One thing we are cooking on Easter is peas. It will be the first time we have ever harvested peas from our garden. (We are rank amateurs at gardening). They actually taste pretty good raw, so I will want to cook them in a way that does not mess with that naturally sweet taste and nice texture. Any ideas?
I like raw - or just defrosted and uncooked frozen peas - in salads; but otherwise we usually just steam them lightly and serve. Even better if you get a good, grass-fed butter, like Kerrygold, to dress them.
For fancier cooked peas, I usually do this - not sure it’s appropriate for Spring, but I use this cheese sauce for peas and pearl onions in the Fall (Thanksgiving) and Winter (Christmas):
Hot Cheese Sauce for Vegetables
Heat ½ C. milk and 1 8-oz. package of cream cheese over low heat, stirring until smooth.
Blend in ½ tsp. Onion salt and ¼ C. Parmesan Cheese.
Serve over steamed vegetables.
I am with all the leg of lamb fans, but it was Chicken fried steak and all the works, with desert tonight at the VFW, place was packed as those gals can cook and Easter Sunday, its roasted Chicken and Ham, gratis.
Bring a side.