Monday’s Bread Bowl: Buttery Peas and Mint

Simple and yummy salad of peas

There’s no trick to this salad besides simplicity and fresh ingredients. Here’s the recipe:

What you will need:

1 wooden spoon

1 colander

1 metal whisk for mashing

1 sauce pan

½ stick of butter, softened

1 large glass bowl

2 (16 oz.) bags frozen peas

3 cherry peppers, seeded and minced

3 cups water

1 tablespoons fresh mint, coarsely chopped

3 garlic toes, minced

Pinch of salt

Cooking and Directions:

Heat water in saucepan at high heat.  Water should reach a rolling boil.  Drop bags of peas in boiling water.  Let water return to boil.  Let peas blanch (3 to 5 minutes after water returns to boil) but do not overcook them.  Pull sauce pan off stove and drain peas into colander.  Set aside and let them rest for 5 minutes.

Pour peas into glass bowl.  Stir in pepper, salt, and mint and garlic.  Mix well.  Mash peas with wire whisk but do not over mash or turn into a puree.  You want to break open the peas so that they’re seasoned with garlic and other ingredients.