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Posted on March 09 2016,
Don't ask me how I know these things but I would bet money you are not eating enough peas. Here, in the northeast, it's too early to get our hands on fresh peas but I have a recipe for you that makes the most out of the frozen variety, takes about a half an hour to make and dresses up this humble little legume in an unexpected way.
You'll need about 16 ounces of frozen peas, organic if possible. Rinse them gently and let them strain for a few minutes.
The only other ingredients are two tablespoons of extra virgin olive oil (divided in half), an 8-ounce can of tomato sauce, one medium yellow onion (chopped, a pinch of sea salt and a tablespoon of dried dill weed. (If you have fresh dill, by all means, use that but chop well and double the amount to 2 tablespoons.)
By the way, have you ever used one of these gadgets for chopping onion? It's amazing! So efficient and no tears. I've had mine for years and years, it barely takes up any space, is manual and cleans up super easy.
You just cut an onion into chunks and throw them in:
Cover and give it a few twists (depending on how fine you would like the onion chopped/minced), and there you have it!
So once you have your onion chopped, pour one tablespoon of EVOO into a sauce pan, add the onions and sautee until translucent:
Add the dill, salt and peas and sauté for one more minute. If the peas are still frozen, go another minute with this:
Add the tomato sauce and 8 ounces of water and let simmer for about 20 minutes.
Stir in the remaining tablespoon of EVOO and serve as a side dish for chicken or any meat, or on its own for a light lunch, with feta, Kalamata olives and crusty bread. This dish can be served warmed the next day or just brought to room temperature and can stay in the fridge for a two to three days. Enjoy!
16 ounces frozen peas
8-ounce can of tomato sauce
2 tablespoons extra virgin olive oil
1 tablespoon of dried dill weed or 2 tablespoons fresh, chopped dill
a pinch of salt
8 ounces of cold water