Oh, peas! I love how soft they are in texture and flavor. Their perfect circular shape and bright green color exude energy onto a plate. Which ultimately makes them so appealing and delectable! I LOVE PEAS, and yet, so many people don’t share my opinion. Why is that?
Peas are one of those foods that people either love or hate. Never once in my culinary career have I heard someone refer to peas as just “okay.” It’s either “I love them” or “they’re gross.” Peas have a polarizing personality. Which I can somewhat relate to, and it makes me very sad for the peas. I am not even kidding! Let me tell you why.
My older sister often told me that I have a polarizing personality. People either love me, or they hate me. And for me, this was difficult to absorb. For an extended period, I wanted EVERYONE to like me. When you aim to please, you put a lot of pressure on yourself to act a specific way. You don't want to disappoint anyone. You always say yes, when you should say no. And you end up in agony, sacrificing your well-being and precious time because you don’t want to make anyone upset. Don't get me wrong, and I devote my time to be of service to others. I genuinely love to help anyone and everyone who needs it, but one can only do so much.
Could you relate to this? It took a long time for me to realize that I am important enough to set boundaries. You can’t make anyone happy if you yourself aren’t happy. We fix this by understanding what our needs are and fulfilling them in the healthiest ways possible.
Guys, if you are new to reading my blog, know that I care! Of course we’re here to eat clean, but we’re also here to be healthy of mind, body, and spirit! So what I’m trying to say after all this is…
LESS “PLEASE” and MORE PEAS!
Summer Pea and Egg Salad
Yields: 4-5 Servings
3 cups frozen peas
6 hard-boiled eggs
1 small red onion, sliced thin
1 ½ tablespoon fresh mint, chiffonade (chopped fine)
1 ½ tablespoon fresh dill, chiffonade
Zest and juice of one small lemon
¼ cup vinegar
1 tablespoon olive oil
1 teaspoon Pink Himalayan salt
½ teaspoon black pepper
1. Submerge the eggs in a pot of water. Place the pot on the stove and bring to a rolling boil. Turn off the heat and place cover on top of the pot. Set your timer for 11 minutes. After the 11 minutes are up, drain the water and peel the eggs. Quick tip: life is a lot easier when you peel the eggs under running water. You may want to make this earlier on in the day so the eggs can cool prior to making the salad. Or just buy already made hard-boiled eggs, lol.
2. Next is to prepare the peas while the eggs are cooking. Place peas in a colander and run cold water on them to thaw. Transfer peas to a large bowl and place it on the countertop as you prepare the other ingredients. Quick tip: super cold freshly thawed peas make this dish extra perfect!
3. Prepare the onions and herbs as listed above. Gather the rest of the ingredients.
4. Slice the hard-boiled eggs on a bias cut. Place all of the ingredients (besides the lemon) in the bowl containing the peas. Zest the lemon directly into the bowl using a vegetable grater or microplane, zest and juice the lemon directly into the bowl. Toss the salad with tongs and add additional salt and pepper as needed. Store in refrigerator or serve immediately! Enjoy!
Thanks for reading!!