Easy Smashed Peas
Recipe type: Vegetables
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Serves: 4
Smashed peas cooked simply with butter and lemon juice makes a perfect appetizer.
  • 2 Tbsp unsalted butter
  • 2 cups fresh peas
  • 1 Tbsp chopped fresh oregano
  • Salt and pepper, to taste
  • Juice of half a lemon
  • Serve with crusty sourdough bread
  1. Place peas in a food processor and using the pulse button, smash them up. Do not purée them, as it is important to retain much of the texture.
  2. In a sauté pan over medium heat melt butter until foamy. Add crushed peas, stir in chopped oregano, and add salt and a pepper to taste.
  3. Cook peas over medium high heat for about 4 minutes until just tender. Stir in lemon juice, taste and adjust seasoning.
  4. Serve with buttered crusty bread.

Bacony Fresh Pea Salad
Recipe type: Salads
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Serves: 2-4
Fresh peas sautéed with crispy bacon and served over simple greens.
  • 5 slices bacon, chopped
  • 2 shallots, thinly sliced
  • 2 cups fresh peas
  • Salt and pepper to taste
  • 1 tsp lemon zest
  • Juice of half a lemon
  • 1 head butter lettuce, washed, dried and torn for salad
  • 1 Tbsp chopped fresh mint
  1. In sauté pan over medium heat fry bacon until crispy.
  2. Add shallots to soften in bacon fat, about 3 minutes.
  3. Add fresh peas, stir in bacon fat and sauté an additional 3 minutes or until tender crisp.
  4. Add a Tbsp or 2 of olive oil if pan starts to look dry.
  5. Off heat, stir in lemon zest and juice. Ladle bacony peas over butter lettuce and garnish with chopped mint.

Minty Pea Soup
Recipe type: Soups
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Serves: 6-8
A really refreshing pea soup.
  • 2 Tbsp olive oil
  • 2 leeks, white and light green parts, finely chopped
  • 1 cup diced celery
  • Salt and black pepper, to taste
  • 4 cups no salt added chicken or vegetable stock, preferably homemade
  • 5 cups fresh or frozen peas
  • ¼ cup chopped fresh mint leaves, loosely packed
  • ¼ cup chopped fresh parsley, loosely packed
  • ½ cup plain yogurt
  • Garnish: 2 Tbsp chopped fresh chives and croutons
  1. Preheat large pot over medium heat, add oil, leeks and celery. Season with
  2. salt and pepper and cook until celery and leeks are tender, about 5 minutes.
  3. Add stock, increase the heat to high and bring to a boil. Add peas and reduce heat to simmer. Cook until peas are tender, about 5 minutes.
  4. Turn off heat, add mint and parsley.
  5. Purée the soup, in batches if necessary, with hand immersion blender or food processor.
  6. Pour soup back into pot, Whisk in yogurt, taste, adjust seasoning if necessary. Serve hot or cold garnished with chopped chives and croutons.