Sauteed Peas And Celery Food

SAUTEED SUGAR SNAP PEAS

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

CREAMY CELERY AND PEAS

Steps:

• In a nonstick skillet, saute celery in butter for 6-8 minutes or until tender. Stir in peas; cook 3 minutes longer, stirring often. Add the sour cream, milk, parsley and pepper; reduce heat. Cook and stir until heated through and blended.

BLACK-EYED-PEA-SALAD WITH CELERY

Steps:

• Soak onion in vinegar for 10 minutes. In a medium bowl, combine black-eyed peas, celery, parsley, and onion-vinegar mixture. Toss with oil and season with salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 2 days.

SAUTEED PEAS AND CELERY

Steps:

• Heat oil in skillet on med, add onions, cook until soft.
• Add celery, cook until crisp tender.
• Increase heat to med hi, add peas.
• Cook until peas are heated through (about 6 minutes).
• Stir in celery leaves, salt and pepper.

CELERY AND PARMESAN SALAD

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

SPICY SAUTEED CELERY

Steps:

• In a large skillet over medium heat, melt butter.
• Add garlic and cook until lightly browned, about 2 minutes.
• Add celery and cook until crisp-tender, about 6 minutes.
• Season with red pepper flakes, salt, and pepper.

SAUTEED BROCCOLI RABE AND PEAS.

Steps:

• Trim stem ends from broccoli rabe and discard. Cut remainder crosswise into 1 1/2-inch pieces.
• Cook broccoli rabe and peas in a 4- to 6-quart pot of boiling salted water until broccoli rabe is wilted and stems are crisp-tender, 2 to 3 minutes. Drain well in a colander.
• Heat oil with garlic in a 12-inch heavy skillet over moderately high heat, turning garlic frequently, until garlic is golden, 1 to 2 minutes, then discard garlic.
• Add broccoli rabe, peas, salt, and pepper to skillet and sauté, stirring, until well coated with garlic oil, about 2 minutes.

PEAS WITH CELERY ROOT

Steps:

• Boil celery root in large pot of boiling salted water until just tender, about 5 minutes. Drain.Melt butter in heavy large pot over medium heat. Add shallot and sauté until just tender, about 3 minutes. Add celery root, peas, and celery salt; sauté until vegetables are heated through, about 8 minutes. Season to taste with salt and pepper.

SAUTEED PEAS AND SCALLIONS

Steps:

• Melt butter in a medium skillet over medium-high heat. Add peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.

SAUTEED SNAP PEAS WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
• Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
• After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
• Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

LOW-FAT CELERY AND PEAS WITH CREAM

Steps:

• Spray a saucepan with cooking spray and place over medium heat. Cook and stir celery in the hot pan until tender, 6 to 8 minutes. Stir peas into celery and cook until hot, 3 to 4 minutes, stirring often. Add yogurt, milk, parsley, and white pepper and stir until sauce is heated through, about 3 more minutes.

PEAS AND CELERY

Steps:

• In a microwave-save dish, combine the celery, onion, water and butter. Cover and microwave on high for 4-5 minutes. Stir in peas and lemon-pepper. Cover and microwave 4-6 minutes longer. Let stand for 4 minutes or until peas are tender.