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 Springtime is the ideal time to go to your local market and buy fresh springtime peas. These peas are so tender that they are ready to eat as soon as they’ve heated through, needing no more than a minute or two of steaming, simmering in broth, or a gentle sauté.
Even though most people consider peas a vegetable, they are actually part of the legumes family. Peas are rich in protein and carbohydrates, but low in fats. They are also a great source of fibers, vitamin A, C, and B9. Eaten fresh or frozen, peas are also a good supplier of thiamin and iron. Because peas are rich in water-soluble fibers, they promote good intestinal health. They also help the energy to keep steady by slowing the appearance of glucose in the blood.
 When you go to your local market, sort through the pods to select those with the best color that are small, but feel well-filled with plump peas. If you have the opportunity to break it open and taste the peas, it should snap in two and have a very sweet taste.
When you get home, store your peas loosely wrapped in your refrigerator bin. The cold air will keep their sugars from converting to starch. You need to cook your fresh peas within a day or so of bringing them home. When you prepare them, just use your fingers to split each pod open along its seam, then use your thumb or finger to sweep the peas out into a bowl.
The advantages of cooking with fresh, seasonal ingredients are endless. They also usually taste richer, fresher, and are more nutritious. Here are a few meals that are bursting with springtime flavor.
 Springtime Peas
2 lb. fresh peas, unshelled
3 to 6 lettuce leaves
1/3 c. sliced green onions
1 tsp. sugar
1/2 tsp. salt
Dash pepper
Dash dried thyme, crushed
3 tbsp. butter
Shell peas. Cover bottom of skillet with lettuce, top with peas and onions. Sprinkle on sugar and seasonings; add butter. Cover tightly and cook over low heat 10 to 15 minutes or until peas are done.
Springtime Vegetable Pasta
For vegetables and sauce:
1 c. fresh shelled peas (about 1 lb. unshelled)
1/2 c. (1 stick) unsalted butter
4 med. shallots, finely chopped
2 med. zucchini, thinly sliced
2 med. carrots, peeled & thinly sliced
1/2 sm. cauliflower, broken into sm. florets
1/2 lb. mushrooms, thinly sliced
1/4 red bell pepper, seeded & cut into sm. dice
1/2 c. chicken stock
1 c. whipping cream or half & half
2 tbsp. finely chopped basil or 1 tbsp. dried leaf
1/4 lb. imported Gorgonzola cheese, cut into sm. spices (blue cheese)
1/2 tsp. salt
1/4 tsp. finely ground white pepper
1 tbsp. oil
1 tsp. salt
1 lb. fresh pasta, cut into fettuccine or linguine
For garnish:
2 tbsp. chopped parsley
1/2 c. fresh grated Parmesan cheese
1. For vegetables and sauce: Cook peas in a medium saucepan of boiling water over high heat for 5 minutes or until just tender. Pour cold water over peas to stop cooking process. Drain thoroughly.
2. Heat butter in large skillet over medium heat. Add shallots and saute, stirring occasionally, until softened. Add zucchini, carrots, cauliflower, mushrooms and red pepper and stir fry about 3 minutes. They should be cooked but still crisp. Remove 1/4 cup vegetables for garnish.
3. Add chicken stock, cream and basil to skillet. Simmer about 3 minutes. Stir in gorgonzola and let melt in sauce.
4. Add peas and cook 1 more minute. Add salt and pepper. Taste for seasoning.
5. Add oil and salt to large pot of boiling water. Add pasta and cook over high heat until al dente. Drain well.
6. Pour vegetable - sauce mixture over pasta and toss. Top with reserved garnish and chopped parsley. Pass Parmesan cheese separately.
Advance preparation: May be prepared through step 3 up to 2 hours ahead. Cover and keep at room temperature. Serves 4 as main course or 6 as appetizer.
 Springtime Chicken Salad
1 can (5 oz.) chicken
3 tbsp. wine vinegar
1 tbsp. olive oil
1/4 c. cooked peas
Cherry tomatoes
3 tbsp. sliced onions
2 tbsp. fresh dill weed or 1/2 tsp. dried
1 c. cooked corkscrew macaroni
Lettuce
In small bowl, combine all ingredients except lettuce and cherry tomatoes. Toss lightly. Serve on lettuce. Garnish with cherry tomatoes. Serves 2.
Surprising Springtime Salad
 1 orange, divided into segments and cut in half
1/2 grapefruit, divided into segments and cut in half
20-30 red grapes, cut in half
10-15 Chinese pea pods, steamed for 2 minutes and cut in half
1/2 green pepper, cut into sm. pieces
A few slices red onion; optional
Alfalfa sprouts
2 tsp. sunflower seeds
1 1/2 tbsp. sweet and sour dressing, or Italian dressing
Mix all ingredients. Chill well. Serve on a bed of lettuce. Serves 4-6. |
