Peach and Pea Pod Salad - revisiting a favorite recipe that uses in-season produce
Peach and Pea Pod Salad
Here's a very simple recipe that utilizes the plethora of stone fruits and and peas becoming available to us at this time of year. This was one of the the first (if not the first) recipes Ann Arbor.com published of mine two years ago, around the time of Ann Arbor.com's inception, and I'm feeling nostalgic.
Eva and Marina after shower after Camp Algonquin.
I originally made it using nectarines when my friend and her daughters came visiting. One of the twins was missing, no where to be found. I soon discovered her munching on a pea pod vine at the side of my house and her antics inspired the recipe. This, incidentally, turned out to be my first story for Ann Arbor.com two years ago.
Eva munching on the pea pod vine.
Peggy Lampman | Contributor
Mara and I were roommates our senior year at Michigan. She grew up in Ann Arbor, but moved to San Francisco several years after graduating.
Eva and Marina eating Peapod and Nectarine Salad (August 2009).
Peggy Lampman | Contributor
Her daughters, Eva and Marina, love Michgan and go to Camp Algonquin each summer. Mara plans a trip around picking them up, and we get a chance to visit. With flight prices being what they are, she's staying home this year and trusting me to pick up her the girls and escort them to the airport in the morning. For old time sake, I made the dish again.
Yield: 4 servings
Time: 15 minutes
Ingredients
4 cups sugar peas, trimmed
2 large ripe peaches or nectarines, washed, pitted and thinly sliced
1 teaspoon minced fresh ginger
1 tablespoon soy sauce
1 tablespoon canola oil
1 teaspoon orange zest and 1 tablespoon orange juice
1 tablespoon honey (or agave)
1 tablespoon toasted sesame seeds
Directions
1. Bring a small pot of water to a boil. Blanch peas 15 seconds. Drain and rinse with icy cold water.
2.Select a bowl large enough to accommodate the peas and nectarines. Whisk together ginger, soy sauce, oil, orange juice, honey and sesame seeds.
3.Toss the dressing with the peas and nectarines to coat. Season salad to taste with salt and pepper. Serve at room temperature.
Comments
BhavanaJagat
Mon, Aug 15, 2011 : 3:40 p.m.
Thanks for sharing a nice recipe with nice photos. I like the fresh garden peas. I like the sweetness and its flavor. The Laws of Heredity were discovered by Austrian monk Gregor Mendel while he conducted breeding experiments on Peas(Pisum sativum). When you munch some fresh peas, we actually taste the magic called creation. There are only twenty amino acids, and plants arrange them in unique ways to give us the taste experience. The fruits that we eat, apart from being sweet, carry aroma of their own and we can easily recognize the fruit from its characteristic flavor. Celebrate the season with its fresh offerings.