PEAS-ICONS OF SPRNG

My appreciation of seasonal produce was enhanced living in Italy. The entire population seems to anticipate and then enjoy the bounties of each season. I fondly remember one spring Saturday. I’d been invited to luncheon and the races, but when I opened the door, I was greeted by three grinning people, carrying grocery bags exclaiming “spring peas are here!” My friends had passed the green grocer’s on the way to my apartment and plans changed instantly. Next thing I knew we were sautéing garlic cloves in oil, and carving pieces of ham to brown. When that was done, the peas, which the grocer had shelled, were piled in the pan and cooked to just tender, then served with freshly grated cheese on top. Crusty bread and local Chianti finished off a truly delicious meal. No one cared we missed most of the races.

I learned my lesson in Italy.  All these years later, I still stop to enjoy each season’s harvest; to taste the different offerings and to fully appreciate them. With no season is this easier or more enjoyable than in spring but Mother Nature often makes us wait and wait until it seems spring will never come. For the menu planner facing holidays, special events or just a bored, impatient family, it can be a difficult time.

Green peas are the answer. Though served all year, they are still associated with spring crops and, fortunately, freeze beautifully. Well prepared frozen peas look and taste fresh.  Their bright color and flavor give a spring-like presentation, perking up not just the plate but the meal.  Below are recipes to prove my point. The first is the one we made that Saturday in Italy.

RECIPES

Peas with Ham:  Serves 4
2 lb. peas—the tiny springs ones, fresh are best

2 cups ham in ½ inch cubes OR 8 oz. cubed, sliced Deli ham

4 cloves garlic

2 Tbs. oil

½ Tbs. butter

Water

Salt and pepper

Grated or shaved Parmesan for garnish.

Heat the oil in a skillet large and deep enough to hold all the ingredients. Sauté the garlic cloves until brown but not burnt and remove. Turn the ham over in the pan to coat and warm a bit, then add the peas and stir to coat, adding a bit of water to prevent sticking to the pan. Cover and cook for 5-8 min. until the peas are just tender. Serve at once with grated Parmesan. 

Penne with Ham and Peas in Creamy Sauce: Serves 4-

(1) 1 lb. box of penne –I like  the whole grain or equal amount of cheese tortellini

2 cups frozen or fresh peas – not canned

4-5 oz. Sliced ham cut in 1 inch squares  OR 2 cups leftover ham  in ½ inch pieces ***

2 Tbs. oil

1 tsp. chicken bouillon granules

¼ tsp. garlic powder—optional

1 cup skim or 1% milk, or half and half *

1/3 cup pasta water

Shredded or grated Parmesan cheese.

Cook the pasta according to box directions until just al dente= about 8-9 min. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate.  Add peas, bouillon and if using, garlic powder. Stir to dissolve powders and coat all ingredients with the oil. (2 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms. (4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve hot.

*Whole milk and light cream separate and curdle when boiled

Green Peas, Lettuce and Scallions (Green Onions) Serves 6

1Tbs. butter

2 heads Bibb lettuce-halved lengthwise

3 bunches scallions—roots and tough green ends trimmed

1 lb. peas- frozen or fresh

1 Tbs. oil

Salt and pepper and/or lemon pepper

Melt the oil in a sauce pan over low heat, gently toss the lettuce and scallions to coat well.  Sprinkle with a little salt and freshly ground pepper. Butter, cover and cook 5 min. stirring once. Add peas, toss to coat well in sauce and add ¼ cup water, cook 5 min. Uncover, increase heat to medium and stir constantly until water evaporates. Adjust seasonings using only lemon pepper. Serve.

Peas and Mint Serves 4-6

1 lb. fresh or frozen peas

¼ cup chopped fresh mint.

2 Tbs. butter

Steam or lightly boil the peas until crisp tender about 5 min or as stated on package. Drain, add mint or butter and toss to coat and mix, Serve at once.

Peas with Garlic: Serves 4

2 lb. shelled fresh new peas

4-6 cloves garlic-depending on preference

½ lb. cooked ham – cubed

2 Tbs. olive oil

Parmesan cheese

Heat the oil in a large skillet over medium heat. Add the garlic cloves and sauté until browned then remove and discard. Add the ham to the pan and turn a minute to coat, add the peas, lower the heat a bit and stir constantly until just crisp-tender. Serve at once with a grinding of fresh black pepper and passing Parmesan as a garnish. This is excellent with a loaf of crusty bread.

Peas and Carrots: Serves 8-10—A Jamie Oliver recipe from-https://www.delish.com/cooking/recipe-ideas/a39316208/peas-and-carrots-recipe/

1 lb. carrots, peeled and thinly sliced on the bias

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/2 cup water

1 Tbsp. honey

2 Tbsp. Dijon mustard, preferably coarse-ground

1 (10-oz.) bag frozen peas

1 tsp. lemon juice

Freshly grated Pecorino or Parmesan, for serving (optional)

In a large skillet over medium heat, melt butter. Add carrots, salt, and pepper and stir until well-coated in butter, 2 min. Add water and bring to a simmer. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 min.  Add honey and mustard and stir until evenly combined, then add peas. Cook, stirring frequently, until peas are warmed through and sauce clings to veggies, about 5 min more. Remove from heat. Stir in lemon juice and top with cheese, if desired, before serving.

Pea Soup with Mint: Serves 6
3 Tbs. butter
2 onions minced
3 potatoes diced2 b. fresh green peas or equal amount frozen
2 Tbs. butter
Salt and pepper to taste
1 ½  tsp. chopped fresh mint leaves
2 cups milk
1 cup heavy cream
Mint leaves for garnish
Melt 3 Tbs. butter in a deep saucepan. Sauté onions until tender, stir in potatoes add 1 cup boiling water and cook until potatoes are tender, about15min. Add peas, 1 cup boiling water and boil until peas are cooked. Drain, puree and return to saucepan with 2 Tbs. butter, seasonings, mint and blend in milk. Cook over low-medium heat adding more milk if necessary, until soup is desired consistency. Cover and chill until ready to serve. Just before serving, stir in cream. Garnish with mint leaves.
NOTE: This soup can also be served hot.