Green Pea Recipes Even Green Pea-Haters Will Love!
Just like strawberries and asparagus, sweet green peas mark the beginnings of the bounty of spring produce, and these aren’t your lunchroom peas and carrots, green peas! Peas are great for virtually any vegetarian dish, and they also add a pop of freshness to meaty main dishes and starchy sides. Green peas are a tiny powerhouse of nutrition, they are low in calories in comparison with beans, and contain healthy amounts of fiber. They are rich in B-vitamins, and Vitamin C, both are well known for fighting infection, preventing colds and flu, and building up disease resistance.
So toss those sweet green peas into most any dish to add a snap of sweetness. From pasta dishes to fresh salads, give these recipes a try and turn your pea-hater into a pea-lover!!
Lemony Orzo with Peas and Shrimp
1 tablespoon olive oil
1 1/2 cups chopped yellow onion
2 tablespoons chopped fresh thyme
6 garlic cloves, minced
1 cup uncooked orzo
1/3 cup dry white wine
3 1/2 cups unsalted chicken stock (such as Swanson), divided
1/2 teaspoon kosher salt
1 cup green peas
1 tablespoon grated lemon rind
1 pound medium shrimp, peeled and deveined
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 ounce 1/3-less-fat cream cheese
1 tablespoon chopped fresh chives
Heat oil in a large Dutch oven over medium-high. Add onion, thyme, and garlic; cook 5 minutes or until onion is tender and translucent, stirring frequently. Add orzo; cook 2 minutes or until lightly toasted, stirring to coat. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates.
Add 2 cups stock and salt to pan; bring to a boil over high. Reduce heat and simmer 15 minutes, stirring occasionally. Stir in remaining 1 1/2 cups stock, peas, rind, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat; stir in juice, pepper, and cream cheese. Divide shrimp mixture evenly among 4 shallow bowls; sprinkle with chives.
Serves 4, each serving contains; Calories 421, Fat 7.2g, Protein 30g, Carbohydrate 57g,
Fiber 5g, Cholesterol 148mg, Sodium 592mg, Calcium 115mg.
Crunchy Roasted Green Pea Snacks
2 cups green peas,
1 teaspoon olive oil
1 teaspoon garlic salt
Preheat your oven to 375 degrees F. Blot the peas with a paper towel to get as much moisture off them as possible.
Place them in a bowl and add oil and garlic salt. Stir to coat evenly.
Spread them on a baking sheet lined with parchment paper or aluminum foil.
Bake in the oven for 30 minutes, then shake and kind of stir them around to make sure they are cooking evenly.
You can try them at this point to see if they are crunchy enough for you (I like them real crunchy, so it always takes longer). If they need more time return to the oven for increments of 15 minutes until they are nice and crunchy. Let cool and then serve.
Serves 4, each serving contains; Calories 61, Fat 1g, Protein 3g, Carbohydrate 9g, Fiber 3g.
Peas and Asparagus with Vinaigrette
3 quarts water
2 cups fresh green peas, thawed
1 1/2 pounds asparagus, trimmed and halved crosswise
1 pound sugar snap peas
5 center-cut bacon slices
3 tablespoons extra-virgin olive oil
3/4 cup chopped shallots
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons grated lemon rind
Bring 3 quarts water to a boil in a large Dutch oven over high heat. Add green peas, asparagus, and snap peas; cook 3 minutes. Drain; rinse under cold water. Drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Drain bacon on paper towels; crumble.
Discard all but 1 tablespoon bacon drippings; add oil to pan over medium heat. Add shallots; cook 4 minutes, stirring occasionally. Add vinegar and mustard; cook 30 seconds. Add asparagus mixture, tarragon, salt, and pepper; cook 1 minute. Remove from heat; stir in crumbled bacon and rind
Serves 8, each serving contains; Calories 136, Fat 6.2g, Protein 7g, Carbohydrate 15g,
Fiber 5g, Cholesterol 3mg, Sodium 254mg, Calcium 60mg.
Green Pea and Wasabi Dip
2 cups fresh or frozen green peas, thawed
1/2 cup firmly packed fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1 teaspoon grated lime rind
2 tablespoons fresh lime juice (about 1 lime)
3/4 teaspoon kosher salt
1/2 teaspoon wasabi paste
1/2 teaspoon sesame seeds
Place peas, parsley, oil, rind, juice, salt, and wasabi in a food processor; process for 1 minute, stopping to scrape down the sides as needed, until almost smooth. Place in a serving bowl; sprinkle with sesame seeds.
Serves 8, each serving contains; Calories 110, Fat 9.6g, Protein 2g, Carbohydrate 5g, Fiber 2g, Cholesterol 0.0mg, Sodium 225mg.
Lightened Up Chicken Pot Pie
(This is a Martha Stewart hack)
2 bone-in skin on chicken breast halves (12 to 14 ounces each)
3 tablespoons Olive oil
1 medium onion, finely chopped
1/4 cup all-purpose flour
10 ounces fresh peas
Course ground salt and pepper
2 carrots, sliced ¼ inch thick
¼ teaspoon dried thyme leaves
2 ½ cups low-fat milk
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed
Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.