PEAS WITH SHALLOTS
I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
PEAS WITH SHALLOTS AND PANCETTA
Steps:
- Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
- Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.
PEAS WITH LETTUCE
CAMBRIDGE EIGHT
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.
PASTA WITH PEAS, PROSCIUTTO AND LETTUCE
Since I began eating more plants and less meat, I've experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe - pasta with spring vegetables - the meat is literally a garnish, but one with huge impact. That meat is prosciutto, and it's briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham's salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce. You do need three pans to make this dish - a small skillet, a large skillet and a large pot for the pasta - but it's so fast that a little extra cleanup seems worth the trouble.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a small skillet over medium-high heat. When hot, add prosciutto and cook, turning occasionally, until crisp, about 4 to 5 minutes; set aside.
- When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt butter with remaining 2 tablespoons oil in a large skillet over medium heat. Add shallot and sprinkle with salt and pepper; cook until shallot begins to soften, about 5 minutes.
- Add peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, garnish with prosciutto, adjust seasoning to taste and serve.
Nutrition Facts : @context http, Calories 795, UnsaturatedFat 15 grams, Carbohydrate 101 grams, Fat 27 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 925 milligrams, Sugar 9 grams, TransFat 0 grams
PEAS WITH ROASTED SHALLOTS
This flavoursome side dish of peas with caramelised onions from James Martin is healthy and versatile
Provided by James Martin
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Turn oven to 200C/180C fan/gas 6. Toss the shallots in the sugar. Heat a large ovenproof frying pan until hot, and add the shallots. Cook for a few mins to caramelise the outside to a nice golden colour, then transfer to the oven for 5 mins to cook through.
- Cook the peas in boiling salted water for 2 mins until tender, drain and mix with the shallots, mint, olive oil and lemon juice. Season and serve with your favourite roast.
Nutrition Facts : Calories 176 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.03 milligram of sodium
LETTUCES, SPROUTS AND SNOW PEAS WITH RADISH WATER
Provided by Matt Lee And Ted Lee
Categories salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place shallots in a small bowl, add ginger juice, rice wine vinegar, mirin and 1/4 teaspoon salt. Turn to coat, and adjust brine to taste. Reserve in refrigerator.
- Cut tomatoes into eight pieces, place in a blender and liquefy. Strain into a small bowl through a fine mesh sieve or a heavy-duty paper towel. You should have about 1/2 cup tomato water. Rinse and dry blender jar.
- Place ice cubes from two trays in a roasting pan and fill it halfway with water. In a sauté pan, heat grapeseed oil. Add scallion tops and 1/4 teaspoon salt and cook, stirring, one minute. Transfer to a small bowl and place in the ice bath.
- Bring 2 cups water to boil with 1/4 teaspoon salt. Cook snow peas about one minute. With a slotted spoon, transfer snow peas directly to ice bath to stop cooking. Return water to boil and add green peas. Cook one minute, add tarragon, stir once, and strain, reserving 2 ounces cooking liquid. Place green peas, tarragon and reserved liquid in blender and process until smooth. Press through fine sieve into a small bowl and chill over ice bath. You should have 1/2 cup tarragon-green pea purée. Rinse and dry blender, add scallions and oil, and pulse to a chunky purée. Reserve.
- Remove snow peas from ice bath. Remove their strings and cut peas into thin strips. Place lettuces in a salad bowl, add sliced snow peas, sprouts and basil. Toss.
- For the dressing: Grate daikon into a separate bowl. Add 1/4 cup tomato water, 2 tablespoons scallion oil, 3 tablespoons pea-tarragon purée, 2 tablespoons shallot pickling brine and the extra virgin olive oil. Taste and adjust seasonings.
- Dress salad to taste, and season with salt and pepper. Divide salad evenly among six plates, garnish with shallot pickles and myoga slices, and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 276 milligrams, Sugar 8 grams
BRAISED LETTUCE WITH PEAS
Do try this - it's melting and nutty flavoured, with sweet peas and just a hint of cream
Provided by Good Food team
Categories Dinner, Vegetable
Time 30m
Number Of Ingredients 6
Steps:
- Melt the butter in a large sauté pan with a lid. Fry the onion gently for about 5 mins, until softened. Meanwhile, pull any damaged or coarse outer leaves from the lettuces and trim the bases. Cut the lettuces in half lengthways, through the base.
- Place the lettuce cut-side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs. Pour over the stock and lightly season. Put the lid on the pan, reduce the heat to the minimum and cook for 10 mins.
- With a slotted spoon, lift the lettuces out and put into a sieve over a bowl. Raise the heat under the pan and boil the juices until reduced by half. Add the cream or crème fraîche and petits pois and boil for 1 min until heated through. Arrange lettuces in a serving dish and pour over the pea-and-cream sauce.
Nutrition Facts : Calories 114 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
SWEET PEAS WITH SHALLOTS AND GEM LETTUCE
Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium. Add shallots and cook, stirring occasionally, until caramelized and tender, about 6 minutes. Add peas and 1 tablespoon water. Cook, stirring, until peas are tender and bright green, 4 to 6 minutes. Add butter and lettuce; cook, stirring, until lettuce is just wilted, about 1 minute. Season with salt and pepper; serve immediately.
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