Pass me the peas, please…
One delicious way of infusing more color and flavor to your holiday dinner table is by purchasing farm-fresh vegetables; like multicolored corn on the cob; or one of my favorites, dark, green peas still in the shell, though chucked, cooked and seasoned well!
Chuck your own peas this year; a time investment and more attention; retrieve peas from their shells; you’ll notice the difference of natural selection, sweetness and crispness, and a few other qualities that are worthy of mention…
Suggestions:
2 Lbs. of fresh, organic peas, still in the pod; discarding the shells; rendering your prize as you remove the hard, outer shell or skin, it’s you who wins, when you retrieve your find, that once concealed the gift of tasty peas inside.
2 garlic cloves, fresh and finely minced. (I use the smaller holes of my cheese grater and enjoy the garlic oil that is unleashed).
2-3 cups freshly made turkey, chicken stock or vegetable broth(low sodium or organic are my broths, or vegetable stock of choice). Actually, any stock of your preference is fine.
2 Small bay leaves.
1 Tablespoon of olive oil. (of Mediterranean origin are the tastiest, in my opinion)
½ Teaspoon of butter, oh,yes, I know,, we all use more than that, maybe a full teaspoon will do..
½ Teaspoon of fresh, ground cumin or cumin powder.
½ cup chopped celery, use your celery leaves too…
½ cup chopped red or yellow bell peppers, (include them all for added flavor and color).
1 Medium, diced shallot,( red onions are also sweet and delicious and a great substitute).
½ teaspoon fresh lemon juice, retrieve a 1/2 spoonful of the zest, before extracting the juice from your lemon.
1-3 tablespoons of sea salt
¼ cup fresh, chopped parsley leaves.
Fresh, ground, white, pepper to taste.
Clean and chuck your peas and set aside in a bowl. Combine salt, bay leaves, celery, bell peppers, shallots, and two minced garlic cloves, peas and broth,or stock in a medium, sauce pan achieving a boil..
Cooking time varies on the firmness of your fresh peas from 12 to 22 minutes. (If I am in a pinch for time, I cook for 10-15 minutes in my pressure cooker).
Remove from heat, drain your stock or broth;discard your bay leaves; continue with the rest of the cooking suggestions). Remain close or very near, in proximity, to your kitchen, avoid overcooking; let your peas still render a tender bite…
Transfer to a decorative bowl, add remaining ingredients, adding your lemon juice; blend in your fresh parsley. Garnish with bright, yellow lemon zest! Serve along with the rest of your desired lunch or dinner entrée, or as a nutritious snack, anytime of night or day.
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