Peas And Pea Tendrils With Lemon Dressing Food

LEMON GARLIC SAUTEED PEA TENDRILS

Steps:

• Gently clean pea tendrils by wiping them with a slightly damp paper towel.
• Cut off the woody end of the pea tendrils, about one inch of the thick end.
• Heat oil in frying pan over medium high heat.
• Add pea tendrils, garlic, lemon juice, and salt
• Cook approximately 4 minutes, until pea tendrils are just wilted and still vibrantly green.
• Remove from pan immediately to avoid overcooking.

PEAS AND PEA TENDRILS WITH LEMON DRESSING

Steps:

• Whisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside.
• Bring large pot of salted water to boil. Add fresh or frozen peas and cook 3 minutes. Add pea tendrils; cook 1 minute. Drain well. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and pepper.

PEAS AND PEA TENDRILS WITH LEMON DRESSING.

Steps:

• Whisk oil, lemon juice and sugar in small bowl to blend; set dressing aside.
• Bring large pot of salted water to boil.
• Add fresh or frozen peas and cook 3 minutes.
• Add pea tendrils; cook 2 minute. Drain well.
• Return vegetables to pot; add oil-lemon dressing and toss to coat.
• Season with salt and pepper.

SALMON WITH PEAS, PEA TENDRILS, AND DILL-CUCUMBER SAUCE

Steps:

• Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.
• Preheat broiler. Broil salmon, without turning fish over, until just opaque in center, watching closely and turning baking sheet once for even broiling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.

PEA TENDRILS WITH BABY PORTABELLAS AND LEEKS

Steps:

• Melt the butter in a large nonstick skillet over medium low heat.
• Add the leeks and cover.
• Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
• Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes.
• Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
• Season with salt and pepper and serve. Enjoy!

PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)

Steps:

• Rinse the pea shoots thoroughly in cold water twice, lightly drain.
• In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
• Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

PEAS AND BEANS WITH LEMON DRESSING

Steps:

• Bring a large suacepan of salted water to the boil. Cook the peas for 4 minutes (see note). Add the beans and cook for 2 more minutes.
• Drain and keep warm.
• Combine the oil, lemon juice, lemon rind, sugar, salt and pepper in a small saucepan. Cook, stirring, over a low heat for 2 minutes. Remove lemon mixture from the heat and stir through the mint.
• To serve toss in the peas and beans with warm lemon dressing.
• Note~ Frozen peas cook quicker than fresh peas. If using frozen peas then only simmer for 2 minutes before adding the beans.