in other words
may21
2015
An Unlikely Culinary Column: English Peas
Green Pea & Kale Pesto
Toast with Soft Cooked Eggs
By Karen Kain
Nothing can replace the whole-
some taste of freshly shelled English
peas.
After my trip to the UK, I decid-
ed to give English peas another try. I can
honestly say that I have not been a fan,
until now. I was raised eating canned
peas, which was not at all helpful. As
an adult, I revisited cooking with frozen
peas, sprinkling them in my soups and
chicken potpie dishes. Last week I found
some fresh English peas in their pods
and I believe that I have been converted
to a lover of fresh English peas.
The peak months for fresh Eng-
lish peas are March through May and
again from August to November. When
choosing peas look for the plump, un-
blemished deep green pods. Inside,
the peas should be glossy, sweet and
crunchy. Once picked, they begin the
conversion from sugar to starch so buy
fresh and cook quickly. They stay stored
in the refrigerator for 2-3 days and
should be shelled just before cooking. I
challenge you to refrain from snacking
on these fresh delights while shelling.
English Peas are rich in vitamin
A, B and folic acid. They are also full
of calcium, iron, zinc and potassium.
They contain protein and fiber and have
anti-inflammatory properties that aid the
prevention of diabetes, heart disease and
arthritis. Best when served raw, steamed
or stir fried.
I thoroughly enjoyed cooking
each of these dishes and happily con-
sumed all three. I have to add that the
pesto recipe was delicious and I think
it is a gateway to many more pea pesto
recipe ideas. Please feel free to switch
out the fish in the Halibut recipe for your
favorite fish. I hope you enjoy these reci-
pes and I would love to hear about your
favorite summer dishes.
English Peas with Kale
and Tomato Pasta
Ingredients
• 2 Cups Fresh Green Peas shelled
• 1 Teaspoon Salt
• 1 Tablespoon Olive oil
• 3 Tablespoons Butter
• 3 Tablespoons Olive oil
• 1 Shallot minced
• 1 Cup Lady Moon Farms cherry toma-
toes cut in half
• 1/2 Cup Freshly grated parmesan
• 16 Large Shrimp
• 5 Cloves Garlic Minced
• 1 Pound Fettuccine noodles
SE
6, Noon-6 pm
9
Directions:
Bring a large pot of water with
1teaspoon salt and 1 tablespoon olive oil
to boil. Mince the shallots and put into a
large skillet and sauté with 3 tablespoons
of olive oil and 3 tablespoons butter. Add
the garlic and sauté until soft, about 5-6
minutes. Add the peas and tomatoes
and sauté for 7 minutes. Remove the
stems and chop the kale. Add the pasta
to the boiling water and cook as direct-
ed. While the pasta is cooking add the
shrimp to the tomato and pea mixture.
Cook until the shrimp is bright orange.
Add the chopped kale into the last three
minutes of the pasta water. When the
pasta and kale is cooked drain. Add the
pasta and kale mixture to the shrimp, to-
mato and onions and stir to fully com-
bine the flavors. Serve immediately with
crusty bread.
ive oil and salt and pepper. Line a bak-
ing dish with parchment paper and bake
15-20 minutes, until the fish is cooked
and can be easily flaked with a fork. In
a small saucepan combine the shallot,
wine and vinegar and bring to a boil. Re-
duce to a simmer and cook until liquid is
reduced to about 2 tablespoons. Whisk
in the mustard and butter 1/4 of the stick
at a time. Once the butter melts add the
next quarter. Season with salt and pep-
per. Arrange the fish and peas on the
plate, top with the sauce and sprinkle the
scallions. Enjoy!
Ingredients:
• 4 Eggs
• 2 Cups fresh green peas shelled
• To taste salt & pepper
• 1 Clove garlic, minced
• 2 Tablespoons pine nuts, toasted
• 1/2 Cup basil leaves packed
• 1/2 Cup kale packed
• 1/4 Cup freshly grated parmesan
• 1/3 Cup olive oil
• 4 Slices rustic bread toasted
• 1/4 Teaspoon crushed red pepper flakes
Directions:
Bring a medium saucepan of
water to a boil and gently lower the eggs
into the water. Turn off the heat and cov-
er, letting the eggs cook for 6 minutes,
immediately submerge into an ice bath
and cool completely. In a small saucepan
bring salted water to a boil and blanch
the peas until they are bright green and
tender, about 3-4 minutes. Transfer the
peas to an ice bath and cool completely.
(Skip this step if using frozen peas). In a
blender or food processor pulse the peas,
pine nuts, basil, kale, garlic, salt, pepper,
pepper flakes and cheese together slowly
drizzling the olive oil to make a pesto.
Spread the pea pesto onto the toast. Peel
the eggs and serve on top of the pesto
sprinkling with salt and pepper. Enjoy!
Vernonia’s Voice is published twice each
month on the 1st and 3rd Thursday.
Our next issue will be out June 4th.
Halibut with English Peas
and Mustard Sauce
Ingredients:
• 1 Cup fresh green peas shelled, or 1
cup frozen
• 1 Tablespoon olive oil
• To taste salt & pepper
• 1 Shallot, minced
• 3/4 Cup dry white wine or vegetable
stock
• 1/4 Cup apple cider vinegar
• 1 Tablespoon whole grain mustard
• 1 Stick unsalted butter
• 2 Tablespoon Scallions chopped
Directions:
Remove the peas from the pods.
Blanch in boiling salted water until
bright green and just tender about 3 min-
utes. Transfer to an ice bath and allow
to cool completely, then drain. Preheat
oven to 400˚ F. Rub the halibut with ol-
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