Category: Peas

Pea, Asparagus and Fava Bean Salad

Asparagas, Bacon, Beans, Lemon, Parmesan, Peas, Salad
Spring Greens

This recipe is in the latest Bon Appetit and I thought it would be a great dish to serve for Easter dinner.  It was tasty, pretty and very easy.  A keeper.

Bon Appetit, April, 2013

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated Pecorino or Parmesan
  • 1 tablespoon (or more) fresh lemon juice
  • Kosher salt, freshly ground pepper
  • 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed (I used frozen edame as I couldn’t find any fava beans)
  • 2 bunches asparagus, trimmed, stalks peeled if thick
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 1/2 cup vegetable oil
  • 1 shallot, thinly sliced
  • 4 slices bacon, cooked and crumbled

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

 

CSA Week #3

CSA, Peas, Pork, Rice

We started getting a weekly CSA from Fresh Fork three weeks ago.  They added a stop at UH this year which makes it very convenient. Every Friday I walk out to the parking lot and I get two large bags of good stuff plus they sell other additional items there as well. We have been happy with everything so far and have been eating very well with all the vegetables that we get here as well as from our garden that keeps producing.  In this weeks bounty: 2 pork chops (I bought two additional ones), 2 lbs. spelt berries, spinach, bok choy, swiss chard, beets, carrots, snow peas, nappa cabbage, dozen eggs, 2 different kinds of lettuce, red bulb green onions, and snow peas.  I also bought some black raspberries that they had for sale.

fresh fork bounty

We had a nice dinner last night that consisted of most everything in this batch: Grilled Teriyaki pork chops, fresh peas with mint, sauteed swiss chard, and steamed rice with parsley, basil and mint.  Yeay summer.

Fettuccine with Ham, Mushroom and Peas

Cream, Main Dishes, Mushrooms, Parmesan, Pasta, Peas

This is a weekly stand by that we have been making for years and years.  It’s not really much of a recipe, but we base it on a recipe from a cookbook that I think somebody gave us as a wedding present – almost 23 short years ago.  Everybody likes it and it couldn’t be easier to make.  (Jack always gripes about the mushrooms but tough luck Jack.)

We made this last Sunday and made it even better because we made homemade pasta.  We haven’t made pasta in a super long time and me and Sophie had fun doing it together.  I don’t think she ever made it before.

The pasta dough recipe we use is from the New Basics. It makes about the equivalent of one pound of dried pasta:

  • 2 cups all-purpose flour
  • 3 eggs

Place the flour in a food processor, and with the motor running, add the eggs one at a time.  Continue processing for 15 seconds.

Turn the dough out onto a lightly floured surface, and knead until it has formed a smooth, firm ball.

Cover with a kitchen towel and let rest for 30 minutes.

Divide the ball into 5 pieces.  Use pasta maker to roll out each ball for whatever kind of pasta you want.

Back to the ham, mushrooms and peas: in goes the butter:

Adapted from 365 Ways to Cook Pasta, Marie Simmons

Paglia E Fieno

  • 6 T. butter (we usually use much less)
  • 12 oz. mushrooms, sliced
  • 1/2 to 1 cup of frozen peas
  • 1 cup heavy cream (we usually use skim milk because it’s in the fridge and it works fine…but of course tastes better if use use whole milk or half and half)
  • 1/2 cup slivered cooked ham
  • 1 lb fettuccine
  • lots of parmesean
  1. Heat 3 T. butter in skillet; add mushrooms and saute for about 5-10 minutes.  Add the peas and cook for a few minutes.  Add 1/2 cup of cream, heat to boiling and simmer until thickened.  Add the ham and season with salt and pepper.
  2. Meanwhile, cook the fettuccine in boiling water until cooked al dente.  Drain when done.
  3. Throw the fettuccine in the skillet with the mushrooms, ham and peas – put in more butter and cream if you want it.  A scoop or two of pasta water is good also.  Add lots of parmesean cheese and more salt and pepper if you want.

Enjoy

Couscous Salad

Chic Peas, Coucous, Mushrooms, Peas, Red Pepper, Salad

Evie Davis

  • -3 cups boiling water
  • 2 cups couscous
  • 1 15 oz. can chick peas, drained
  • 1 T. butter
  • 2 cups sliced mushrooms
  • ½ t. thyme
  • 3 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 cup peas, cooked fresh or frozen
  • ½ cup currants

– ½ t. salt
– ½ cup parsley, minced
– 1 t. ground cumin
– ¼ t. cayenne pepper
– 6 T. olive oil
– 6 T. lemon juice

In a medium size bowl, pour boiling water over couscous.  Stir and cover, stirring occasionally, keeping covered until all the water has been absorbed (about 30 minutes).  Uncover and allow to cool.  Add chickpeas.

In a frying pan, melt butter over medium heat.  Add mushrooms, thyme and garlic;  sauté until just tender.  Add to couscous along with the rest of the ingredients.  Chill at least 1 hour before serving.