November Veggie of the Month: Peas
Benefits:
- Good Source of Protein
- High in Fiber and Antioxidants
- High Vitamin Content
Recipes
Mashed Peas on Breakfast Toast
Ingredients:
- 1 egg, poached
- Slice of bread
- ½ cup green peas
- Feta cheese
- Olive oil
- Cilantro, thinly chopped
- Salt and pepper, to taste
- Chili pepper powder (optional)
Instructions:
- Place peas in boiling salted water for 1-2 minutes, then rinse with cold water and drain. Mash peas with a bit of olive oil, feta cheese, cilantro, salt and pepper.
- Boil an egg for 3-4 minutes. White should be firm but yolk should remains runny.
- On a slice of toasted bread place mashed peas and the egg, season with salt, pepper, and a pinch of chili powder.
Pea Pesto Pasta
Ingredients:
- 1-1/2 cups frozen peas thawed
- 1-1/2 cups baby arugula
- 2 garlic cloves
- 2 scallions thinly sliced
- Juice of 1 lemon
- 1/4 cup plus 1 tablespoon grated Parmesan
- Pinch red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 8 ounces fusilli rotini or penne
Instructions:
- Put the peas, 1 cup arugula, garlic, scallions, lemon juice, 1/4 cup Parmesan, red pepper flakes, salt and pepper in the bowl of a food processor. Finely chop everything. Then with the motor running, drizzle in the olive oil through the feeder tube to puree the pesto until it is fully combined.
- Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Reverse a half-cup of pasta water before draining. Transfer the pasta to a large bowl.
- Stir in the pesto add a small amount of the reserved pasta water as needed to thin the pesto and coat the noodles (Start with 1 tablespoon. You may not need any of it.)
- Stir in the remaining arugula and Parmesan.
Quinoa with Peas and Lemon
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 shallot, chopped
- 1 (10 ounce) package frozen peas
- 2 cups cooked quinoa
- Zest of 1 lemon
- ¼ cup crumbled goat cheese
- ¾ teaspoon salt
- ½ teaspoon ground pepper
Instructions:
Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until softened, about 2 minutes. Stir in peas and quinoa; cook, stirring often, until heated through, about 5 minutes. Stir in lemon zest, goat cheese, salt and pepper.
Crispy Pea Fritter Salad
Ingredients:
- 1 cup sugar snap peas, trimmed and thinly sliced
- ¾ cup low-fat plain Greek yogurt
- 2 tablespoons crumbled feta cheese plus 1/4 cup, divided
- 2 tablespoons chopped fresh dill
- Zest and juice of 1 lemon, divided, plus more zest for garnish
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 (10 ounce) package frozen peas, thawed
- 2 large eggs, lightly beaten
- ¾ cup panko breadcrumbs
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh mint, plus 1/4 cup leaves
- 1 clove garlic, grated
- ¼ cup extra-virgin olive oil
- 8 cups mixed greens and/or pea shoots
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced radishes
Instructions:
- Mix snap peas, yogurt, 2 tablespoons feta, dill, lemon juice and 1/4 teaspoon each salt and pepper in a medium bowl. Set aside.
- Coarsely mash thawed peas in a medium bowl. Mash and stir in eggs, breadcrumbs, flour, chopped mint, garlic, lemon zest and 1/4 teaspoon each salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Using 1/4 cup of the pea mixture for each, shape four 3-inch-wide fritters and transfer to the pan. Cook until crispy, adjusting heat if necessary to prevent burning, about 3 minutes per side. Transfer the fritters to a paper-towel-lined plate and sprinkle with 1/8 teaspoon salt. Repeat with the remaining pea mixture and 1/8 teaspoon salt.
- Combine greens (and/or pea shoots), cucumber, radishes and mint leaves in a large bowl. Add 1/2 cup of the reserved sauce and toss to coat. Top the salad with the remaining 1/4 cup feta and the fritters. Serve with the remaining sauce and garnish with lemon zest, if desired.
