Shelling pea recipes
adapted from The Joy of Cooking
The Joy of Cooking says: “Fresh peas are plush, meaty, and rich. Next time you see peas in the pod at market, treat yourself to a feast.”
Recipe #1: Young Peas (Petits Pois) — Place shelled peas in a saucepan or skillet. Add enough water to barely cover. Cook over medium-high heat until heated through, about 3 minutes; do not let pan dry completely. Stir in about 2 tablespoons butter, heavy cream, or crème fraîche. Cook, shaking the pan, until butter is melted or cream is bubbling; you do not want the peas to fry in the butter or the cream to dry out, so add an extra teaspoon or so of water if needed. When done, turn off heat and season with salt and pepper to taste. Serve as is or stir in torn fresh basil.
Recipe #2: Peas and Carrots — A classic. Combine in any proportion: hot cooked carrots and hot cooked green peas. Drain the vegetables well. Pour over them melted butter. Season with salt and pepper to taste. Serve at once.
Baked zucchini/summer squash stuffed with couscous
adapted from The Joy of Cooking
A different approach to preparing medium-sized to large zucchini and summer squash (rather than just making more yummy bread!). Vegetables stuffed with grains are very popular throughout the Mediterranean region.
Preheat oven to 400°. Lightly oil a baking dish. Trim the stems and halve two medium zucchini/summer squash lengthwise. Sprinkle with salt and pepper to taste. Place the zucchini/squash cut side down in baking dish. Bake until cut side is lightly browned, 10 to 12 minutes. Reduce oven temperature to 350°. Let zucchini/squash cool slightly.
Using a teaspoon, scoop out the centers of the zucchini, leaving four ¼-inch thick shells. Finely chop the pulp.
Heat olive oil in a large skillet over medium heat. Add chopped onions and cook, stirring until golden, about 15 minutes. Add the chopped zucchini along with 1/3 cup quick-cooking couscous (available in bulk at Harvest Fresh) and minced garlic to taste. Cook, stirring, until coated with oil. Stir in ¾ cup chicken or veggie stock, 1 tablespoon dried currants/raisins, ½ teaspoon ground cinnamon. Bring to a boil. Cover and cooker over low heat for 5 minutes. Uncover and let cool to room temperature. Stir in 1 tablespoon pine nuts, toasted.
Spoon the couscous mixture into the zucchini/squash boats, dividing it evenly. Arrange again in baking pan and cover with foil. Bake until heated through, about 20 minutes. Serve hot.
Creamy Zucchini-Cumin Dip
adapted from Farmer John’s Cookbook
Coarsely grate 4 small or 2 medium zucchini/summer squash. Place zucchini/squash in a medium bowl; add 2 teaspoons salt and mix well. Transfer to a colander and set in sink to drain for at least 15 minutes, up to 30 minutes (salting and draining will tenderize the zucchini and prepare it to absorb other flavors).
Meanwhile, in a large serving bowl, stir well: 1 cup sour cream, 2+ tablespoons finely chopped sweet onion, 1 tablespoon lime/lemon juice, and 1⁄2 teaspoon ground cumin. Season with pepper and paprika lightly to taste.
Squeeze as much moisture as you can from the zucchini/squash with your hands; add the zucchini/squash to the sour cream mixture. Stir until thoroughly combined.
Cover and refrigerate for at least 2 hours. Serve cold or at room temperature as a party dip. Or use it as a stylish garnish for tacos, chili, or fajitas.
