Peas, please: Minty, sweet garden beauty in a bowl [RECIPE]

Is there anything more optimistic than a sweet little pea? Imbued with all an early season's fleeting sweetness, best at their fresh peak, a pea ought to be coddled and cared for, rather than abused in frozen potpies.

Chef Jason Blair of Red Stag Supperclub, a supporter of seasonal cooking, created this bright and easy-to-assemble dish. Blair's approach to food is often to create a simple stage for seasonal and, whenever possible, locally sourced ingredients to shine. A small bowl of beautiful and flavorful peas dressed with a few ripped leaves of mint, crumbles of salty ricotta salata, and a sweet shallot sauce is all any summer side dish could hope to be.

English Peas with Mint and Ricotta Salata
Courtesy Jason Blair of Red Stag Supperclub

1 small shallot, diced
1 tbsp butter
2 cups peas
1/2 cup vegetable stock
1/4 tsp chili flake
2 tablespoons fresh mint, chopped
1/4 cup ricotta salata
Salt and pepper to taste

Melt butter in a pot over medium heat, add shallot. Cook, stirring occassionally, until shallot is translucent. Add peas and veggie stock. Cook until peas are tender. Toss with chili flake, mint, and cheese. Taste and adjust seasonings with salt and pepper.

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Sounds really yummy and delicious. I think that we should have to add extra ingredients like organic foods such as spinach ,  carrots etc and makes it more tasty than soon.Breast augmentation


Awesome! There's nothing like fresh peas in the summertime!

Rachel Hutton
Rachel Hutton

Yum! Lots of peas on the tables at the Uptown Market this weekend. Another mint/pea recipe I really like from Splendid Table's "How to Cook Supper":

THREE-PEA TOSS SERVES 4-6 1 to 1 1/4 cups sugar snap peas 2 tablespoons extra-virgin olive oil 1 medium red onion, cut into 1/2-inch dice Generous pinch of sugar Salt and fresh-ground black pepper to taste 1 to 1 1/4 cups snow pea pods 1 cup frozen baby peas 2 tight-packed tablespoons fresh mint leaves, chopped 1/2 cup salted whole almonds, coarse chopped

String the sugar snap peas with a small, blunt knife: Grasp the stem between your thumb and the blade and pull down the length of the pea pod. Rinse the pea pods and dry them thoroughly.

Heat a wok or a straight-sided 12-inch saute pan over high heat. Swirl in the oil. Add the onion, sugar, and salt and pepper, and toss over high heat for 1 minute. Add the sugar snaps and toss for 30 seconds. Stir in the snow peas and cook 30 more seconds. Finally add the frozen peas and stir-fry for another 30 seconds, or until they are thawed. Turn the peas into a serving bowl, and toss with the mint and almonds. Serve immediately.

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