Have you ever tried to snap your own peas? There is something so soothing in the process of extracting the sweet tasting little peas from their pod. Only to look at those full and prim looking pretties, neatly lined one next to another, their fresh green smiling at you. I can't help but smile back at them. There is surely something in the phrase 'like peas in a pod'. Don't you wish we could all be a little more like them? Peas on earth, for everyone, so to say. Ha!
The apple maple bundt cake recipe can be found here.
SWEET PEAS SALAD WITH MINT
- 2 kg sweet peas *
- 1 organic lemon, juice
- 3 tbsp. olive oil
- 1 cup fresh mint leaves, minced
- 1 cup fresh flat parsley leaves, minced
- 1 tsp. fleur de sel
- 2 garlic cloves, minced
* A side note on peas: about 1 kilogram of whole sweet peas - pods and all - when podded, results in about 300 grams of peas, which equals about one cup.
- Snap the peas and remove them from their pods. I used a knife to tear in the edges more easily.
- Heat a saucepan of salted water, and prepare a bucket full of ice water.
- Blanch the peas in the salted water for 3-4 minutes. Remember: the frozen peas that you normally get at the supermarket are mostly already pre blanched! So the cooking process takes longer for fresh, raw peas.
- Strain, and put immediately in the ice water to cool. The ice water helps the peas to keep their popping green.
- Make a dressing out of the lemon juice, olive oil, fleur de sel and garlic cloves. Combine with the peas.
- Add the herbs, stir to combine and serve.