A pair of pea recipes for summer

(Fresh peas ready for the picking in the garden)

Snap peas and shell peas are some of the garden's first harvests — I love picking fresh peas and then making some of my favorite recipes with them. The freshness from garden to plate cannot be beat.

(Of course, it's always more fun working in the garden when you have the help of a furry companion)

If you don't have peas growing in your garden, head over to your local farmers market where you can probably still find them. There are also pick-your-own farms in the valley, where you can fill up on the season's freshest crops. The pea season will start to wind down soon, so don't delay if you want a taste of early summer sweetness.

The one recipe that makes snap peas magically disappear in my house is Sesame Sugar Snap Peas from
"Cooking from the Garden," Taylor's Weekend Gardening guide. I love this little book, which is chock full of simple, creative recipes using fresh produce "from the garden." When the peas are ready, I usually go looking for this little gem, tucked away on the library shelf.

I posted this recipe last year around the same time, but it's worth revisiting because it is so good, so simple and so satisfying.

(Sesame Sugar Snap Peas is a great start to a summer meal)

Sesame Sugar Snap Peas

1. 1 pound sugar snap peas, strings removed, washed, pat dry
2. 1 teaspoon sesame oil
3. 1 tablespoon Tamari (Japanese soy sauce)
4. 1 tablespoon orange juice
5. 1/2 teaspoon sugar
6. 1/4 teaspoon vinegar
7. 1 tablespoon toasted sesame seeds

(Brown the snap peas that have been tossed with the oil in a dry skillet for about 4 minutes)

• Put the peas in a bowl; toss with the sesame oil.
• Let that sit while you toast the sesame seeds in a small skillet.
• Mix the dressing ingredients: combine the Tamari, orange juice, vinegar and sugar in a small bowl. Whisk until the sugar is dissolved.
• Heat a heavy-bottomed or seasoned cast iron skillet over high heat. Add the peas; toss until some of them are slightly browned. This should only take about 4-5 minutes.
• Turn the peas out onto a nice platter; drizzle with a little bit of the soy-orange sauce and top with the toasted sesame seeds. Put the rest of the dressing in a little bowl and dip the peas in them if you want a little more dressing.

Watch as these crisp little treats disappear right before your eyes!

(Saute fresh peas with baby portobello mushrooms in extra virgin olive oil to start the risotto)

The other recipe I make using fresh peas is risotto; the shell peas work beautifully for this dish.
I used baby portobello mushrooms to enhance the flavor of the mushroom broth for the risotto.

Fresh Pea Risotto with Mushrooms

Bring about 5 cups of vegetable broth to a near boil, lower heat and let simmer as you make the following:

(Let the rice toast a bit before adding the stock to the pan)

1. Saute about 1 1/2 cups of fresh peas in a large skillet with some sliced baby portobello mushrooms in a little bit of extra virgin olive oil.
2. Season with salt and pepper; add 1 cup of Aborio rice; saute for about 8 minutes, until the rice starts to get nice and brown.
3. Deglaze the pan with about 1/4 cup of good white wine.

• Now start adding the hot broth, about a ladleful at a time, allowing the rice to absorb it well after each addition.
• Continue adding the broth until the rice is cooked, but still al dente.
• At this point, you can stir in a tablespoon of butter, or Earth Balance, and some freshly chopped herbs: parsley, basil, oregano, chives, etc.

Remove from the heat and add a handful of freshly grated Parmesan cheese.
Taste and correct seasoning if needed.

Let me know your favorite recipe using fresh peas; post it here or e-mail me at bfarrell@poughkeepsiejournal.com.