Frozen peas—currently featured as part of the new lower-priced “Co-op Essentials” list—are not only tasty by themselves but can literally be tossed into almost any dish, thus upping not only the fun factor but taste and nutrition as well. As Nancy, my friend and fellow Co-op newsletter writer, says, “I use them often, maybe too often—no, I don’t think there’s any such thing. They’re green, which pleases me, and they’re sweet, which pleases the kids.” Nancy adds them to mac and cheese, noodles, rice, soup, “everything.” I suggest adding them to quinoa or couscous, and Nancy has successfully (i.e., surreptitiously) added them to fruit smoothies for her kids, as opposed to broccoli, which she tried first and found too bitter.

My family tried three frozen pea salads this month, with positive enough responses that I’d try the latter two again. While some recipes suggested thawing the peas in a colander under cool running water, I always found it more satisfying to throw them right in. First up, and the least rewarding, was Green Pea Salad with Cheese, perhaps because my children (like me) tend to shy away from mayonnaise, or at least the vegan variety we used. While my 4-year-old refused to try this one, stating that the only food he likes is what his 6-1/2-year-old sister makes, Fred raved, “Hey, that is really tasty—almost like a frozen dessert.”

We fared better with Pea Ball Salad, a cold peas and peanut combination introduced to us last summer by our friend, Nils. This one has obvious appeal, as it’s tasty, unusual, and incredibly easy.

Last up, we made Stuffed Tomatoes with cottage cheese, tuna, and peas. While the instructions suggest having the kids scoop out the tomatoes (“It’s like a tomato gook bath,” said the 4-year-old as he dug away), the group participation was perhaps not as delightful as one might expect. Now a veteran scooper, I advise having on hand a) extra tomatoes to replace those that tear and/or b) scotch tape for kids to repair them themselves. (Whatever works. Fred’s artistic suggestion that we arrange torn tomato skins one inside the other like flower petals went nowhere with the kids.)
 

“I do not like tomatoes,” the 4-year-old announced as soon as he saw them. “I only like them when they’re... (pause)... Now I remembered I never like them!” While our kids never ate the much-lamented tomato bowls (nor the scotch tape), they seemed to enjoy the filling well enough, and I think this recipe bears making again.

Fred was particularly pleased to discover that tuna tastes great with cottage cheese, even better than with mayo. (Tuna sandwich makers, take note!) Nancy, who provided the vegan Stuffed Tomato alternative below, noted that her almost 8-year-old likes cottage cheese with peanut butter, though not necessarily in a tomato.

STUFFED TOMATOES (adapted from www.eartwiggles.com)
Tomatoes
Onion, finely chopped
½ teaspoon salt
pepper
small amount of lemon juice
cottage cheese
1 package frozen peas
1 can of tuna

Wash tomatoes and dry. With knife, cut off the top of the tomato to make a lid. Have kids scoop out tomato insides with a spoon. For the filling, mix together chopped onion, salt, pepper, lemon juice, cottage cheese, and frozen peas in desired proportions. Open can of tuna, drain, and mix together with everything else. Fill the tomatoes with this mixture, place lid back on top, and enjoy.

STUFFED TOMATOES, NANCY’S VEGAN VARIATION
Tomatoes
Toby’s Tofu Pate (Original flavor for kids, or Mild Jalapeno for adults)
OR: Mash up tofu with a fork, add chopped celery, little bits of sweet onion, peas, very tiny bits of red pepper, salt or tamari to taste, and rice vinegar. Spoon out tomato insides and spoon in Toby’s Tofu Pate or tofu mixture.

PEA BALL SALAD
Stir mayo and frozen peas together until peas are lightly coated. Stir in salted peanuts or cashews. (If using the Co-op’s bulk shelled peanuts, which are recommended rather than the bulk Spanish peanuts, also add a little salt.) Adjust ingredients as needed. Best if cold, so serve immediately if not sooner.

GREEN PEA SALAD WITH CHEESE (adapted from allrecipes.com)
2/3 cup mayo
salt and pepper to taste
1/3 cup diced red bell pepper
1 cup diced celery
3 large sweet pickles, chopped
1 package (16 oz.) frozen green peas
¾ cup cubed cheddar cheese

Mix together mayo, salt, pepper, bell pepper, celery, and pickles in a large bowl. Stir in peas and cheese. Chill until ready to serve. Serve over lettuce leaves.
VARIATION: Substitute ½ cup chopped almonds, ½ cup chopped green onions, ½ cup crumbled feta cheese, and 2 tablespoons balsamic vinegar for bell pepper, celery, pickles, and cheddar cheese.

Judy Sobeloff has never to her knowledge slept on a pea.