Have I mentioned how much I love spring? Okay, I know I have time and time again. It’s my favorite season and I simply cherish each day and everything about it. Yes, even pollen. It means there are flowers, fruit, and vegetables to come. Spring produce is something to celebrate and enjoy. It’s exactly what I did by making Green Peas with Onion and Bacon.
Spring produce varies in texture and flavor intensity. There are delicate herbs, soft peas, crunchy radishes, leafy greens, earthy garlic, and pungent onions. I decided on a combination of soft, sweet, earthy, and salty. Well, the salty part is bacon and it is an honorary member of the group.
Onions range from mild to sharp. I chose sweet onion to pair with sweet green peas. I didn’t want one to over-power the other. A touch of garlic adds earthiness plus pairs beautifully with both. Then came bacon and its fat. Just trust me in how those two really make the flavor party tasty. Yes, flavor party.
Green Peas with Onion and Bacon is an easy side dish. Fry bacon, soften onions in the fat, add garlic, then peas with a little water. The peas are done in a few minutes, from three to five depending on if fresh or frozen. Toss back in crumbled bacon and you are done. I served it with steak and it went together superbly.
Do you celebrate spring with cooking? Scroll down to find a list of springtime recipes by Sunday Supper tastemakers. I seriously will be checking out each one. Food for my favorite season – oh yes! Also look at my Spring Green Rice, Creamy Cilantro Pea Dip, and Roasted Asparagus with Orange Glaze.
Green Peas with Onion and Bacon
- 2 slices thick-cut bacon
- 1 small sweet onion thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove minced
- 3 tablespoons water
- 13 ounces fresh or frozen green peas about 2 1/2 cups
In a large skillet over medium heat, cook bacon until brown and crispy. Transfer cooked bacon to a paper lined plate.
Add onion, salt, and pepper to the skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.
While onions are cooking, crumble bacon into small pieces.
Add garlic to the skillet, stir, and cook for one minute.
Add water and peas. Bring to a boil then reduce heat to simmer. Cover and simmer until peas are tender, about 3 to 5 minutes.
Add bacon pieces and toss gently to combine.
Green Peas with Onion and Bacon is a delightful side dish with spring produce and flavors. Make it to go with your favorite entree.
It’s a springtime food celebration! Take a look at these recipes with spring produce by Sunday Supper tastemakers:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Lemon Raspberry Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
- An Unconventional Mojito by Monica’s Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Spring Vegetable Minestrone from Sunday Supper Movement
- Veggie Pasta Primavera by Momma’s Meals
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes & Kale Chips
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- Strawberry Moscato Sorbet by Seduction in the Kitchen
- The Black Beast by That Skinny Chick Can Bake
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