The two things we have in great abundance in early summer / late spring are sugar snap peas and scallions. This recipe is a great way to enjoy the natural texture and flavor that comes with fresh pea pods and scallions.
2 cups sliced sugar snap peas
3/4 cup julienne red pepper
3 scallions diced
3/4 cup shredded green cabbage
1/4 cup oil (light flavored)
1 Tbs Dolcedi or honey or agave
1 tsp lime juice
1/4 cup citrus champagne vinegar or white wine vinegar
1/4 tsp black pepper
salt to taste
Combine sugar snap peas, red peppers, scallions, and green cabbage in a large bowl.
Combine remaining ingredients and stir to combine. Toss with vegetables and serve chilled.
This is a link to the source of the recipe “Sugar Snap Pea Easy Summer Slaw” from Joanie Simon’s website. We have also tried lime infused vinegar for the vinegar in the recipe and have enjoyed that as a substitution.
When searching for a New Year’s Day recipe that included peas and greens, I came across several very simple recipes. What I was not able to find was a recipe without bacon. Bacon makes a lot of sense for a recipe that needs fat and salt to transform a bland vegetable into a savory vegetable. This is a recipe, I created on New Years Day for 2019, that takes the standard Southern Cream Recipe and turns it into a healthier version of its classic cousin recipe .
1 pound Dried Cream Peas, Shelled and Rehydrated
3 tablespoons Extra Virgin Olive Oil
1 whole Medium Onion, Roughly Chopped
3 cloves Garlic, Minced
3 cups Water Or Enough To Cover The Peas
2 sprigs of Fresh Thyme
Salt And Pepper, to taste
Soak enough cream peas to make a pound of peas when rehydrated (you can also use fresh peas). This recipe can be used with a variety of field peas. I have tested this with #8 Texas Cream Peas. Rinse the rehydrated peas and let them drain in a colander for a moment. Add the olive oil, onion and garlic to a large pot. Cook until the onions are translucent. Add the peas and enough water to cover the peas. The water should be about 1/2 inch above the peas. Add some salt (1/4 teaspoon) and lots of pepper (1/2 to 1 teaspoon). Bring the peas to a boil, then reduce the heat and simmer until the peas are tender but still just a tiny bit firm. This should take about an hour to an hour and a half. When the peas are done place in a serving bowl and add additional salt and pepper if needed.