The month of June makes me think of freshly cut grass, growing gardens and early June peas. Green peas are legumes that are starchy, sweet and succulent. Snow peas and sugar snap peas are a different species of legumes. Peas are excellent sources for folic acid, vitamin C, phytosterols (which lower cholesterol) and also contain protein, starchy carbohydrate, fiber and calcium.
Trio of Peas
1 c. each of snow peas and sugar snap peas
2 c. frozen peas
2 tsp. oil
4 tsp. lemon juice and lemon zest
1 1/2 tsp. dried tarragon
Stir-fry peas in a skillet; add lemon juice and tarragon. Top with lemon zest. Try the Trio of Peas side dish as a part of the following menu:
– Gingered pork tenderloin
– Trio of peas
– Cole slaw
– Fresh chilled orange sections
Pork Tenderloin
1/4 c. soy sauce
2 tbsp. honey
1 tbsp. garlic powder
1 tbsp. ginger
Brown the pork loin. Mix the rest of the ingredients and pour over pork. Bake at 350 degrees for 45 minutes to 1 hour.
