Fresh or organic peas have a nice color and amazing flavor when thrown and seasoned well

Pass me the peas, please …

A delicious way to bring more color and flavor to the Christmas dinner table is to buy fresh vegetables from the farm; like ears of multicolored corn; or one of my favorites, the dark green peas still in the shell, albeit thrown, cooked, and seasoned well!

Throw your own peas this year; an investment of time and more attention; remove the peas from their shells; You will notice the difference in natural selection, sweetness and freshness, and a few other qualities that are noteworthy …


2 pounds. fresh organic peas, still in the pod; discard the shells; By lending your prize by removing the shell or tough skin, it is you who win, when you get back 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 fresh turkey, chicken broth, or vegetable broth (my broths are low sodium or organic, or vegetable broth of choice). Actually, any action of your choice is fine.

2 small bay leaves.

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

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

½ teaspoon fresh ground cumin or ground cumin.

½ cup chopped celery, use your celery leaves too …

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

1 medium shallot, diced (red onions are sweet and delicious too 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 sea salt

¼ cup of chopped fresh parsley leaves.

Fresh, ground, white, pepper to taste.

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

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

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

Transfer to a decorative bowl, add the remaining ingredients, adding your lemon juice; Toss in your fresh parsley. Garnish with bright yellow lemon zest! Serve alongside the rest of your desired entree for lunch or dinner, or as a nutritious snack, at any time of the day or night.

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