This time of year evenings are still cool and the day temperatures are quite high already. This seems to be a good climate for peas since they have a natural sweetness unlike any other vegetable - the mild candy quality of the peas makes me think I should create a dessert with them where very little added sugar is needed. Yes, I’m enamored with peas - so much that I chose it as a part of the cookbook title I have been working on …Sugar From Peas.
(peas in a pod)
On the menu
At my guests' request each spring season our chilled pea soup makes a comeback in my restaurant. I remember a dish which I loved as a young cook when I was a culinary trainee in Italy. We had to prepare risi pisi which is peas and rice with some cubed carrots in the mix for color - it was simple and delicious because of the excellent green peas. I feature something similar on my current menu which I combine with luscious bbq Berkshire pork belly, and it’s a real treat, just a terrific combination of flavors.
(peas & carrot salad)
Peas & Co
Unlike the rounded pods of garden or English peas, the pods of snow peas are flat. When selecting them choose smaller pods as they tend to be sweeter. The peas I have from the Farmer’s market this week Iare so crunchy, sweet and satisfying I don’t even cook them as their flavor and texture are such a nice component in salads. I simply cut them in mouth-sized pieces and toss them with sliced radishes - another of the moment's vegetables. Last week we combined peas with chopped asparagus and green celery and I'm already looking forward to tomatoes and corn in a few weeks which will make terrific companions for peas. I suggest staying raw with these vegetables - simply chop’n dress and stay cool in the heat wave.
(peas & radish salad)
Snap Peas & Radish Salad
(recipe yields four appetizer portions)
Lime & Honey Dressing
1 lime
1 teaspoon sea salt such as Baline
1 teaspoon honey such as clover honey
1 tablespoon rice vinegar
2 pinches cayenne
5 gratings black pepper corn
1. Cut lime in half then juice into a small bowl.
2. Combine lime juice with salt, honey, vinegar, cayenne and pepper then mix with a wire whisk.
3. Poor olive oil slowly into lime/honey mixture constantly mixing with the whisk.
Snap Pea Salad
Sea salt (to taste)
4 cups sugar snap peas
2 tablespoons flat-leaf parsley
4 radishes (1/2-diameter) such as red garden radish
1. Cut off ends from snap peas then cut in ½-inch long pieces
2. Cut radishes with a vegetable slicer such as a mandolin (1/8-inch thick slices) or a knife.
3. In a bowl toss snap peas with radish slices and parsley then serve.
(a mountain of peas)
(peas and funny name radishes)
Chef’s Note:
I read up on the nutrient value of peas it turns out they are a good source of vitamin K, C, A and B, they support blood sugar regulation and are beneficial in preventing stomach cancer since peas are a good source of antioxidants!
