Today's Tip: Another "green" SuperFood...Peas!

Growing up I hated peas.  Yes, hate is a strong word but it's how I felt about canned peas...and honestly, I still feel the same way!  But fortunately, canned peas aren't the only pea in town. When making a soup I have no problem throwing in some frozen peas, and almost every day at lunch I add snow peas or sugar snap peas to my plate.

Even though peas are small in size, they still pack a nutrient punch.  Just a half a cup has 5.5g of fiber and 5g of protein. That in addition to anti-inflammatory and antioxident benefits should move it up a few notches on your food-shopping list. Fresh or frozen are the best options - and I'm not just saying that because I don't care for the canned version!  Some of their nutrients get sacrificed in the canning process.

And here's a recipe to try...

Salmon With Snap Peas, Summer Squash and Parsley-Chive Sauce

Ingredients

• 1 1/2 cups fresh flat-leaf parsley leaves

• 1 scallion, coarsely chopped

• 1/4 cup coarsely chopped fresh chives

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon fresh lemon juice

• 2 teaspoons Dijon mustard

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 4 5 ounces skinless salmon fillets

• 1/2 pound sugar snap peas

• 2 small yellow squashes, seeded and cut into 3-by-1/2-inch pieces

Directions

1. Put the parsley, scallion, chives, oil, lemon juice, and mustard into the small bowl of a food processor. Add 1 tablespoon water and 1/4 teaspoon each of the salt and black pepper; pulse until smooth.
2. Heat a grill or grill pan to medium high. Season the salmon with remaining salt and black pepper. Cook 3 to 4 minutes a side for medium, or to desired doneness. Transfer fillets to a plate.
3. Place the snap peas and squash in a steamer basket in a pot of boiling water. Cover and cook until vegetables are tender-firm, about 4 minutes (or saute in a small amount of olive or grapeseed oil).
4. Spoon 2 tablespoons of the parsley sauce onto each of 4 serving plates. Top each with a salmon fillet and 1 cup of the vegetables.