There is nothing more delicious than summer peas and I could probably eat fresh summer peas with mint yogurt everyday. I will admit, I never liked peas growing up, mainly because they were always served so mushy. My oldest son went through a very long 5-year period where peas were the only vegetable he would eat, straight up, nothing on them, and we all tired of that quickly.
Now 12, my son still loves his peas, but can now enjoy (and even appreciate) a delicious sauce served with them. Also referred to as English peas, I always make mine al dente and that is a game-changer in the pea world. Peas should never be mushy, should always be a vibrant green and must be appropriately seasoned to enhance their earthy flavor.
Fresh peas should be small, bright green, tender and sweet. Small young peas have the best flavor as the sugar has not turned into a starch quite yet. I will admit, working with the fresh peas takes a bit more work, but this is what little hands are great for. My younger son was able to do this task for me in almost no time. I am a big believer in getting your kids to help with cooking and my kids have always assisted me. Kids love to have a say in what they eat and I have found they are often more willing to eat something if they helped make it.
People frequently tell my boys how lucky they are to have a mom who’s a chef–they eat well everyday. Teaching them to take care of themselves is important, and this includes learning how to cook and the importance of eating diverse foods. I actually know many dads who are the primary cook in the family, a big change from when I was growing up, and I love it. I think everyone should know how to cook, even if you only make a few things well.
Fresh summer peas with mint yogurt is a very simple recipe, but it is delicious and one the whole family will enjoy. The yogurt sauce is subtle, but it enhances the earthy freshness of the beautiful sweet summer peas.
Fresh Summer Peas With Mint-Yogurt Sauce
- 3-4 pounds fresh peas
- 1 cup plain greek yogurt
- 2 teaspoons fresh mint, finely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
- salt and black pepper to taste
- Step 1 Working over a medium size mixing bowl, shell the peas (ideally right before cooking). Discard the pea shells and place shelled peas in a colander to rinse. Set aside.
- Step 2 Place the rinsed peas in a large stock pot and cover by 1 inch with cold water. Place over high heat and bring to a boil. Reduce the heat to simmer and cook for about 2 minutes, until they turn a vibrant green color.
- Step 3 Drain the cooked peas in a colander and run under cold water to stop the cooking process. Let drain and set aside.
- Step 4 For the mint-yogurt, place the yogurt, mint, lemon juice and garlic powder in a small bowl and mix well to incorporate. Season to taste with salt and pepper.
- Step 5 Serve the peas warm with a generous dollop of the mint-yogurt.