Food Challenge: Peas

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In high school, I played tennis for a small rural town in Montana. Our season was limited to spring, which often required us to chance the weather. I remember many cold evenings coming home from practice chilled to the bone. Mom would always be waiting with hot split pea soup and warm grilled cheese sandwiches. A comfort meal I still resort to on a cold or rainy day.

At the time I didn’t give this much thought. I now understand why my mother wisely chose to serve this homemade favorite.

Peas require a cool, damp climate for full harvest. This restricts them to a very specialized season. So while you can consume them year round — frozen or canned — April and May is when you will find them fresh in your local produce aisle, making them a hot commodity for a very limited time.

As you go to the market over the next several weeks, keep you eye out for fresh peas. Enjoy them as a side dish to any main course, mix them into a stir-fry or pasta, or puree them into a delicious soup. Now is your chance to enjoy their sweet, crisp taste at peak perfection.

 How to prepare peas

Easy Side Dish

InDependent Original

 Easy Side Dish

Perfect side dish paired with salmon fillets.

Ingredients

  • 1 TBS coconut oil

  • 1 white or yellow onion, finely chopped

  • 2 garlic cloves, chopped

  • 1½ cups shelled peas

  1. Heat oil until liquefied.

  2. Sauté onion in oil until translucent. 

  3. Add chopped garlic. Cook until fragrant (about 1 min).

  4. Add peas.

  5. Sauté mixture for 1 to 2 minutes.

  6. Serve warm as a side dish.