Peas are most certainly a seasonal treat. Nutritionally, peas are an excellent source of vitamins A, C, K, and the Bs. They are also high in the minerals iron, potassium, and phosphorous.
How to Prepare:
Three basic types of peas are available seasonally and locally, shell peas, snap peas, and snow peas.
To prepare shell peas: Blanch or steam shelled peas 2-4 minutes. Watch for color to heighten, and be careful not overcook.
Snap peas: Snap off stem tip toward the flat side of pod and pull downward. You can eat young peas raw.
Snow peas: Simply rinse and enjoy.
How to Store:
Use as soon as possible. Refrigerate in a plastic bag for 4-5 days minimum. Storing peas sacrifices some of their sweet flavor and crisp texture. Peas freeze well, but will lost their crunchy texture. Peas freeze well, but will lose their crunchy texture. Blanch all kinds of peas for 2 minutes (shell peas must be shelled), rinse under cold water to stop cooking process, drain well, and pack into airtight containers.
How to Cook:
Peas can be eaten raw, sauteed, deep fried, steamed, or stir-fried.
Information adapted from From Asparagus to Zucchini
Melt butter in a large pot over medium heat. Add onion and 2 teaspoons salt; cook, stirring occasionally, until onion is translucent, about 5 minutes.
Add broth and water and bring to a boil over high heat. Stir in peas and return to a boil. Remove from heat and stir in parsley and creme fraiche. Puree soup in a blender, working in batches, until very smooth. Transfer to a clean pot and stir in lemon juice. Season to taste with salt and pepper and keep warm until ready to serve. Divide soup among bowls and garnish with creme fraiche, caviar, and pea shoots.
Recipe courtesy of Martha Stewart
In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 tablespoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.
Recipe courtesy of Food and Wine
Cook potatoes in boiling water until just tender, 25–30 minutes; drain, peel, and cut into 2 inch pieces. Heat oil in a 6-qt. saucepan over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add asafoetida, fenugreek seeds, and curry leaves; cook 1 minute. Add garlic, chiles, and onion; cook until golden, 8–10 minutes. Add potatoes, the peas, coriander, turmeric, ginger, salt, and ½ cup water; boil. Reduce heat to medium-low; cook, covered, until potatoes are tender, 8–10 minutes. Uncover and stir, mashing lightly; cook until slightly dry, 4–5 minutes. Stir in cilantro.
Recipe courtesy of Saveur
Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.
Recipe courtesy of All Recipes
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Recipe courtesy of The Food Network