Tuesday, June 21, 2011

Minted Peas

Peanut Butter and Jelly.

Or even better, Peanut Butter and Chocolate.

Chips and Salsa.

Bacon and Eggs.

Certain foods just taste better together and here's a combination you might not have tried yet, but should:

Mint and Peas.

I just harvested what very well might be our last sweet peas for the spring. Sweet peas (of the plant variety) tend to wilt when it gets hot, so our plants are fading with the warmer temperatures.

I took our sweet peas and mixed them with a simple vinaigrette of lemon juice, vinegar, extra virgin olive oil, salt and pepper and mint. The flavors converged so beautifully I can now attest to the delight of the mint and peas combination.

If you don't have fresh peas, use frozen! I've tried this recipe with both fresh and frozen and either works great.

Lastly, if you happen to have a hunk of Romano cheese, Parmesan cheese, or some feta or goat cheese crumbles, by all means, add them to the mint and pea party. You'll have a more substantial side dish or even a light summer lunch, perhaps paired with some good bread to soak up any remaining yummy juices.

Minted Peas

3 cups sweet peas, either fresh or frozen
2 tablespoons fresh lemon juice
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh chopped mint
optional: 1/2 cup Romano, Parmesan or other cheese, cut into small cubes

Pour the peas into a medium bowl. If using fresh, steam for 1-2 minutes and drain. If using frozen, just simply thaw.

In a small bowl, combine the lemon juice, vinegar, olive oil, salt and pepper. Stir well and pour over the peas.

Add the fresh mint and toss well.

Add cheese if using.

Serves 4 as a side.

Sweet peas for the Sweet Peas!

1 comment:

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