Peas, Three Ways
Seriously nutritious whether fresh or frozen, peas keep in your freezer for months and cook up in minutes. If you're using the frozen variety, soak one 10-ounce package in lukewarm water for about 15 minutes, then drain. If you prefer fresh, boil 1 cup of water for every 2 cups of shelled peas, then simmer them for at least 5 minutes to cook through.
- If you have fish
Fish and Chips
Preheat oven to 450°F.
Slice 2 baking potatoes into long wedges.
On a baking sheet, toss the slices with salt and olive oil.
Bake until browned, about 25 minutes.
Meanwhile, in a saucepan over medium heat, melt 1 tablespoon of butter.
Add the peas with salt and pepper. Cook through, then remove from heat.
Mash the mixture with a potato masher or a fork until most of the peas are broken up.
Transfer the potatoes to a plate. Place 4 fish filets (such as sole or tilapia) on the warm baking sheet.
Sprinkle each with bread crumbs, ½ tablespoon of chopped butter, and a squeeze of lemon juice. Broil until golden.
Serve the fish alongside the mash and the potatoes.
- If you have soba noodles
Pea and Mushroom Soba
Cook the noodles al dente. Rinse and set aside.
Thinly slice 1 small onion and 2 garlic cloves.
Over low heat, cook the onion and garlic in olive oil until golden.
Add ¼ cup mirin (rice wine), a few tablespoons of tamari, and 6 ounces of sliced shiitake mushrooms. Cook for 5 minutes.
Add a 12-ounce package of spinach and 1/3 cup water. Toss until just wilted.
Stir in the peas, a few sliced scallions, and the juice of 1 lemon.
Add the noodles, tossing to combine. Serve immediately or after chilling.
- If you have buttermilk
Chilled Buttermilk-Pea Soup
Roughly chop ½ a sweet onion; set aside.
Peel a large cucumber and cut it into chunks.
In a processor, combine the peas, cucumber, onion, and 1 tablespoon each of olive oil and rice vinegar.
Add a large handful of fresh mint leaves and some salt and pepper. Pulse until just crushed.
With the motor running, slowly add 2 cups of buttermilk.
Chill for at least 1 hour, then serve. Sprinkle with any extra peas.
Photography by Graeme Boyle & Laura Gardner, styled by Susan Ottaviano at Haley Resources
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