Peas with Garlic and Parmesan #Recipe Peg Cochran/Margaret Loudon

 

I always have meat in my freezer.  I buy family packs of chicken breasts, chicken thighs and boneless chicken thighs, ground turkey and ground beef.  I divide the packages into portions for two.  Consequently, I always have meat to build dinner around.  But what sends me to the grocery store more often than not is the need for some sort of vegetable.  Frozen peas to the rescue! I always have a bag on hand and they are the perfect accompaniment to almost any meal from serving as a side dish to being added to shepherd's pie.  But sometimes plain peas can be...boring.  However, they are easy to "jazz" up!  This is just one recipe that can turn peas from ordinary to extraordinary! (Below are the original quantities. I adapted them  to serve only two people.)

 

PEAS WITH GARLIC AND PARMESAN

1 tablespoon olive oil 

 1 shallot - peeled and diced

 3 cloves garlic - pressed or minced

 2 cups sweet peas - frozen peas, thawed

 ¼ cup aged Parmesan - freshly grated, more to taste

Salt and pepper to taste 

Heat olive oil in skillet and add shallots.  Sauté until beginning to soften.  Add garlic and cook until garlic is just beginning to take on color.

 

Add peas and cook until peas are heated.

 

Remove from heat and stir in Parmesan.

See more books on my website www.pegcochran.com & sign up for my newsletter.

Visit me on Facebook!

Peg Cochran is the author of the Open Book Series (writing as Margaret Loudon), the Cranberry Cove Series, the Murder, She Repored series, the Farmer's Daughter Series, the Lucille series and the Sweet Nothings Lingerie Series (writing as Meg London.)