Recipe Search
Recipe Search
Search results for: green peas
Found 55 items, now showing 1 - 10
Found 55 items, now showing 1 - 10
Minty Pea Salad ( 11 occurrences )
Serves 6 • 1 1/2 C shelled fresh peas • 8 oz snow peas, trimmed and stringed • 1 large bunch fresh mint, stems removed (1 C of leaves) • 1/3 C sour cream • 1/3 C mayonnaise • salt and black pepper to taste • 8 slices crisp cooked bacon, crumbled
Serves 6 • 1 1/2 C shelled fresh peas • 8 oz snow peas, trimmed and stringed • 1 large bunch fresh mint, stems removed (1 C of leaves) • 1/3 C sour cream • 1/3 C mayonnaise • salt and black pepper to taste • 8 slices crisp cooked bacon, crumbled
Seattle Steak Salad ( 8 occurrences )
Serves 4 • 12 oz. beef top round steak, trimmed and cut into 1/4-inch-thick strips • 2 cups snow peas, trimmed • 8 cups bite-size pieces of mixed greens (iceberg, Bibb or red-leaf lettuce, Belgian endive, and radicchio) • 1 cup sliced white mushrooms • green onion strips for garnish
Serves 4 • 12 oz. beef top round steak, trimmed and cut into 1/4-inch-thick strips • 2 cups snow peas, trimmed • 8 cups bite-size pieces of mixed greens (iceberg, Bibb or red-leaf lettuce, Belgian endive, and radicchio) • 1 cup sliced white mushrooms • green onion strips for garnish
Lemon Shrimp Stir-fry with Broccoli and Peas ( 8 occurrences )
4 • 4 tablespoons butter • 4 scallions, white and green parts separated, sliced thin • 1 tablespoon lemon zest • 1/2 cup water • 6 tablespoons fresh lemon juice • 1 lb. broccoli, halved • 1 lb. shrimp, peeled, deveined and patted dry • 10 oz frozen green peas • Salt, to taste • Pepper, to taste
4 • 4 tablespoons butter • 4 scallions, white and green parts separated, sliced thin • 1 tablespoon lemon zest • 1/2 cup water • 6 tablespoons fresh lemon juice • 1 lb. broccoli, halved • 1 lb. shrimp, peeled, deveined and patted dry • 10 oz frozen green peas • Salt, to taste • Pepper, to taste
Vegetarian Paella ( 8 occurrences )
6 • 1/4 cup extra-virgin olive oil, plus 2 tablespoons • 1 yellow onion, finely chopped • 8 oz. cremini mushrooms, sliced • 1 red bell pepper, thinly sliced • 1 1/2 teaspoons paprika • 1 teaspoon kosher salt • 1/2 teaspoon ground black pepper • 3 cloves garlic, minced • 1 teaspoon saffron threads • 1 cup dry white wine • 1 1/2 cups dry white rice • 2 1/2 cups vegetable broth • 1 can diced fire-roasted tomatoes, 15 oz. • 1/2 cup frozen green peas, thawed • 1 can chickpeas, rinsed and drained, 15 oz. • 1 tablespoon lemon zest • 1/3 cup sliced green olives • 1/4 cup finely chopped fresh parsley
6 • 1/4 cup extra-virgin olive oil, plus 2 tablespoons • 1 yellow onion, finely chopped • 8 oz. cremini mushrooms, sliced • 1 red bell pepper, thinly sliced • 1 1/2 teaspoons paprika • 1 teaspoon kosher salt • 1/2 teaspoon ground black pepper • 3 cloves garlic, minced • 1 teaspoon saffron threads • 1 cup dry white wine • 1 1/2 cups dry white rice • 2 1/2 cups vegetable broth • 1 can diced fire-roasted tomatoes, 15 oz. • 1/2 cup frozen green peas, thawed • 1 can chickpeas, rinsed and drained, 15 oz. • 1 tablespoon lemon zest • 1/3 cup sliced green olives • 1/4 cup finely chopped fresh parsley
Garden Linguine with Ricotta ( 6 occurrences )
Makes 4 servings • 2 T coarse salt, plus more to taste • 1 lb fresh fava beans, shelled • 1 lb fresh or frozen peas, shelled • 1 lb linguine • 1 C ricotta cheese • 1/2 C grated Parmesan • 1/4 C coarsely chopped mint leaves, plus more leaves for garnish • 2 T extra-virgin olive oil • 1/4 tsp. freshly ground pepper, plus more to taste
Makes 4 servings • 2 T coarse salt, plus more to taste • 1 lb fresh fava beans, shelled • 1 lb fresh or frozen peas, shelled • 1 lb linguine • 1 C ricotta cheese • 1/2 C grated Parmesan • 1/4 C coarsely chopped mint leaves, plus more leaves for garnish • 2 T extra-virgin olive oil • 1/4 tsp. freshly ground pepper, plus more to taste
