It seems like I am constantly bombarded with images of amazing food. Pinterest, blogs, print . . . it makes me hungry just thinking about it. In reality, however, it is hard to find time to cook during the week, let alone veer off my list of a handful of dinner options that I can guarantee at least one child will eat. Even Saturdays can be tough between playdates, birthday parties, and the occasional date night.
Sundays are a different story. We make it a habit to hit our local farmers’ market on Sunday mornings and pick up ingredients for supper (among other things). We all have our favorite items. I love seeing the beautiful “americauna” eggs which remind me of Easter.
My kids wait for the delicious peaches all year long.
This weekend, I happened to see a recipe for fresh young peas in the Wall Street Journal weekend edition and decided to put my own spin on it. Our Sunday supper included pan seared halibut, sundried tomato risotto and fresh peas with mushrooms and prosciutto. The peas were delicious, if I do say so myself. If you are looking for a new recipe for peas (admittedly not always a crowd-pleaser) I’ve included it below. Give it a try and let me know what you think.
Fresh Peas with Mushrooms and Prosciutto
(Adapted from Wall Street Journal, Piselli Alla Romana, 5/16-17/2015)
30 mins/Serves 4
1 clove garlic, smashed and chopped
3 oz prosciutto, diced
2 cups mushroom, sliced
1 teaspoon dried oregano
1/4 cup olive oil
1 1/2 cups chicken broth
2 lbs fresh peas, shelled
1. In a medium pan, over medium heat, saute garlic, prosciutto, and mushrooms in olive oil. Cook for approximately 10-15 minutes.
2. Bring chicken broth to boil in small saucepan.
3. Add boiling broth, peas, oregano, 1 teaspoon of salt and several pinches of pepper to pan. Stir then bring liquid to boil. Cook until peas are tender, approximately 15 minutes. If peas become dry, add a little more stock.