<b>PHOTO</b> TED CAVANAUGH <b>FOOD STYLING</b> JAMIE KIMM <b>PROP STYLING</b> EMILY MULLIN/HELLO ARTISTS
You can count on them for pops of sweetness and impressive health hits. These small but mighty beauties pack a hefty dose of protein (one cup has almost 9g!) along with zinc, calcium, and vitamin A, says registered dietitian Stephanie Middleberg, who is also the founder of Middleberg Nutrition. That means not just fresh ﬂavour, but fuel for post-exercise muscle recovery as well. Here's why these top chefs have peas on the brain.
SAUTE THEM FOR A SNACK
In a mixing bowl, toss 900g English peas, still in the pods, with 2 tablespoons olive oil and 1 teaspoon salt. Preheat a large cast-iron skillet over high heat and add the peas in a single layer. Flip them every few minutes until the pods are charred and the peas are crisp and tender, about 5 to 6 minutes. Transfer peas to serving bowl and toss with 2 tablespoons minced fresh mint. Eat the peas right out of the pod like edamame.
– CHRISTOPHER LEE, CULINARY DIRECTOR OF BARCELONA BARS & RESTAURANTS ACROSS THE US
MAKE A CHILLED SUMMER SOUP
Boil 1 cup English peas for 30 seconds; place in an ice bath and drain. Toss 453g peeled, chopped English cucumbers with 1 tablespoon kosher salt, and let sit for 20 minutes. Rinse well and drain for 5 minutes. In a blender, place cucumbers, peas, 1½ cups plain yogurt; ½ cup buttermilk, 1 clove garlic (peeled and smashed), 2 green onions (roughly chopped), ½ jalapeno (seeded and chopped), ¼ cup loosely packed tarragon, ½ teaspoon rice wine vinegar, 2 teaspoons kosher salt, freshly ground black pepper, and juice from half a lemon. Puree, starting on low speed and increasing to medium-high for 2 to 3 minutes. Chill for at least 3 hours. Serve with a drizzle of olive oil.
– KRISTEN ESSIG AND MICHAEL STOLTZFUS, CO-OWNERS OF COQUETTE IN NEW ORLEANS
WHIP UP A PEA-CO DE GALLO
Combine 2 cups shelled fresh peas, 1 cup diced green tomatoes, ½ minced jalapeno, 2 tablespoons chopped cilantro, 1 tablespoon ground cumin, and 3 tablespoons sliced scallions. Stir in 3 tablespoons extra virgin olive oil, a splash of white vinegar, and a dash of salt and pepper. Marinate in the fridge for an hour. Serve as a dipping sauce with tortilla chips or veggies, or place on top of grilled chicken or ﬁsh.
– RICHARD BLAIS, WINNER OF TV’S TOP CHEF ALL-STARS AND AUTHOR OF SO GOOD: 100 RECIPES FROM MY KITCHEN TO YOURS