SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
- Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.
LEMONY GREEN PEAS IN A POD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Beans & Legumes
Number Of Ingredients 8
Steps:
- Place 1/2 cup water and the salt in a large skillet. Squeeze juice from each lemon wedge into the pan, adding the lemon wedges as well. Bring water to a simmer over high heat, add the peas, and cover. Simmer until the peas are bright green, about 1 minute.
- Remove the lid from the skillet, and continue to simmer until almost all the water has evaporated, 1 to 2 minutes. Add olive oil and garlic, and salt and pepper to taste; mix well to combine. Cook, stirring often, over high heat until the peas are completely cooked through, about 1 1/2 minutes. Remove the skillet from heat.
- Add mint, and toss to combine. Transfer peas to a serving platter, and serve warm.
LEMONY GREEN BEANS AND PEAS
Provided by Kemp Minifie
Categories Vegetable Side Vegetarian Lemon Green Bean Legume Pea Healthy Potluck Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Add green beans to a 3- to 4-quart pot of very well salted boiling water, and cook, uncovered, until barely tender, 4 to 5 minutes.
- Stir in peas and cook, uncovered, until beans and peas are tender, 2 to 3 minutes.
- Meanwhile, put butter and zest in a large bowl.
- Drain vegetables in a sieve and add to bowl. Toss until well coated with butter and zest.
- Season with salt and pepper.
PEA PODS AND GREENS MEDLEY
From Betty's Soul Food Collection... Blended in perfect harmony, sugar snap peas, carrots and collard greens are simmered in a deliciously seasoned chicken broth, then dressed with zesty red pepper sauce.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat broth to boiling. Stir in collard greens, vinegar, onion powder, seasoned salt and garlic powder. Return to boiling. Reduce heat to medium-low; cover and boil gently 10 minutes.
- Stir in carrots. Cover; cook 8 minutes. Stir in pea pods; cover and cook 2 to 3 minutes longer or until carrots and pea pods are crisp-tender. Serve with red pepper sauce.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
LEMONY SNAP PEAS WITH VARIATIONS
This recipe makes four different snap pea salads. There is one base recipe, then 3 variations included. From "Cooking Light" magazine.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven, bring the 8 cups of water to a boil; add peas and cook until crisp-tender, about 30 seconds.
- Drain and plunge peas into the ice water bath to stop them from cooking; drain again and slice peas in half diagonally.
- In a medium bowl, combine lemon zest and the remaining ingredients with a whisk; add peas and toss gently to coat in sauce.
- Radish and Feta variation: Prepare the base recipe, but only use 1/8 teaspoon of the salt. Add 1/2 cup thinly sliced radishes, 1/3 cup crumbled feta (1 1/2 oz), and 3 tablespoons chopped fresh mint or basil to the pea mixture. Adds about 30 calories.
- Israeli Couscous and Dill variation: Heat 2 teaspoons olive oil in a saucepan, over medium heat, and saute 2/3 cup Israeli couscous, for 3 minutes. Add 1 cup water, bring to a boil, cover, reduce heat, and simmer 10 minutes. Drain and rinse. Prepare the base recipe with 6 ounces of peas, increase the salt to 1/2 teaspoon and substitute 1/2 teaspoon minced garlic for the shallot. Combine pea mixture, couscous, and 1 tablespoon minced fresh dill. Top with 2 tablespoons shaved Parmesan cheese. Adds about 140 calories.
- Toasted Almond and Pecorino variation: Prepare base recipe. Toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat until lightly brown, about 3 minutes. Add almonds to pea mixture, tossing lightly. Top with 3 tablespoons shaved pecorino Romano cheese. Adds about 40 calories.
Nutrition Facts : Calories 68.4, Fat 3.7, SaturatedFat 0.5, Sodium 139.1, Carbohydrate 8.8, Fiber 2.9, Sugar 2.1, Protein 1.8
LEMONY GREEN-PEA SNACK
This bright snack makes the most of fresh green peas.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Place 1/2 cup of water and the salt in a large skillet. Squeeze juice from each lemon wedge into the pan, adding the used lemons as well. Bring water to a simmer over high heat, add the peas, and cover. Simmer until the peas are bright green, about 1 minute.
- Remove the lid from the skillet, and continue to simmer 1 to 2 minutes until almost all the water has evaporated. Add the olive oil and garlic, and salt and pepper to taste; mix well to combine. Cook, stirring often, over high heat until the peas are completely cooked through, about 1 1/2 minutes. Remove the skillet from heat.
- Add mint, and toss to combine. Transfer peas to a serving platter, and serve warm.
LEMONY SUGAR SNAP PEA STIR-FRY
Try this fresh side in the spring when sugar snap peas are in season -- the tart lemon flavor brings out the sweetness of the peas.
Provided by Annacia
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet heat oil over medium-high heat add lemon slices; cook 4 minutes, turning once.
- Remove lemons; set aside.
- Add pea pods and leek to skillet; stir-fry 3 to 4 minutes or until pea pods are crisp tender.
- Stir in dill (if using) and reserved lemon slices.
- Season to taste with salt and pepper.
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