SUGAR SNAP! PICKLED PEAS
You need only a day to snap to attention and enjoy the the bright flavor of these compulsively snackable pea pods! Pickled peas will keep for several months.
Provided by Matt Wencl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT40m
Yield 32
Number Of Ingredients 10
Steps:
- Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
- Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
- Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 1.9 g, Fiber 0.4 g, Protein 0.4 g, Sodium 180.5 mg, Sugar 0.4 g
COLD DILLED PEAS
Provided by Jonathan Reynolds
Categories salads and dressings, side dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Boil peas in salted water until very tender, 5 to 10 minutes. Drain and immediately plunge peas into ice water until cool. Drain again.
- Mix the remaining ingredients with the peas and refrigerate for one hour before serving.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 190 milligrams, Sugar 4 grams
COLD PEA SALAD
Very easy salad. Most people are reluctant to taste this at first, but quickly are as hooked as we are!
Provided by Shannon Copeland
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Just mix all ingredients together and let chill for at least an hour before serving.
- Add more or less mayo to taste.
Nutrition Facts : Calories 5.5, Sodium 0.6, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 0.1
COLD CURRIED PEA AND BUTTERMILK SOUP
Steps:
- Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
- Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.
DILL & CHIVE PEAS
Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. -Tanna Richard, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook peas according to package directions. Stir in remaining ingredients; serve immediately.
Nutrition Facts : Calories 113 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 346mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
CHILLED FRESH PEA AND BUTTERMILK SOUP
Green peas shine in a soup that gets tang from buttermilk, depth from vermouth, and body from a Yukon Gold potato. Delicate pea tendrils are a fitting garnish, but optional.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield 1 cup
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan over medium heat. Add leek, and cook until softened, about4 minutes. Stir in potato and dry vermouth, and reduce slightly, about 2 minutes. Add chicken stock and water. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 7 to 8 minutes.
- Bring to a boil. Add peas. Cover, and cook just untilpeas are tender and bright green, about 2 minutes. Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Stir in buttermilk, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.Garnish each serving with pea tendrils if desired.
Nutrition Facts : Calories 149 g, Fat 4 g, Protein 7 g
DILLED CORN AND PEAS
Celebrate the harvest seasons with this striking combination of crisp colorful vegetables. Seasoned with dill, butter, salt and pepper, it's an easy but impressive addition to any meal. -Marlene Muckenhirn, Delano, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
DILLY SWEET PEAS
A tongue-tingling side dish. Dilly Sweet Peas gets fun flavor from dill pickles and pickle juice balanced with a bit of honey. "Whitney and I always go back for seconds," assures Felicia.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Prepare peas according to package directions; drain. Add remaining ingredients and toss to coat.
Nutrition Facts :
DILLED PEA SALAD
Make and share this Dilled Pea Salad recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Prepare peas according to cooking directions; drain and cool.
- Combine remaining ingredients; stirring well.
- Add peas and toss gently.
- Cover and refrigerate 2 hours.
- Serve cold.
Nutrition Facts : Calories 119.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 10.1, Sodium 114, Carbohydrate 13.5, Fiber 3.9, Sugar 4.9, Protein 5.5
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