Spring Peas With Mint Food

SPRING PEAS WITH MINT

Steps:

• In a bowl, whisk the olive oil with the vinegar. Add the peas, red onion, and mint and toss to coat. Season with salt and pepper and let stand at room temperature for 1 hour. Transfer to a platter and serve.

SPRING PEAS WITH MINT

Steps:

• Cook the peas in a pot of lightly salted, boiling water for 1 minute, drain, and place in a bowl of ice water to cool for 5 minutes.
• Drain the peas and dry with kitchen towel.
• Place the peas in a bowl, then add the oil, vinegar, mint, salt and pepper.
• Toss to mix well, taste and adjust seasonings as needed.

ENGLISH PEAS WITH MINT

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

SPRING PEAS WITH MINT

Steps:

• Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.
• Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.
• Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.

SPRING PEAS WITH LETTUCE AND MINT

Steps:

• Bring broth to boil in medium saucepan. Add peas and simmer until heated through, about 4 minutes. Stir in lettuce and mint. Season to taste with salt.

SPRING PEA SOUP WITH MINT

Steps:

• Bring 2 1/2 cups of water to a boil in a small saucepan over high heat.
• Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and cook until translucent, 1 to 2 minutes. Add the garlic and cook, stirring frequently, until just before it
• starts to brown, about 1 minute. Stir in the peas, cayenne pepper, 1 teaspoon salt and boiling water. Reduce to medium-low heat and simmer until the peas are tender, about 2 minutes.
• Let the pea mixture cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Add the spinach and mint. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Depending on the size of your blender you may need to blend the soup in two or three batches.
• Return the soup to the saucepan and adjust its consistency as desired, adding room temperature water if it's too thick. Adjust the seasoning with salt and pepper to taste.
• Serve the soup hot or place the soup in an ice bath for about 20 minutes and serve chilled. Top with pea shoots, chives or mint.

SUGAR SNAP PEAS WITH MINT

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

SNOW PEAS WITH FRESH MINT

Steps:

• NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first.
• Melt butter over medium heat and lightly brown the slivered almonds.
• Add snow peas, fresh mint and 2 tablespoons water.
• Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender.
• Season with salt and pepper to taste.

SALAD WITH MINT AND PEAS

Steps:

• In a large bowl, whisk together lemon juice and mustard. Whisk in oil; season with salt and pepper. Add lettuce, peas, and mint; toss to coat.

SNAP PEAS WITH MINT

Steps:

• Pluck off and discard the end of each pea pod.
• Bring enough water to boil to cover the peas. Add salt to taste.
• Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
• Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
• Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.