So you have some:peas
Prepare the Peas
If you’re using the frozen variety, soak a 10-ounce package in lukewarm water for about 15 minutes,
then drain. If you prefer fresh, boil 1 cup of water for every 2 cups of shelled peas, then simmer them for at least 5 minutes to cook through. Definitely use frozen for the soup.
If you also have:white fish
- 2 baking potatoes
- 1 tablespoon of unsalted butter
- 4 white-fish fillets (such as sole or tilapia)
- Sprinkle of bread crumbs
- 1/2 tablespoon of chopped butter
- squeeze of lemon juice
- salt and pepper to taste
Preheat oven to 425° F. Slice 2 baking potatoes into long wedges. On a baking sheet, toss the slices with salt and olive oil. Bake until browned, about 25 minutes.
Meanwhile, in a saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add the peas with some salt and pepper. Cook through, then remove from heat.
Mash the mixture with a potato masher or a fork until most of the peas are broken up.
Transfer the potatoes to a plate. Place 4 white-fish fillets (such as sole or tilapia) on the warm baking sheet
Sprinkle each with bread crumbs, ½ tablespoon of chopped butter, and a squeeze of lemon juice. Broil until golden. Serve the fish alongside the mash and potatoes.
Now you have:Fish & Chips with Pea Mash
If you also have: soba noodles
- 1 small onion
- 2 garlic cloves
- 1/3 cup of mirin (rice wine)
- few tablespoons of tamari
- 6 ounces of sliced shiitake mushrooms
- 12-ounce package of spinach
- 1/4 cup of water
- juice of 1 lemon
- a few peas and sliced scallions
In salted water, cook the noodles al dente. Rinse and set aside. Place the pasta pot back on the stove.
Thinly slice 1 small onion and 2 garlic cloves. In the pasta pot over low heat, cook the onion and garlic in olive oil until golden.
Add 1/3 cup of mirin (rice wine), a few tablespoons of tamari, and 6 ounces of sliced shiitake mushrooms. Cook for 5 minutes.
Add a 12-ounce package of spinach and 1/4 cup of water. Toss until just wilted. Stir in the peas, a few sliced scallions, and the juice of 1 lemon.
Add the noodles and toss to combine. Serve immediately. (It’s also delicious chilled.)
Now you have: Pea & Mushroom soba noodles
If you also have: buttermilk
- 3 tablespoons of fresh mint leaves
- 1 cup of buttermilk
- 1/2 cup of chicken broth
- 2 cups of thawed frozen peas
- 1 teaspoon of olive oil
- a squeeze of lemon
- salt to taste
Wash and chop 3 tablespoons of fresh mint leaves.
Blend together 1 cup of buttermilk, the mint, 1/2 cup of chicken broth, 2 cups of thawed frozen peas, and 1 teaspoon of olive oil.
Serve in bowls at room temperature with salt and a squeeze of lemon. (Or chill for later.)
Now you have: Chilled buttermilk-pea soup
Recipes reprinted from the book Time for Dinner. Photos by CN Digital Studio. Copyright © 2010 Cond’ Nast Publications, Inc. Published by Chronicle Books LLC.