April 24, 2009
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"Using fresh green peas in soups, sauces, and dips can help you thicken the dish without adding oil or fat," says Hubert Des Marais, executive chef at the Fairmont Turnberry Isle Resort in Miami. "Plus, they're sweeter and firmer than the canned or frozen kind."

  • In a soup
    Saute 2 tbsp. diced redonion in a large pan. Stir in 2 cupschicken stock; bring to a boil. Add1 1/2 cups peas. Blend mixture in foodprocessor until smooth. Toss in 1 tbsp.mint, salt, and pepper and blend again.Fold in 1/2 cup grated carrots and serve.
  • As a burger
    Lightly mash 1 cup boiledpeas. Mix in 1 cup chopped silken tofu,1 beaten egg, 1/2 cup instant potatoflakes, 2 tbsp. chopped basil, 1 pinchcayenne pepper, salt, and pepper. Moldinto patties and brush with olive oil.Bake in 350°F oven for 12 minutes.
  • As a salad
    Combine 1 cup each cookedpeas, sliced button mushrooms, arugula,and halved cherry tomatoes. In a dish,whisk together 1 tbsp. Thai redcurry paste, 1/4 cup rice wine vinegar,1 tbsp. chopped ginger, and 1/4 cupchopped cilantro. Drizzle over salad.

In 1 Cup Cooked Peas: 134 Calories, 9 Grams Fiber, 8 Grams Protein, 101 MCG Folate, 62 MG Magnesium