The first official summer bank holiday is finally here and that means there’s a whole feast of new veggies appearing at the farmers’ markets right now! Last weekend I saw lots of peas and beans like Fava beans, Sugar Snap peas, English peas and fresh Chickpeas, which I saw for the first time. I like to cook seasonally so what better way to kick off summer than with a fresh bean & pea combo dish? This is so light and tasty your beach body will thank me!
1 lb medium wild shrimp (peeled & de-veined)
1/2 cup red onion – fine dice
6 baby artichokes – outer leaves trimmed, halved lengthwise. (Put in bowl water with lemon juice to prevent them turning brown.)
1 cup fresh sugar snap peas
1 cup raw freshly shucked Fava beans
1 cup raw freshly shucked English peas
3 tbsp mint – chopped
2 tbsp olive oil
1/2 cup low sodium chicken broth
1/2 cup white wine (whatever you’re drinking will do!)
squeeze of lemon to finish dish
Preheat large skillet on medium heat for 1 minute. Add olive oil and saute onion for 1 minute, stirring. Add baby artichokes, broth & wine. Cover and simmer for 10 minutes. Add raw Fava beans and simmer for additional 5 minutes, covered. After the 15 minutes has elapsed add shrimp and English peas, mixing thoroughly. Simmer for another 2-4 minutes then add snow peas. Toss everything together. Once snow peas turn to bright vibrant green, about 2 minutes, you’re good to go.
Taste and season with S&P.
Finish with a squeeze fresh lemon juice and chopped mint.
Happy summer summertime!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.