Fresh or organic peas have a pleasant color and a great taste when chucked and seasoned well


Give me the peas, please …

A delicious way to add more color and flavor to your dinner table on holiday is to buy fresh vegetables in the yard; as multicolored corn on the crust; or one of my favorites, dark, green peas still in the shell, though chucked, cooked and seasoned well!

Chuck your own peas this year; a time investment and more attention; fetching peas from their shells; You will notice the difference between natural selection, sweetness and crispness and a few other qualities worth mentioning …


2 lbs. of fresh organic peas, still in pods; discard shells; that gives you the prize when you remove the hard, outer shell or skin, it’s you who wins when you pick up your find that once hid the gift of tasty peas inside.

2 garlic cloves, fresh and finely chopped. (I use the smaller holes in my cheese grate and enjoy the garlic oil detached).

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

2 small bay leaves.

1 tablespoon of olive oil. (In my opinion, Mediterranean origin is the tastiest)

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

½ teaspoon fresh, ground cumin or cumin powder.

½ cup chopped celery, also use your celery leaves …

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

1 Medium, diced onion shallots (red onion is also sweet and delicious and a good substitute).

½ teaspoon fresh lemon juice, get a 1/2 teaspoon of the bald before extracting the juice from your lemon.

1-3 tablespoons sea salt

¼ cup fresh, chopped parsley leaves.

Fresh, ground, white, pepper to taste.

Clean and chuck your peas and set them aside in a bowl. Combine salt, bay leaves, celery, bell peppers, shallots and two chopped garlic cloves, peas and broth, or store in a medium sized saucepan to cook.

The cooking time varies with the firmness of your fresh peas from 12 to 22 minutes. (If I’m in a pinch on time, I cook for 10-15 minutes in my pressure cooker).

Remove it from the heat, drain your stock or broth; discard your bay leaves; Continue with the rest of the cooking suggestions). Stay close or very near, near your kitchen, avoid over-cooking; Leave your peas still a tender bite …

Transfer to a decorative bowl, add the remaining ingredients, add your lemon juice; blend in your fresh parsley. Decorate with light yellow lemon zest! Serve with the rest of your desired lunch or dinner dishes or as a nutritious snack anytime of the night or day.

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