Pass me the peas, please…

A delicious way to add more color and flavor to your holiday table is to buy farm-fresh vegetables; like multicolored corn on the cob; or one of my favorites, dark green peas still in the shell, albeit tossed, cooked and well seasoned!

Throw your own peas this year; an investment of time and more attention; recover peas from their shells; you will notice the difference of natural selection, sweetness and freshness, and some other qualities that are worth mentioning…


2 pounds. of fresh organic peas, still in the pod; discard the shells; Delivering your prize as you remove the hard outer shell or skin, it’s you who wins, when you retrieve your find, which once hid the gift of tasty peas inside.

2 garlic cloves, fresh and finely chopped. (I use the smaller holes on my cheese grater and enjoy the garlic oil that comes off.)

2-3 cups freshly made turkey, chicken or vegetable broth (my broths are low sodium or organic, or my choice of vegetable broth). Actually, any stock of your choice is fine.

2 small bay leaves.

1 tablespoon of olive oil. (Mediterranean origin are the tastiest, in my opinion)

½ teaspoon of butter, oh yeah I know, we all use more than that, maybe a full teaspoon is enough.

½ teaspoon fresh ground cumin or cumin powder.

½ cup chopped celery, also use your celery leaves…

½ cup chopped red or yellow bell peppers (include all for added flavor and color).

1 medium shallot, diced (red onions are also sweet and delicious and a great substitute).

½ teaspoon of fresh lemon juice, recover 1/2 tablespoon of the zest, before extracting the juice from your lemon.

1-3 tablespoons of sea salt

¼ cup chopped fresh parsley leaves

Fresh, ground, white, pepper to taste.

Clean and discard the peas and reserve in a bowl. Combine salt, bay leaves, celery, bell peppers, shallots and two minced garlic cloves, peas, and stock or broth in medium saucepan until boiling.

Cooking time varies depending on the firmness of the fresh peas from 12 to 22 minutes. (If I’m short on time, I cook for 10-15 minutes in my pressure cooker.)

Remove from heat, drain stock or broth, discard bay leaves; continue with the rest of the cooking suggestions). Stay close or very close to your kitchen, avoid overcooking; let your peas still take a tender bite…

Transfer to a decorative bowl, add remaining ingredients, adding your lemon juice; mix in your fresh parsley. Garnish with bright yellow lemon zest! Serve alongside the rest of your lunch or dinner entrée, or as a nutritious snack, anytime day or night.

I enjoy learning from you and others continually offering me knowledge!

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