Fresh Peas With Mint And Green Onions Recipes

Steps:

• Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

Steps:

• In a large skillet, saute onion and garlic in butter until tender. Add peas and water. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until peas are tender. Season with salt and pepper.

Steps:

• Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups).
• Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl.
• While peas are cooking, trim and discard the root ends and dark green leaves of green onions.
• Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside.
• Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine.
• Sprinkle with salt to taste and serve immediately.

Steps:

• Preheat oven to 450°F. Combine onion rings, oil, and salt in medium bowl; toss to coat. Spread onion rings in single layer on rimmed baking sheet. Roast until golden brown, stirring occasionally, about 20 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Before using, rewarm in 350°F oven until heated through, about 10 minutes.
• Bring 3 cups water to boil. Add peas; simmer until tender, about 5 minutes. Drain. Return peas to saucepan. Mix in roasted onion rings, mint, pepper, and sugar. Transfer to bowl and serve.

Steps:

• Heat oil in a large skillet over medium meat. Add peas and cook 2 minutes, until crisp-tender. Add salt and pepper and stir to coat. Remove from heat and stir in mint.

Steps:

• Place unpeeled onions in a small saucepan, cover with water and bring to a boil. Drain. Let cool, then peel.
• Combine all ingredients in a small heavy saucepan with a tight-fitting cover. Add 3 tablespoons of water, bring to a boil and simmer over low heat for 10 minutes. Do not overcook.

Steps:

• In a large saucepan bring the 1 cup of water to a boil over high heat. Add the salt and frozen onions, reduce heat to medium. Cover and cook for 6 minutes.
• Add the peas, return to a boil, cover and cook for about 6-7 minutes until peas are tender.
• Meanwhile, melt the butter over low heat in a small skillet. Add the fresh rosemary. cook and stir for about 2 minutes.
• Drain the peas and onions when they are tender. Return to the large saucepan. Add pepper and the butter/rosemary mixture. Lightly stir to completely cover the peas and onions.
• Pour in serving dish and enjoy!

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.