Short and ever so sweet: Beth Dooley's tips to get the most out of pea season

Peas on toast
Minneapolis cookbook author Beth Dooley's "Perfect Peas on Rye Toast" lets peas — what she calls the pearls of the season — steal the show.
Beth Dooley

It's the time of year for fresh peas, or as Beth Dooley calls them, the pearls of the season. The author of "The Farmer's Market Cookbook" joined Appetites this week to share some recipe ideas for these springtime gems.

To hear the interview, click play on the audio player above. To get cooking, check out the recipe below.

Perfect Peas on Rye Toast

Makes 12 toasts

• 12 slices rye bread

• 1 garlic clove, cut in half

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• 6 oz. fresh chèvre

• 1/2 c. sliced snow or snap peas

• 1/2 c. shelled garden peas

• 1/2 c. sliced radish

• 2 tbsp. extra-virgin olive oil

• 2 tsp. fresh lemon juice

• Salt and freshly ground black pepper to taste

• Pea vines, for garnish

• Fresh chopped mint, for garnish

Directions

Grill or toast the rye bread and rub with the garlic cloves. Spread evenly with the fresh chèvre.

Fill a skillet with about 1/4-inch water and bring to a boil. Cook the snow or snap peas, shaking the pan, until they’re bright green, then drain in a colander and run under cold water. Repeat with the garden peas. Pat the peas dry with paper towels or a clean dish towel.

Place the peas and radish slices into a medium bowl and toss with the olive oil, then the lemon juice. Season with salt and freshly ground pepper. Pile the peas onto the rye toasts and garnish with the pea vines and fresh mint.