MEDITERRANEAN MINTED PEAS
Peas go Mediterranean with mint, feta and olives for a simple starter.
Provided by Pillsbury Kitchens
Categories Side Dish
Yield 4
Number Of Ingredients 9
Steps:
- In small bowl, combine oil, lemon juice, mint and salt; blend with wire whisk until smooth. Add tomatoes, peas and cheese; toss to combine. Serve immediately, or cover and refrigerate until serving time.
- To serve, line serving platter or individual plates with lettuce. Spoon salad over lettuce. Garnish with olives.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1/4 of Recipe, Sodium 660 mg, Sugar 5 g
BUTTER MINT PEAS
Steps:
- Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.
MINTED PEAS
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
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.
PEA SPAETZLE WITH MINT, CHIVES, AND TOMATOES
Provided by Selma Brown Morrow
Categories Egg Tomato Side Hanukkah High Fiber Mint Pea Winter Kosher Chive Boil Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.
- Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine. DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
- Melt 4 tablespoons margarine inlarge skillet over medium-high heat. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.
ENGLISH PEAS WITH MINT
Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you're cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work
Provided by Russell Moore
Categories Herb Vegetable Side Quick & Easy Mint Pea Spring
Number Of Ingredients 6
Steps:
- Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
PEAS AND POTATOES WITH MINT
When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm.
Nutrition Facts : Calories 195 g, Fat 6 g, Fiber 6 g, Protein 7 g, SaturatedFat 4 g
QUINOA, PEAS, AND MINT TABBOULEH
Provided by Michael Solomonov
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
- Photograph copyright © 2015 by Michael Persico
PEAS WITH ROASTED ONIONS AND MINT
Categories Onion Side Roast Thanksgiving Mint Pea Simmer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Combine onion rings, oil, and salt in medium bowl; toss to coat. Spread onion rings in single layer on rimmed baking sheet. Roast until golden brown, stirring occasionally, about 20 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Before using, rewarm in 350°F oven until heated through, about 10 minutes.
- Bring 3 cups water to boil. Add peas; simmer until tender, about 5 minutes. Drain. Return peas to saucepan. Mix in roasted onion rings, mint, pepper, and sugar. Transfer to bowl and serve.
CHICKEN WITH TOMATOES, AVOCADO, PEAS AND MINT
The chicken in this easy recipe is chargrilled for a smoky flavour and served with intense tomatoes and fresh avocado. Time does not include marinating.
Provided by English_Rose
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
- Meanwhile, preheat the oven to 400°F Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
- Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
- Scatter the lettuce, arugula, mint and scallions over 4 plates.
- Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
- Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
- Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.
Nutrition Facts : Calories 510.9, Fat 22, SaturatedFat 3.3, Cholesterol 68.4, Sodium 417.5, Carbohydrate 42.4, Fiber 19.6, Sugar 13, Protein 45.1
PEAS AND CARROTS WITH MINT
If you're looking for an easy way to dress up ordinary peas and carrots, reach for this simple recipe. Fresh mint adds a refreshing subtle flavor that'll keep folks coming back for more.-Margie Snodgrass, Gig Harbor, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender.
Nutrition Facts :
SNOW PEAS WITH TOMATOES
"This colorful, quick side dish is a great pair with any meat or fish," advises Jackie Horridge from Nashville, Tennessee. "Sometimes I like to top it with toasted pine nuts, sliced almonds or crumbled feta cheese."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet or wok, stir-fry garlic in oil and butter for 1 minute. Remove and discard garlic. In the same skillet, stir-fry snow peas for 3 minutes. Add tomatoes and jicama; stir-fry for 1-2 minutes longer or until vegetables are crisp-tender.
Nutrition Facts :
SNAP PEAS WITH MINT
Steps:
- Pluck off and discard the end of each pea pod.
- Bring enough water to boil to cover the peas. Add salt to taste.
- Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
- Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
- Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 7 grams, TransFat 0 grams
PEA SPAETZLE WITH MINT, CHIVES, AND TOMATOES(AUSTRIA)
Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well. From Bon Appetit.
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.
- Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine.
- DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
- Melt 4 tablespoons margarine inlarge skillet over medium-high heat. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.
Nutrition Facts : Calories 275.3, Fat 11.5, SaturatedFat 2.7, Cholesterol 93, Sodium 745.3, Carbohydrate 33, Fiber 3.8, Sugar 3.7, Protein 9.8
PEAS WITH MINT AND TOMATOES
Make and share this Peas With Mint and Tomatoes recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium frying pan, melt butter. Sauté onions. Add tomatoes and cook 5 minutes.
- Add peas and mint. Cook until most of the liquid has evaporated, 3-5 minutes.
Nutrition Facts : Calories 151.6, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 448.9, Carbohydrate 14.2, Fiber 4.6, Sugar 6.4, Protein 4.8
SMASHED MINTED PEAS
Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
- Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
SUGAR SNAP PEAS WITH MINT
Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.
Provided by ORNERY
Categories Side Dish Vegetables Green Peas
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 8.3 g, Fat 2.4 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 74.7 mg, Sugar 0.3 g
FRESH PEAS WITH MINT AND GREEN ONIONS
Make and share this Fresh Peas With Mint and Green Onions recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups).
- Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl.
- While peas are cooking, trim and discard the root ends and dark green leaves of green onions.
- Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside.
- Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine.
- Sprinkle with salt to taste and serve immediately.
SPRING PEAS WITH MINT
For the best results, choose sugar snap peas with plump, smooth-looking pods and a bright green color; select English peas in crisp, brittle pods for shelling.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.
- Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.
- Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.
GLAZED PEAS AND POTATOES WITH MINT
My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.
Provided by ChefBillT
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Put peas in a bowl.
- Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
- Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
- Stir in parsley and mint.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 0.4 g
PEAS WITH MINT AND TOMATOES
Make and share this Peas With Mint and Tomatoes recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium frying pan, melt butter. Sauté onions. Add tomatoes and cook 5 minutes.
- Add peas and mint. Cook until most of the liquid has evaporated, 3-5 minutes.
Nutrition Facts : Calories 151.6, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 448.9, Carbohydrate 14.2, Fiber 4.6, Sugar 6.4, Protein 4.8
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PEA SPAETZLE WITH MINT, CHIVES, AND TOMATOES RECIPE
From bonappetit.com
4.6/5 (5)Servings 8
- Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.
- Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine. DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
- Melt 4 tablespoons margarine inlarge skillet over medium-high heat. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.
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