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The Snappy Spring Pea

There is the distinct sound of rain pelting against my window as I write this, but that's not putting me in a soggy mood. Why? Because  it's SPRING! This is the season every chef and foodie yearns for all year long. The spring is when the cold begins to dissipate and the magical jewel toned veggies poke their way into the sun light and flirt their way into your kitchen. The beauty of spring produce is the fresh, juicy simplicity it offers. With a splash of citrus, a drizzle of oil and a dash of sea salt, even a sweet little ordinary pea can dress up like a rock star.

 

Lemon-Mint Snap Peas and Lima Beans

1 small shallot, minced

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 tablespoons chopped fresh mint

1 teaspoon Dijon mustard

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 pound sugar snap peas, trimmed

10 ounces frozen baby lima beans, thawed (optional)

Prep:

  1. Whisk shallot, oil, lemon juice, mint, mustard, sugar, salt and pepper in a large bowl.
  2. Bring 2 inches of water to a boil in a medium saucepan fitted with a steamer basket. Steam snap peas and lima beans until the snap peas are tender-crisp and the lima beans are heated through, 5 to 7 minutes. Toss with the vinaigrette.

Great side dish with anything! 

 

Soup Up 2011!
Light & Luscious Chocolate-Coffee Chip Ice Cream

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Saturday, 21 April 2018

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