I picked up these golf-themed cake decorations for Father’s Day and am putting them to work once again. Anything to distract from the fact that those are, indeed, peas.
This dish should actually be called Peas with Basil. I still had some leftover from pizza night, so into the peas it went. Although, mint and peas is the more classic combination, this also worked well.
To make these peas, heat your skillet to medium-high and add 2 tbsp. of water and 2 tbsp. of margarine. Add 2 cups of peas ( fresh or frozen) and a generous pinch of celery salt. Simmer for 5-8 minutes, depending on the size of your peas. You want them to turn bright green but still retain some crunch.
In the final two minutes of cooking, add 5 basil leaves torn up into small pieces and the juice of 1/2 a lime. Serve immediately- no one likes lukewarm peas!
Who ate it?
Son #1- This is his least favorite vegetable, so I was curious to see if the golf theme would make a difference. It did. He tried the peas.
Son #2- NOPE!
I should probably be a little depressed by the fact that son #2 has rejected 6 new vegetable recipes in a row, but summer vacation starts tonight.
Nothing can dampen the joyous mood at our house.
Happy summer everyone!
– Mom on a veggie mission