Pea Pods And Radishes Food

ASPARAGUS, SNOW PEA, AND RADISH SALAD

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Steps:

• In a large bowl, toss together the radishes, peas, ricotta and mint.
• Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
• Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
• Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
• In a large salad bowl, combine the peas, radishes, and minced chives.
• For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
• Toss the vinaigrette with the salad and serve.

PEA PODS WITH FRESH MUSHROOMS

Steps:

• Snip off ends of pea pods; wash, leave in colander.
• Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
• Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!

PEA PODS AND RADISHES

Steps:

• Cook peas in boiling water for 1 minute. Pour off the water, and add butter, radishes, and salt and pepper to taste. Toss well.

RADISH SNAP PEA SALAD

Steps:

• Trim and rinse the radishes; de-string (if necessary) and rinse the snap peas. Pat dry and set aside while you make the dressing.
• Peel and mince the garlic; put the garlic in a measuring cup or small bowl. Stir in the lemon juice, salt, pepper, buttermilk, and olive oil.
• Trim the green onions; cut them in half lengthwise and mince them; add them to the dressing.
• Mince the dill and stir it into the dressing. Set the dressing aside so the flavors can blend while you chop the vegetables.
• Working with 1 radish at a time, cut it in half lengthwise, cut each half into 3-4 slices, turn them and stack them to cut the slices into 3-4 sticks. Repeat with the remaining radishes.
• Trim the snap peas and cut the pods into 1/4- to 1/2-inch pieces.
• Put the vegetables in a salad bowl, drizzle on the dressing to taste, toss to coat the vegetables evenly, and serve. Garnish with more dill, if you like.

WHEAT BERRY SALAD WITH PEAS, RADISHES, AND DILL

Steps:

• Remove strings from sugar snap peas. Cut each snap pea or snow pea pod diagonally into thirds.
• Bring a large pot of water to a boil over high heat. Add wheat berries, reduce heat to medium, and cook, uncovered, stirring occasionally, until tender but still chewy, about 1 hour. Stir in sugar snaps and frozen peas and cook 1 minute. Drain wheat berry mixture in a large colander and rinse under cold water. Drain well. Transfer wheat berry mixture to a large bowl and let cool, about 30 minutes. Stir in green onions and radishes.
• Whisk together lemon juice, mustard, salt, and sugar until sugar is dissolved. Whisk in oil. Pour dressing over salad and toss well. Add dill and toss to combine.

ASPARAGUS, PEAS, AND RADISHES WITH FRESH TARRAGON

Steps:

• Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.
• Add asparagus to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.)
• In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.

PEA & RADISH SALAD

Steps:

• Put the shallot and peas in a bowl. Pour over a kettle of boiling water, then drain. Mix the vinegar, oil and sugar to taste, then season generously. When you're ready to eat, toss the shallot, peas, leaves, radishes and dressing together.

SAUTEED RADISHES AND SUGAR SNAP PEAS WITH DILL

Steps:

• This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES

Steps:

• Blanch peas if needed: If using fresh or frozen peas that are sweet and tender, leave them as is and add into a large bowl. If the peas are a bit starchy, blanch in a pot of salted boiling water until just tender, 2 to 3 minutes. Drain peas, and immerse in ice water, then drain and put in a large serving bowl. Set aside.

PEA SALAD WITH RADISHES AND FETA CHEESE

Steps:

• Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
• Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

SNOW PEA, SCALLION, AND RADISH SALAD

Steps:

• Put the snow peas in a microwave-safe bowl with 1 Tbs. water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamond shapes, discarding the end pieces.
• In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together the vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.