Saturday, June 12, 2010
My husband's raised bed garden has produced a wonderful crop of peas this year. I love fresh produce and enjoy new recipes using the fresh items. Here are today's crop:
Straight from Bob's Garden to our kitchen. This is the third crop. The peas are tender and almost finished producing for this crop. I made pea salad and mushroom soup with fresh peas. Cooking is such fun.
Pea Salad: After blanching and removing the peas from their pods, chop one fresh green onion, 1/2 cup fresh parsley and slice 1 cup of fresh mushrooms. Sprinkle olive oil over mixture and add 2 tablespoons of low fat hellman's mayo. Add salt and pepper to taste. Toss lightly so the peas and mushrooms are not mashed. Refrigerate for several hours before serving. Serve on a bed of fresh lettuce. I added 1/2 cup of sharp cheddar cheese for a little protein and color. Delicious.