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
- Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
- Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
- Photograph courtesy Anna Williams
Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams
SPRING PEA SAUCE
You can make this sauce with thawed frozen peas instead of fresh, in which case they don't need to be blanched.
Yield makes 3/4 cup
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
- Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.
- (Per Serving)
- Calories: 37
- Saturated Fat: 1.2g
- Unsaturated Fat: .6g
- Cholesterol: 5mg
- Carbohydrates: 3.5g
- Protein: 1.4g
- Sodium: 123mg
- Fiber: 1.2g
CITRUS-ROASTED SALMON WITH SPRING PEA SAUCE
Salmon seasoned with orange, lemon, and lime contrasts beautifully with a fresh-pea puree. Green peas-actually legumes, not vegetables-are high in protein and vitamin K, which boosts bone health.
Yield serves 8
Number Of Ingredients 15
Steps:
- Finely grate the zest of 2 oranges and 2 lemons. Cut the remaining orange and lemon into 1/4-inch-thick rounds. Stir together citrus zests (including lime), sugar, 2 teaspoons salt, 1 1/2 teaspoons pepper, and the coriander in a small bowl.
- Place salmon, skin side down, in a nonreactive (glass or ceramic) baking dish large enough for it to lay flat. Rub spice blend all over salmon. Cover with plastic wrap. Refrigerate 2 hours.
- Remove salmon from refrigerator. Wipe off spice blend with paper towels. Let fish stand at room temperature 20 minutes. Meanwhile, preheat oven to 400°F.
- Arrange half the orange and lemon rounds in a single layer in a large roasting pan; place salmon, skin side down, on top. Rub the oil all over salmon. Roast until opaque throughout, about 17 minutes. Remove from oven; cut salmon crosswise into 8 pieces.
- To serve, divide sauce among eight serving plates, and top each with a piece of salmon. Garnish with pea shoots and remaining orange and lemon rounds.
- Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
- Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.
- (Per Serving)
- Calories: 432
- Saturated Fat: 4.9g
- Unsaturated Fat: 13.4g
- Cholesterol: 109mg
- Carbohydrates: 16.2g
- Protein: 36.8g
- Sodium: 686mg
- Fiber: 3.6g
- (Per Serving)
- Calories: 37
- Saturated Fat: 1.2g
- Unsaturated Fat: .6g
- Cholesterol: 5mg
- Carbohydrates: 3.5g
- Protein: 1.4g
- Sodium: 123mg
- Fiber: 1.2g
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