Eating Early Peas
An old song from Civil war days has a charming refrain: ‘Peas, peas, peas, peas, eating Georgia peas, goodness how delicious, eating Georgia peas!” The peas in question were actually what we now call peanuts, an oil- and protein-rich legume that is not easily grown here in the chilly maritime Northwest. Happily, however, true peas love our damp, often unseasonably cool climate and are often among the first garden crops to yield.
The first appearance of practically anything locally grown is always cause for celebration. Around here, the first peas are apt to be tender-podded snow peas. Sweet and crisp, these lovely young things make delicious additions to entrees as well as salads, side dishes, and stir fries.
Indulging In Snow Peas
If you love the fresh green taste of raw vegetables, try shredding snow peas as garnish. They taste lovely atop a bowl of Spring Green Soup, a steaming concoction of young kale, spinach, and fresh sorrel enriched with pasta (I favor herb flavored fettuccini, which cook in 3 minutes).
When you want an elegant entree fast, consider the charms of Fettuccine with Smoked Salmon and Snow Peas. Lively with capers and balsamic vinegar, the sauce cooks while the pasta does, and this tasty, piquant dish can be on the table in under 20 minutes.
Fettuccine with Smoked Salmon and Snow Peas
8-10 ounces fettuccine
1 teaspoon olive oil
2 cloves garlic, chopped
8 brown field mushrooms, thinly sliced
1/4 teaspoon sea salt
2 cups snow peas, ends trimmed, thinly sliced
1 cup dry white wine OR vegetable broth
6 ounces soft smoked salmon, skinned and broken into chunks
1-2 tablespoons balsamic vinegar
2 teaspoons capers, drained
2 tablespoons fresh Italian parsley, stemmed
2 tablespoons Romano or Asiago cheese, grated
Cook fettuccine according to package directions. While pasta cooks, heat oil and garlic in a shallow pan over medium high heat and cook, stirring often, until lightly golden (2-3 minutes). Add mushrooms, sprinkle with salt and cook, pan covered, for 2 minutes. Add wine or broth, bring to a simmer, add snow peas and smoked salmon, cover pan and reduce heat to medium low. Simmer gently until heated (2-3 minutes). Stir in vinegar, capers, and parsley and serve at once over hot, drained fettuccine, garnished with grated cheese. Serves four.
With Chipotle On The Side
An old jazz tune recommends serving chipotle on the side, but I say stir ’em in! Dried chipotle pepper flakes add sizzle to Orange Prawns With Snow Peas, another fast-cooking dish that’s pleasing on both plate and palate. Fresh fennel, green onions, and Swiss chard add body to plump prawns and crunchy snow peas, all bathed in fresh orange juice with a touch of cilantro.
Orange Prawns With Snow Peas And Peanuts
1 teaspoon canola oil
1/4 teaspoon dried chipotle pepper flakes
1 organic orange, juiced, rind grated
2 cloves garlic, chopped
2 cups bulb fennel, chopped
6 green onions, thinly sliced
1/4 teaspoon sea salt
2 cups Swiss chard, stemmed and shredded
1 pound cleaned, deveined prawns
2 cups snow peas, ends trimmed, shredded
1/4 teaspoon sea salt
2 tablespoons cilantro, stemmed
2 tablespoons roasted peanuts
In a heavy frying pan, combine oil, pepper flakes, orange rind, and garlic and cook over medium high heat until pale golden (1-2 minutes). Add fennel and green onions, sprinkle with salt and cook, stirring occasionally, until fennel is barely tender (4-5 minutes). Add chard, cover pan and cook until slightly wilted (2-3 minutes). Add prawns and snow peas and cook, stirring occasionally, until prawns are opaque (3-4 minutes). Add orange juice, cover pan and cook for 2 minutes. Serve hot over Spring Rice, garnished with cilantro and peanuts. Serves four.
A Nicer Rice
Serve the prawns or any stir-fry over Spring Rice, a pretty dish of savory, fragrant jasmine rice cooked with garlic, chives, and orange zest and fluffed with fresh orange juice.
Spring Rice
1 teaspoon canola olive oil
2 cloves garlic, chopped
1 tablespoon chives, chopped
2 green onions, thinly sliced
1 organic orange, juiced, rind grated
1 cup raw jasmine rice
1/2 teaspoon sea salt
2 cups vegetable or chicken broth
2 tablespoons cilantro, stemmed
In a heavy saucepan, heat oil and garlic over medium high heat until lightly browned (2-3 minutes). Stir in chives, green onions, orange rind, and rice and cook, stirring occasionally, until lightly golden (4-6 minutes). Add salt and broth, bring to a boil, reduce heat to low and cook, covered, until done (about 20 minutes). When rice is done, remove from heat, drizzle with orange juice, fluff with a fork, and let stand 5 minutes before serving, garnished with cilantro. Serves four.
So Simply Green
Among my favorite spring dishes is this fragrant, flavorful soup. Rich with spring greens, it can easily be made vegan by eliminating the butter and using vegetable broth. Garnish it with any fresh herbs (fennel and frilly mustard greens are especially delicious).
Spring Green Soup
1 teaspoon olive oil
1 teaspoon butter
4 green onions, thinly sliced
1 organic lemon, juiced, rind grated
1 tablespoon garlic greens OR chives, chopped
2 cups snow peas, ends trimmed, shredded
1 bunch kale, stemmed and shredded
1 bunch spinach, stemmed and shredded
2 tablespoons French sorrel, stemmed and shredded
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
6 cups vegetable OR chicken broth
1/4 cup Greek style yogurt
In a soup pot, heat oil and butter over medium high heat until melted. Add green onions, lemon rind and garlic greens or chives and cook, stirring, for 2 minutes. Add 1-3/4 cups snow peas, reserving the rest for garnish. Cook, stirring, for 2 minutes. Add kale, spinach, and sorrel, sprinkle with salt and pepper, cover pan and cook until barely wilted (2-3 minutes). Add broth, bring to a simmer (5-6 minutes) and add lemon juice. Serve at once, garnished with sour cream and shredded snow peas. Serves 4-6.