1 CREAMY PEAS WITH
EGGS AND BACON
Stir together 1/2 cup each
heavy cream and thawed
frozen peas, 2 Tbsp. each
chopped fresh chives
and chopped fresh flat-leaf
parsley, 1/2 tsp. kosher salt,
and 1/4 tsp. black pepper
in a 10-in. ovenproof skillet.
Crack 6 eggs into cream
mixture. Bake at 425°F until
whites are set and yolks are
still runny, 10 to 12 minutes.
Top with crumbled bacon.
2 GREEN PEA
GODDESS DRESSING
Blend 1/2 cup each butter-
milk, mayonnaise, thawed
frozen peas, and packed
fresh flat-leaf parsley leaves,
1 Tbsp. each chopped fresh
dill and fresh lemon juice,
1 medium clove garlic,
1 anchovy fillet (optional),
1/2 tsp. kosher salt, and
1/4 tsp. black pepper in a
blender until smooth.
3 PEA-AND-RADISH
TEA SANDWICHES
Stir together 8 oz.
softened cream cheese,
1/2 cup thawed frozen peas,
3 finely chopped radishes,
2 Tbsp. mayonnaise, 2 tsp.
each chopped fresh tarra-
gon and fresh lemon juice,
1 tsp. kosher salt, and
1/2 tsp. each black pepper
and lemon zest. Spread
on thinly sliced white bread
and sandwich with 1 cup
pea shoots or arugula.
Because they’re harvested and packaged
during their peak season, when their flavor and
texture are best, frozen sweet peas are one of
our favorite year-round staples. Plus, tearing open
a bag is much less work than shucking fresh peas.
Bake eggs in a bath of cream, peas, and herbs
and top with bacon for a deluxe brunch. Blitz a
handful into a tangy dressing for dipping or
drizzling. Or spread them on thin slices of tender
white bread with cream cheese and radishes for
a modern take on a pea, er, tea sandwich.
Quick Ideas
The Staple
Put all your frozen vegeta-
bles to good use with the
roasting guide at realsimple
.com/frozenveggies.
By Dawn Perry
Recipes by Paige
Grandjean
Photograph by Corey Olsen
PROP STYLING BY M
EGAN KIANTOS
32 REAL SIMPLE SEPTEMBER 2019
WHAT WE LOVE
