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Author Notes: When asked to bring a green vegetable to a St. Patrick's Day party last year I came up with this colorful version of peas and onions. inspired by Tyler Florence's Smashed New Potatoes with Peas, Lemon, and Pearl Onions, which I've made many times, I omitted the potatoes and watercress, and added lots of pea shoots, parsley and dill in addition to the lemon juice,lemon slices and zest. Using the frozen peas and onions makes this so simple to prepare, but of course, you could use fresh if you prefer. Although perfect for spring, it will brighten any winter day.
—dinner at sheila's
- 3 tablespoons extra-virgin olive oil, and extra for drizzling on top
- 4 and 1/2 tablespoons unsalted butter
- 1 -20 ounces package frozen pearl onions, defrosted
- 1 teaspoon sugar
- 1/2 lemon, juiced
- 5-6 thin slices of lemon
- 2 -16 ounces packages frozen peas, defrosted
- 1 lemon, zested
- Kosher salt and freshly ground black pepper to taste
- 1/4 cup Italian flat-leaf parsley, roughly chopped
- 2 heaping tablespoons fresh dill, roughly chopped
- 1 cup fresh pea shoots, rinsed and dried thoroughly
- Heat 3 tablespoons olive oil with the butter in a large saute pan over medium heat until the butter melts.
- Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes.
- Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot.
- Place in a serving bowl, drizzle with extra-virgin olive oil, and add the parsley and dill.
- Combine gently and season generously with salt and pepper to taste. Scatter the pea shoots on top, folding in a bit, and serve.
- This recipe was entered in the contest for Your Best Citrus Recipe
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