Lemony Green Pea Snack Recipes

Steps:

• Place 1/2 cup water and the salt in a large skillet. Squeeze juice from each lemon wedge into the pan, adding the lemon wedges as well. Bring water to a simmer over high heat, add the peas, and cover. Simmer until the peas are bright green, about 1 minute.
• Remove the lid from the skillet, and continue to simmer until almost all the water has evaporated, 1 to 2 minutes. Add olive oil and garlic, and salt and pepper to taste; mix well to combine. Cook, stirring often, over high heat until the peas are completely cooked through, about 1 1/2 minutes. Remove the skillet from heat.
• Add mint, and toss to combine. Transfer peas to a serving platter, and serve warm.

Steps:

• Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt.
• Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry.
• When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately.

Steps:

• For the dipping sauce: Put the basil, dill, mint, chives, Roasted Meyer Lemon juice, mayonnaise and Greek yogurt in a food processor and process until smooth. Season to taste with salt. Store in an airtight container in the refrigerator until ready to serve.
• For the arancini: Remove 1 cup of the frozen peas and reserve for later use. Put the remaining peas in a blender with 1 cup of the vegetable stock and puree until smooth. Pour the pea mixture into a medium saucepot and add the remaining 3 cups stock and 2 teaspoons salt. Bring to a low simmer over medium-low heat.
• Melt 2 tablespoons of the butter in a medium Dutch oven over medium-high heat. Add the rice and cook until opaque and lightly toasted. Stir in the shallot and garlic; cook an additional 2 to 3 minutes to toast the garlic and soften the shallot. Deglaze the pot with the white wine, then bring to a boil and cook until almost completely reduced. Ladle in one-third of the hot stock, lower the heat to medium, and bring the stock to a simmer, stirring often. Continue to stir the rice for 8 minutes while the stock reduces almost completely. When there is more rice in the pot than liquid, add another third of the stock and repeat stirring and reducing the stock for another 8 minutes. Add the remaining stock and this time reduce just until the rice is thick enough that a spoon leaves a momentary trail when dragged along the bottom of the pot. Remove from the heat and stir in the remaining 2 tablespoons butter, Parmesan, lemon zest, reserved peas, and additional salt and black pepper to taste.
• Lightly grease a baking sheet with canola oil and spread the risotto in an even layer; set aside to cool. When the risotto is room temperature, cover it with plastic wrap, pressed directly to the surface of the rice, and refrigerate for 4 hours or up to overnight.
• Form the chilled risotto into 19 arancini balls, about 1/4 cup each. Flatten each ball with the palm of your hand, place a heaping teaspoon of mozzarella in the center and fold the sides up and around the cheese. Roll back into balls. (At this point, you can hold the arancini overnight on a baking sheet covered with plastic wrap.)
• When ready to fry, heat 2 to 3 inches of canola oil to 350 degrees F in a large cast-iron pan. Line a baking sheet with paper towels.
• Whisk the eggs together in a shallow dish and season with salt and pepper. In a second shallow dish, add the panko and season with salt and pepper. Dip the arancini in the egg and then coat in the panko.
• In batches of a few at a time, fry the arancini, turning, until deep golden-brown and crispy on all sides, about 4 minutes. Remove with a slotted spoon and drain on the paper towels; immediately season with salt.
• Serve hot with the dipping sauce.
• Heat a cast-iron pan over medium-high heat; add the honey and olive oil. When the honey is melted, stir to combine, then place the lemon halves, cut-side down, into the mixture. Cook until the lemons appear charred and the honey has caramelized to the cut surfaces, about 4 minutes. Remove the lemons to a baking sheet and let to cool.

Steps:

• In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
• Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Steps:

• Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife.
• Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom so you can keep track of the color.) Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
• Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes. Add some lemon juice and salt and pepper, then transfer to a platter in batches with tongs.

Steps:

• Add green beans to a 3- to 4-quart pot of very well salted boiling water, and cook, uncovered, until barely tender, 4 to 5 minutes.
• Stir in peas and cook, uncovered, until beans and peas are tender, 2 to 3 minutes.
• Meanwhile, put butter and zest in a large bowl.
• Drain vegetables in a sieve and add to bowl. Toss until well coated with butter and zest.
• Season with salt and pepper.

Steps:

• Place 1/2 cup of water and the salt in a large skillet. Squeeze juice from each lemon wedge into the pan, adding the used lemons as well. Bring water to a simmer over high heat, add the peas, and cover. Simmer until the peas are bright green, about 1 minute.
• Remove the lid from the skillet, and continue to simmer 1 to 2 minutes until almost all the water has evaporated. Add the olive oil and garlic, and salt and pepper to taste; mix well to combine. Cook, stirring often, over high heat until the peas are completely cooked through, about 1 1/2 minutes. Remove the skillet from heat.
• Add mint, and toss to combine. Transfer peas to a serving platter, and serve warm.