by Weronika Zawora | May 11, 2020 | Recipes
Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...
by Christine Taylor Garner | Jul 8, 2018 | Recipes
Three types of green peas livened up with fresh herbs and lemon. Serves: 4 Ingredients 2 tsps canola oil 1 cup snow peas – trimmed 1 cup sugar snap peas 1-2 cups shelled green peas (from shelling peas), 1/2 tsp lemon zest 4 tsp lemon juice 1-2 Tbs fresh...
by Nomi Sofer | Jul 7, 2014 | Recipes
Recipe from sharer Lisa Shaftel Vegan, 4 servings, make ahead because it’s chilled 2 tbsp butter or olive oil 1 small or 1/3 cup sweet onion, chopped 1 clove garlic, chopped 1 cup fresh peas (shelled) 1 ½ cup water (maybe more) ¼ cup fresh mint leaves 1 tbsp...
by dsavastio | Sep 2, 2011 | Recipes
Adapted from The NYTimes.com, recipe by Martha Rose Shulman Serves 6 to 8 You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side. This is a great...