Herbed Pea Sauce Recipes

Steps:

• Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.

Steps:

• Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once.
• In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened.
• Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste.

Steps:

• To make the sauce, heat the peanut oil in a saucepan set over medium heat, add the shallot and onion and season lightly with salt. Cook, stirring, until soft (do not allow the shallot and onion to brown), about 10 minutes. Add the stock and cream and set aside.
• Bring a kettle of very salty water to a boil. Add the peas and cook for 3 minutes. Add the pea shoots and cook for 1 minute more. Drain and plunge into cold water to cool. Drain again and set aside.
• Add the peas and pea shoots to the saucepan and bring the sauce just to a simmer. Puree the mixture in small batches in a blender until very smooth. Pass through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
• To make the herb salad, combine the frisee, chervil, dill and chives in a small bowl. Toss with the olive oil and salt to taste.
• To make the salmon, heat a large heavy skillet over high heat. Add the peanut oil and heat until hot. Season the salmon fillets with salt and pepper and cook, turning once, until lightly browned on both sides and still somewhat pink in the middle, about 6 minutes. Set aside, covered.
• Just before serving, finish the sauce by combining the butter and 1 tablespoon of water in a saucepan over medium heat. Whisk until the butter is melted. Add the sauce. Heat until very warm but not boiling and season to taste with salt and pepper. Using a hand-held immersion blender, blend until very foamy.
• Skim the foam off the top of the sauce with a spoon and ladle the sauce over the bottom of 4 dinner plates or shallow soup plates. Place a salmon fillet on each plate and top with 1/4 of the herb salad. Serve immediately.

Steps:

• Sauté onion and celery in butter in saucepan until tender.
• Add peas, salt, pepper, marjoram, and water.
• Cover tightly; cook just until peas are tender, about 10 minutes. Stir occasionally.
• (This technique also works well with green beans or corn).

Steps:

• In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.

Steps:

• Preheat oven to 450 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; puree.
• Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
• Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.

Steps:

• Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
• Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
• Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
• Do Ahead
• The soup can be made and chilled for up to 2 days.