Recipe - Onion Saffron Sweet Pea Relish With Orange Zest

2 Vidalia onions, quartered
and cut or sliced up
1 teaspoon Garlic salt, with parsley
One half teaspoon Saffron threads
2 teaspoon Safflower oil
One half teaspoon Freshly ground black pepper,
or to taste
2 Pieces orange zest, 2inch
strip, minced
1 Orange, juiced
1 1/3 cup Fresh peas, or frozen

Prepare the onion and sprinkle with the garlic salt. Set aside and prepare
other ingredients. Set small skillet or minwok over medium heat. Add the
saffron and toast until the threads are brittle, about 1 to One half minutes.
Crush a bit with back of spoon and add the garlicky onion and oil, season
with pepper; saute the onion for about 4 minutes; add the peas, stir.
Continue to saute until the onion is a golden brown. Reduce heat to lowest;
add the orange zest and the juice; toss continuously until the relish cools
a bit. Serve as a relish with potatoes, or pasta, or other vegetables
(asparagus or cauliflower).

McServing: 81.5 cals (26.1% ff) 2.6 g fat. Posted by Pat Hanneman on eat
lf.

For related recipes see: Pasta e Verdura: 140 vegetable sauces; by Jack
Bishop (1996) HarperCollins.

Recipe by: Hanneman 1997 Riverside Posted to Digest eatlf.v097.n164 by
Kitchen PATh phannema@wizard.ucr.edu on Jun 26, 1997