Tiny New York Kitchen: Minted Fresh Peas And Beans

By Victoria Hart Glavin of Tiny New York Kitchen 

So sweet and tender these fresh spring peas are exquisite. Try and use fresh peas and beans if possible. Serve with sliced smoked chicken breast topped with tzatziki dressing.

INGREDIENTS

  • 3 Cups Fresh or Frozen Peas
  • 1 Cup Fresh or Frozen French Cut Green Beans
  • ¼ Teaspoon Kosher Salt
  • 8 Fresh Mint Leaves (Divided)
  • 3 Tablespoons Olive Oil
  • Kosher Salt & Freshly Ground Pepper To Taste

Screen Shot 2014-04-22 at 5.06.10 PMCook peas and green beans in salted boiling water with half of mint leaves for 15 minutes until tender. If you are using frozen peas and beans, the cooking time may vary. Drain peas and beans and throw away mint leaves. In a medium-size sauté pan over a medium heat, add olive oil. Add peas and beans. Stir well. Turn heat to medium-low. Cook for 5 minutes. Add remaining mint leaves and stir. Season with kosher salt and pepper to taste. Remove from heat and transfer to serving bowl. Serves 4 to 6.

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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