Green Peas with Cheese and Herbs ( 6 occurrences )
Makes 4 servings • 3 quarts water • 1/2 teaspoon salt • 1 pound fresh or frozen peas, approximately 3 cups • 2 tablespoons red wine vinegar • 1 tablespoon minced shallot • 1 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 3 tablespoons olive oil • 2 teaspoons chopped fresh mint leaves • 2 teaspoons chopped fresh parsley leaves • 4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes
Makes 4 servings • 3 quarts water • 1/2 teaspoon salt • 1 pound fresh or frozen peas, approximately 3 cups • 2 tablespoons red wine vinegar • 1 tablespoon minced shallot • 1 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 3 tablespoons olive oil • 2 teaspoons chopped fresh mint leaves • 2 teaspoons chopped fresh parsley leaves • 4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes
Fresh Peas with Pecorino and Mint ( 6 occurrences )
SERVES 8 • 2 cups water • 1 cup shelled green peas • 6 cups trimmed arugula • ¼ cup chopped fresh mint • 1 tablespoon extra virgin olive oil • 1 ½ tablespoons fresh lemon juice • ½ teaspoon salt • ¼ teaspoon freshly ground black pepper • ½ cup shaved fresh pecorino cheese
SERVES 8 • 2 cups water • 1 cup shelled green peas • 6 cups trimmed arugula • ¼ cup chopped fresh mint • 1 tablespoon extra virgin olive oil • 1 ½ tablespoons fresh lemon juice • ½ teaspoon salt • ¼ teaspoon freshly ground black pepper • ½ cup shaved fresh pecorino cheese
Turkey - Cheese Crepes ( 5 occurrences )
makes 6 servings • 12 crepes (see recipe below) • 1 C frozen peas • 1/2 C chopped onion • 1/2 C chopped green pepper • 1/4 C margarine or butter • 1/4 C all-purpose flour • 1 1/2 C milk • 1/2 C chicken broth • 1/2 C shredded process Swiss, Gruy/(R)re, or American cheese • 2 T dry sherry (optional) • 2 T snipped parsley • Several dashes bottled hot pepper sauce • 1 2 1/2-oz. jar sliced mushrooms • 2 C chopped cooked turkey
makes 6 servings • 12 crepes (see recipe below) • 1 C frozen peas • 1/2 C chopped onion • 1/2 C chopped green pepper • 1/4 C margarine or butter • 1/4 C all-purpose flour • 1 1/2 C milk • 1/2 C chicken broth • 1/2 C shredded process Swiss, Gruy/(R)re, or American cheese • 2 T dry sherry (optional) • 2 T snipped parsley • Several dashes bottled hot pepper sauce • 1 2 1/2-oz. jar sliced mushrooms • 2 C chopped cooked turkey
Party Toss Salad ( 5 occurrences )
Serves 8 • 12 cups romaine or green-leaf lettuce, rinsed and torn into bite-sized pieces • 2 medium tomatoes, cut into 8 wedges • 1 can (19 oz) chick-peas, rinsed and drained • 1 cup sliced mushrooms • 1 small red onion, thinly sliced • 1/2 cup sliced radishes • 1/2 cup packaged croutons
Serves 8 • 12 cups romaine or green-leaf lettuce, rinsed and torn into bite-sized pieces • 2 medium tomatoes, cut into 8 wedges • 1 can (19 oz) chick-peas, rinsed and drained • 1 cup sliced mushrooms • 1 small red onion, thinly sliced • 1/2 cup sliced radishes • 1/2 cup packaged croutons
Stir-Fry Snow Peas ( 5 occurrences )
Serves 4 • 1/3 C reduced-sodium chicken broth • 1 T sherry (optional) • 2 tsp cornstarch • 2 tsp reduced-sodium soy sauce • 1/2 tsp granulated sugar • 2 tsp vegetable oil • 6 medium green onions, sliced into 1/2-inch pieces • 1 medium red bell pepper, julienned • 1 clove garlic, minced • 2 C snow peas, trimmed • 1 tsp sesame oil (optional)
Serves 4 • 1/3 C reduced-sodium chicken broth • 1 T sherry (optional) • 2 tsp cornstarch • 2 tsp reduced-sodium soy sauce • 1/2 tsp granulated sugar • 2 tsp vegetable oil • 6 medium green onions, sliced into 1/2-inch pieces • 1 medium red bell pepper, julienned • 1 clove garlic, minced • 2 C snow peas, trimmed • 1 tsp sesame oil (optional)
