Minted Green Pea Timbales Recipes

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MINTED PEA PUREE CROSTINI



Minted Pea Puree Crostini image

Provided by Claire Robinson

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 (10-ounce) package frozen peas, thawed
1 cup ricotta
2 tablespoons garlic infused olive oil, plus more for toasting bread
2 tablespoons chopped fresh mint leaves
Kosher salt and freshly cracked black pepper
1 French baguette, sliced 1/2-inch thick on a bias

Steps:

  • Preheat the oven to 400 degrees F.
  • Bring a large pot of salted water to a boil over medium heat. Add the peas and cook until tender, about 3 minutes. Drain, put them into a food processor and pulse until chunky. Add the ricotta and pulse to combine. While the processor is running, pour in the oil in a slow steady stream. Transfer the puree to a serving bowl, then stir in the mint and season with salt and pepper, to taste.
  • Arrange the bread on a lined baking sheet and drizzle with some garlic infused olive oil. Toast in the oven until light golden, about 5 to 7 minutes.
  • Spread the pea puree over the toasts and serve.

MINTED PEA DEVILED EGGS



Minted Pea Deviled Eggs image

Provided by Katie Lee Biegel

Time 40m

Yield 12 deviled eggs

Number Of Ingredients 6

1/3 cup frozen peas
6 large eggs
1/2 cup mayonnaise
2 tablespoons finely chopped fresh mint, plus whole leaves for garnish (very small leaves or larger leaves torn into smaller pieces)
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil and prepare an ice water bath. Add peas to boiling water for 30 seconds. Use a slotted spoon to remove the peas and immediately transfer to ice water bath to stop cooking. Drain and transfer peas to a clean dish towel to dry. Finely chop peas and transfer to a medium bowl.
  • Carefully add the eggs to the same pot of boiling water. Reduce heat to a low boil and let eggs cook 8 minutes. Drain and rinse with cold water. When eggs are cool enough to handle, peel them, then slice in half lengthwise and remove yolks. Finely chop egg yolks and add to bowl with peas.
  • Stir in mayo, chopped mint and Dijon. Season to taste with salt and pepper. Use two spoons or a piping bag to transfer mixture to cavities in egg whites. Garnish with mint leaves and serve.

GREEN PEA AND MINT SOUP



Green Pea and Mint Soup image

This refreshing cold soup is a celebration of spring vegetables with a generous amount of green peas and fresh mint. It is very simple to make, and it looks beautiful when served.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

4 tablespoons butter
4 green onions, chopped
1 pound frozen or fresh green peas
2 ½ cups vegetable broth or stock
3 tablespoons chopped fresh mint leaves
2 ½ cups milk
salt and freshly ground black pepper to taste
1 pinch white sugar
½ cup light whipping cream
2 sprigs fresh mint leaves for garnish

Steps:

  • Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
  • Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
  • Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 27.3 g, Cholesterol 42.7 mg, Fat 15.3 g, Fiber 5.8 g, Protein 12 g, SaturatedFat 9.3 g, Sodium 706.7 mg, Sugar 15.7 g

GREEN PEA TIMBALES



Green Pea Timbales image

Make and share this Green Pea Timbales recipe from Food.com.

Provided by Mimi Bobeck

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 eggs
1 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced parsley
1 cup green peas
1 tablespoon minced onion

Steps:

  • Beat the eggs slightly, just so the yolk and whites are mixed.
  • Add the milk which has been mixed with the seasonings.
  • Add the rest of the ingredients.
  • Mix well.
  • Pour into greased timbales mold or muffin cups.
  • Bake at 300 degrees for 30-40 minutes or until firm.
  • Serve with tomato sauce, sweet corn, red sweet peppers.

MINTED PEAS



Minted Peas image

Make and share this Minted Peas recipe from Food.com.

Provided by Donna Matthews

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup green onion, chopped with tops
6 tablespoons butter
20 ounces frozen baby peas
2 tablespoons of fresh mint, finely chopped
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon rosemary

Steps:

  • Sautee onions until tender.
  • Combine all ingredients in microwave safe dish.
  • Cover and microwave until peas are just hot, stirring as needed to cook evenly.
  • Garnish with a twist of lemon and fresh mint leaves if desired.

MINTED PEAS



Minted Peas image

Tired of just peas and butter? The mint and lemon zest give these peas a flavor boost.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 8

1 tablespoon butter
2 thinly sliced scallions
10 ounces thawed frozen peas
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
1/3 cup finely chopped fresh mint.
1 1/2 teaspoons grated lemon zest
2 tablespoons butter

Steps:

  • In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
  • Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
  • Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

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