One of my favourite parts of summer is eating fresh pod and sugar snap peas right from the garden. Honestly, I don’t usually plant enough to actually have any left over to cook with after my snacking frenzy has abated (with the exception of my year farming when I was drowning in peas but lacking in time to cook them), but I made an effort to plant more this year and am hoping to try out some recipes. I’ve collected some delicious looking options below — hope you dig them!
Minty Pea Pesto: If you’re still only making the standard basil/parmesan/pine nut pesto, it’s time to start branching out. Not just because pine nuts are now approximately the same price as gold, but because because there are so many other tasty flavour combinations to check out. This minty pea pesto from The Cozy Herbivore is vegan (miso subs for parmesan to create a similar depth of flavour while cutting out the dairy) and looks incredibly flavourful. Pesto freezes well, also, so this could be a good way to stock away your excess pea harvest.
Pickled Sugar Snap Peas: This recipe for hot water bath canned pickled snap peas from Blazing Hot Wok would be pretty fast to make, and looks amazing (of course, that statement is coming from someone whose judgement is altered by a fairly serious pickle addiction, so keep that in mind). The author suggests the pickles as a good companion to charcuterie, but I suspect they would be pretty totally great just fished out of the jar and eaten on their own as well.
Fresh Pea Salad: Heidi of 101 Cookbooks describes this dish as a “jazzed up pea salad with a spicy mint-date dressing [with] some shredded romaine lettuce and a few toasted pumpkin seeds for added crunch and texture.” I’ve long been a fan of Heidi’s simple but original recipes, and this one is no exception. The mint-date dressing sounds like it could be pretty versatile as well — you could always make a double batch and try tossing it with grains or pasta as well.
Chilled Pea Pod Soup: This soup recipe from Chocolate and Zucchini is most excellently frugal, as it makes use of your pea pods after you have already shelled and devoured their contents. The author describes it as “the nose-to-tail philosophy applied to the vegetable kingdom,” which is a pretty fantastic idea. I had never realized that I could do much of anything with my pea pods besides toss them into the compost, so I’m stoked to try this simple but delicious looking chilled soup.
Fresh Green Peas and Sugar Snap Peas in Sesame Dressing: You can’t get much simpler and faster than this double-pea recipe from Epicurious — the peas are just-cooked and tossed with an easy but flavourful looking dressing. It looks like a great summer side dish, and you could easily adapt the idea to any flavourful dressing or sauce.
Peas and Lettuce: I have always, perhaps unfairly, been slightly suspicious of cooked lettuce. Maybe it’s just a lack of imagination on my part, but it kind of weirds me out, frankly. With that said, this recipe for peas and lettuce with its allusions to simplicity and adaptations of traditional French cooking techniques makes a reasonable case for lightly cooked lettuce. Plus, it’s a good candidate for an all-garden meal, with the main ingredients being peas, mint and lettuce, all of which many of us can pluck straight out of our yards. I should probably at least give it a try in the interests of not narrowing my culinary options: if cooked lettuce proves to be amazing, I will feel like a bit of a jerk for neglecting it all these years.