by Allison Milam in Recipes, April 30th, 2015
by Sarah De Heer in In Season, Recipes, June 15th, 2011
Who are we kidding? You probably aren’t on the edge of your seat waiting for peas to come in season. That’s because, as far as frozen fare goes, peas are the king, requiring little defrosting before you can toss them into a dish and start eating. Still, even if that lifestyle works for the rest of the year, springtime is the time to get your fresh pea fix. In the spirit of the season, we’ve got quite a few ways for you to put these little green gems to use. Most of these recipes call for the frozen alternative, but you can make your dishes worthy of springtime by swapping in the fresh stuff to your heart’s content.
When a need for pasta salad arises, Ina Garten’s Pasta, Pesto and Peas (pictured above) is the freshest way you can make it. Toss the pasta with homemade pesto and be sure to swap in fresh peas for frozen for that extra pop.
by FN Dish Editor in View All Posts, January 21st, 2009
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of artichokes and strawberries. Today, we’re exploring peas.
There are many varieties of pea, all members of the legume family. Some, like the English pea (the common garden pea), are grown to be eaten fresh and removed from their pods. Others, like the snow and sugar snap pea are eaten pod and all. When choosing English peas, make sure they’re bright green and the pods are swollen and firm — stay away from discolored pods.
So you’ve done all the work — shucked the pods and now you have your individual peas. While you’ve probably eaten peas as a side dish or slurped split pea soup, have you tried incorporating them into main dishes? This week, try one of these five-star recipes showcasing this sweet and delicate vegetable.
Five-star recipes after the jump »
So Adam Gertler returned to Food Network this week with a new show entitled, Will Work For Food [Mondays at 8:30pm/7:30c]. Adam is exposed to a pretty wild world of food jobs which made us wonder… Which Food (job) Have You Worked For?
Here’s a quick round-up from The FN Dish staffers:
* Ice cream bicycle boy — bike with mini-freezer on the front
* Pea picker — endless hours in the sun for pennies per pod
* Amusement Park ‘Fried Dough” Fryer
* Candy Girl at the first multiplex theater in Long Island
* Hostess for uppity tourist trap in East Hampton
* Bacon cook in Vermont — ah, grease in the hair
* DC Nightlife Critic — countless brewery tours (& tastes)
* Dude Ranch Cook — quit over Alan Jackson brouhaha
We want to hear yours… Spill it!!