From Our Garden: Peas

Each summer for the past few years, David and I have grown small vegetable gardens. Since we’ve bounced around from apartment to apartment, they have always been in small containers on the patio. But now that we live in our first house, we were excited to upgrade to two 3×5 planter boxes in our backyard.

We always plant a variety of herbs that we often use for cooking such as basil, thyme, rosemary, and parsley. We choose different vegetables each year, but keep some easy staples like carrots and sugar snap peas. And to be honest, we mainly grow carrots because Biscuits loves eating the carrot greens (as evidence in the photo).

In the past, we have always just thrown the peas into a pasta dish. This year, I wanted to cook them in a meal where they would stand out a little more. I found a recipe for a creamy mushroom and pea sauce that I used as inspiration for our dinner. 

INGREDIENTS
2 chicken cutlets
2 tbsp unsalted butter
1 cup of sliced mushrooms
1 tbsp all-purpose flour
1 cup light cream
2 cups sugar snap peas
1/4 tsp salt & pepper

RECIPE
1  Season chicken with salt, pepper & thyme and grill until cooked through.

2  Boil the peas in water until tender. Drain & set aside.

3  Melt butter in saucepan & cook mushrooms over medium heat until tender.

4  Sprinkle flour over mushrooms & cook for 1 minute, stirring constantly.

5  Gradually stir in cream, salt & pepper. Cook, stirring until smooth & thick.

6  Stir in peas & remove from heat. Let stand for 5 minutes. Serve the chicken topped
    with the creamy vegetable sauce on a bed of couscous.