Savoring Sweet Peas

Spring has sprung, and with it comes wonderful fresh green peas. One of my favorite dishes is baby peas and new potatoes in white sauce. OH the joy! Fresh peas have been a favorite vegetable for centuries--especially in Europe.

Delightful to look at and sweet to taste, the diminutive pea may be the most seductive of all vegetables. Historical accounts certainly suggest this is true. In the early 18th century, ladies kept a plate of fresh-shelled peas at their bedside, regarding them as a great treat.

If you've never had an affinity for peas, it may be that you've only experienced the canned or frozen version. But let me tell you, one mouthful of the fresh, sugar-sweet variety (emphasis on FRESH), and you'll soon understand why all the hoopla when new peas show up in the stores and our gardens.

I first and foremost recommend the peas and potatoes in white sauce meal, and then give these recipes a try. And if YOU have favorite pea recipes, please share. We're all in this together, remember. And until next time, happy cook'n!

COUSCOUS-CRUSTED VEGETABLE TART (serves 6; pressed into the bottom of a cake pan, cooked couscous provides a healthy, easy-to-prepare alternative to a more traditional pastry crust. If desired, the crust can be made ahead, then covered and refrigerated.)

1 C water
2/3 C couscous
3/4 tsp dried marjoram, divided
1/4 tsp salt
2 tsp extra virgin olive oil
1 small onion, finely chopped
2 C sliced mushrooms
1 C fresh green peas
1 (7 oz) jar roasted sweet red peppers, drained and coarsely chopped
1/4 C skim milk
2 large eggs
1 C shredded Jarlsberg cheese

In 1-qt saucepan, bring water to a boil; stir in couscous, 1/4 tsp marjoram, and salt. Remove from heat, cover tightly, and set aside 5 min. or until couscous is tender.

Meanwhile, lightly oil a 9-inch springform pan. spread couscous mixture in bottom of pan and, with fork, press into an even layer. Set couscous crust aside. In large skillet, heat 2 tsp olive oil over medium heat. Add onion and saute 2 min. Stir in mushrooms and the remaining 1/2 tsp marjoram; cover and cook 5 min., stirring occasionally. Add peas, cover, and cook 3 min. Remove from heat, stir in peppers, and set aside to cool slightly.

Heat oven to 350 degrees. In 1-cup measuring cup, beat together milk and eggs until blended; stir into vegetable mixture along with cheese. Spread vegetable-and-cheese mixture over couscous in pan. Place pan on rimmed baking sheet and bake 20-25 min. or until tart is firm in center. Cool tart in pan 10 min. Remove side of pan from tart, cut and serve warm.

SALAD GREENS WITH PEAS, CASHEWS AND MINT (serves 4)
1 qt water
1 C fresh green peas
1 small red onion, thinly sliced
1/2 - 3/4 C salted cashews, coarsely chopped
1 Tbsp chopped fresh mint leaves
2 tsp fresh lemon juice
1 Tbsp extra virgin olive oil
4 C mixed salad greens

In 3-qt saucepan, bring water to a boil. Add peas and cook 2-4 min. or until slightly tender. Drain peas immediately and rinse under cold running water to cool; drain and place in medium-sized bowl. Add red onion, cashews, mint, and lemon juice to peas, stirring until well combined. Drizzle oil over pea mixture and toss lightly to coat. To serve, arrange greens on large patter or onto 4 individual serving plates and top with pea mixture. Delicious!