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Garden Pea Recipes: Classic Vs. Creative

Classic vs. Creative: Garden Peas (RECIPES)
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In the camp of green and good for you, English peas are rarely the vegetable of choice. Their reputation as a mushy, gray-hued side dish is longstanding, and could be the reason why they're so easily overshadowed by less nutritious fare.

Last year Michelle Obama even made a plea for the pea -- a decent source of vitamin A, niacin and fiber -- trying to persuade a group of Louisiana preschoolers to eat more by telling them that green peas are a presidential fave.

But the garden vegetable isn't an entirely forsaken cause. It's all a matter of how it's prepared and making sure you get them fresh and at their peak.

Look for fresh peas with plump, unblemished, bright green pods, during the months of March, April and May. (They peak again from August to November.) Inside, the peas should be glossy, crunchy and sweet. Refrigerate them in their pods, in a plastic bag, for no more than two to three days, and shell them just before you cook.

Here, two co-hosts of ABC's "The Chew" give green peas a moment to shine. One, alongside carrots in a buttery, lemony sauce (the modern classic); the other, sauted with gnocchi and fragrant morels (creative genius).

Classic or creative? Which recipe gets your vote?

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Before You Go

CLASSIC: Carla Hall's Peas & Carrots(01 of02)
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Ingredients2 tablespoons unsalted butter1 tablespoon olive oil7 medium carrots, peeled and finely diced (about 3 cups)1 large shallot, minced (about 1/2 cup)1/4 cup water1 pound fresh English peas, hulled and blanched in salted water (about 3 cups)1 tablespoon fresh tarragon, chopped1 teaspoon lemon zestSalt and pepper to tasteHow-To1. Heat butter and oil in a large frying pan over medium heat.2. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.3. Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in tarragon and lemon zest, season with salt and freshly ground pepper.Garnish with cooked peas tossed in lemon zest, lemon oil and tarragon. (credit:ABC/Ida Mae Astute)
CREATIVE: Michael Symon's Crispy Gnocchi with Morels and Spring Peas(02 of02)
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IngredientsFor the dough:¾ cup all purpose flour, plus more for dusting½ cup grated Parmesan Grated zest from one lemon¼ teaspoon Kosher salt1 cup drained whole milk ricotta, drained1 large eggFor the sauce:8 tablespoons (1 stick) unsalted butter12 medium morels soaked briefly in salted water, rinsed and gently patted dry½ shallot, thinly slicedKosher salt1 garlic clove, thinly sliced12 fresh flat-leaf parsley leavesJuice of 1 lemon½ cup shelled fresh peas1/3 cup grated Parmesan cheese 2 tablespoons of waterHow-To1. Combine the flour, parmesan, salt and zest in a bowl. Add the ricotta and egg. Combine well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork, which could cause the dough to toughen.2. Scrape the dough onto a well floured surface and pat into a rough square. 3. Cut the dough into thirds using a bench scraper or knife. Gently roll each piece into foot long ropes, about an inch in diameter flouring as needed to prevent the dough from sticking to the surface. 4. Place the dough ropes onto a lightly floured plate or sheet pan and refrigerate for five minutes and up to two hours uncovered to rest.5. After the dough has rested, place the ropes onto a floured surface. Cut each rope into ½ inch pieces with a bench scraper or knife and set aside while starting the sauce.For the sauce:1. Put 4 tablespoons of the butter in a medium sauté pan over medium-high heat. When the butter foams, add the morels and sauté until they begin to soften, about 2 minutes.2. Add the shallots and sauté, seasoning with a pinch of salt, add the garlic and parsley then reduce the heat to medium. Add the lemon juice and peas sautéing just until the peas brighten in color. Turn off the heat and set aside while you sauté the gnocchi. 3. Heat 3 tablespoons of the butter over medium-high heat in a sauté pan large enough to accommodate all of the gnocchi without crowding. When the butter becomes brown and fragrant, add the gnocchi to the pan and cook turning as necessary until they're browned and crisp on all sides, 5 or 6 minutes.4. Pour in the morel and pea sauce turning to coat. Add the remaining tablespoon of butter, Parmesan and two tablespoons of water while turning the gnocchi. Allow the sauce ingredients to emulsify and form a silken coating, 1 to 2 minutes.5. Spoon the gnocchi and sauce into shallow bowls and serve immediately.Recipe courtesy of chef Michael Symon who recently partnered with Bounty to show families how to embrace any cooking situation. (credit:Bounty)
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