Summer and the beginning of autumn for all housewives is a blessed time. The abundance of vegetables makes it possible to delight the family with a host of unexpected, spicy and simply original dishes. Enormous scope for imagination gives in this regard, peas. From it you can build an unimaginable set of a wide variety of dishes: from snacks to full dinners. And nutritious, and fragrant, and insanely delicious. You can only sympathize with those who, due to medical restrictions, cannot taste these tempting dishes.
Eastern appetizer
Frankly, recipes with chickpeas are varied and able to provide all three changes of dishes on the table. But let's start with the minimum requirements for ingredients. You will get just wonderful peas, suitable as a companion to any breakfast / lunch / dinner, if you add only the accompanying components to it.
In three tablespoons of oil, preferably olive, a clove of garlic is squeezed out. Green peas in the amount of half a kilogram are distributed on a baking sheet and spilled with the resulting composition. The tray should be under the grill for about five minutes. This time is enough to combine a quarter cup of your favorite soy sauce with a quarter of a spoonful of sesame oil, a couple of drops of the sharpest sauce (or squeezed out of chili), a little sugar and two tablespoons of dried sesame seeds. Peas are poured with this dressing and serve as an excellent accompaniment to any dish - or an appetizer for festive alcoholic drinks.
Wonderful summer soup
Okroshka and Botvinnik are good and tasty, but pretty monotonous. It's time to remember about the peas and build from it a light first course. First you have to cook a little less than a liter of vegetable broth. At the time of the creation of the masterpiece, a generous bunch of sorrel is washed, a little leek and four sprigs of mint. Greens need to chop. A pound of green peas is washed: if the tips are hard, they need to be cut. Green onions with two chopped cloves of garlic are fried in oil. Then the broth is poured. When it boils, the pods are laid and slowly boiled for about ten minutes. Following the rest of the greens. The soup is cooked for three minutes, passed through a blender, peppered and salted. After good cooling, it is served to eaters with the addition of sour cream.
Wonderful casserole
Peas made with other tasty vegetables are perfect for any dish. For this dish, you will not need high cooking skills or intricate ingredients. On the greased baking sheet, young pods are laid out and slightly poured. They are placed halves or plates of garlic. Then there are circles of tomatoes, and slices of salted and pepper potatoes will become the top layer. For juiciness, the soup ladle is poured into the pan. Recommended chicken, but with vegetable it will turn out quite well. The sheet is removed for a third of an hour in the oven, and about five minutes before it is removed, the casserole is sprinkled with grated cheese. Nobody will refuse such a side dish. Moreover, those sitting at the table will also ask for supplements!
And we won’t stay without a salad
No menu can be considered complete if there is not even a small salad bowl next to the main bowl. And in the midst of the vegetable season, peas must be present in it. Pretty appetizing salad will be prepared like this.
Pods of peas, sorted and washed, are boiled with boiling water. White asparagus gets rid of rhizomes, scalded and chopped. Bell peppers and heads of broccoli crumble, smeared with sunflower oil and baked on the grill. All this is combined in a salad bowl, flavored with soybean seedlings and a lot of chopped greens. For dressing, oil (olive), salt, crushed garlic and pepper are combined.