Peas and Potatoes - Two Recipe Thoughts

It brought me great pleasure to see peas and new potatoes in our CSA share this week.

As soon as saw them, I immediately thought of how nicely the fresh peas and potatoes complement each other in recipes. The fresh duo of peas and potatoes just screams springtime to me.

No doubt, you could most likely eat all the peas in one sitting as a snack as they are so delicious. If you can resist the urge of eating all the peas, below are two side dish recipes that I would highly recommend. As you will notice both recipes really leverage familiar seasonal ingredients.

Both recipes will yield about eight servings but can be scaled nicely either way for your needs.

Fresh Pea and New Potato Medley

Ingredients:

• 1 lb new potatoes - cleaned
• 2 cups fresh peas - whole
• 2 tbsp fresh mint - chopped
• 2 tsp butter
• 1 tsp salt (sea or kosher)
• 1/2 tsp fresh ground black pepper

Process:

1. In a small to medium sauce pan add salt, potatoes and enough water to cover
2. Bring potatoes to boil and cook until knife tender (about 5 to 7 mins)
3. Add whole peas and cook until crisp ( 2 to 4 mins)
4. Drain in a colander and return potatoes and peas to pot
5. Add pepper, mint and butter heating gently (60 to 90 seconds) tossing gently to coat
6. Adjust to taste with additional salt and pepper as needed
   
   

New Potato and Snap Pea Salad

Ingredients:

• 1 bunch scallions - white parts only, finely chopped
• 2 lbs new potatoes
• 2 cups shelled fresh peas (or frozen peas that are thawed)
• 1 1/2 cups of radish - thinly sliced
• 1/4 cup water
• 2 tbsp fresh parsley
• 1 tbsp butter
• 2 tsp olive oil
• 1/2 tsp salt (sea or kosher)
• 1/4 tsp fresh ground pepper

Process:

1. Clean scallions, retain white parts only - finely chop
2. If using fresh peas - shell the peas
3. Scrub clean potatoes - if they are larger than "golf ball" size - cut in half
4. In a large pot add a metal or heat resistant steamer basket
5. Add enough water to the pot (just below the bottom of the steam basket) and bring to boil
6. Place potatoes into steamer basket and cook until just tender (about 15 to 20 mins) - potatoes should be cooked but still firm not mushy
7. When potatoes are done - remove from heat and set aside
8. In a large non-stick pan, heat oil over medium heat (while potatoes are cooking)
9. When oil is hot, add scallions and cook until translucent (about 2 to 3 mins)
10. Add in peas and water to scallions and cook until peas are just softened (about 3 to 4 mins)
11. Proceed to add radishes and butter to pan, stirring until radishes are softened (2 to 4 mins)
12. When radishes are cooked, add in parsley, pepper and salt and mix.
13. Lastly, gently incorporate the potatoes into the pan - carefully as to not mashing or breaking up the potatoes
14. Final adjust for taste and serve immediately warm