Reviewed: Sep. 27, 2009

LOVED this. I didn't have fresh mint, but I had dried and I used 1 Tbs. plus a pinch. I didn't have frozen peas but I had one can of Le Seur baby peas that I used instead and threw those in last since I didn't need them to thaw or cook so much, just to get warm. I used a lemon zester which gave me zest of lemon rind a little bigger than a grated peel. The aroma of the lemon and mint together is wonderful and all flavors in this are perfect together. Definite keeper.

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: May 27, 2008

This was very good, cooked it tonight to go with some salmon patties. Very good. Look forward to having the leftovers for lunch tomorrow

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lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: May 26, 2008

I loved this recipe too. Plus, if you sub olive oil for butter, it's excellent cold too. This one's definitely a keeper. The lemon really makes this special. Thanks for a great recipe.

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CJ McD

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Sep. 20, 2007

I really loved this recipe. It was easy to make, and it was a whole vegetarian meal for me, along with a fresh juice drink from a juicer. I picked the fresh mint leaves from my garden, and the oil from the lemon zest really made it come alive. You can't go wrong with this simple, healthy, and elegant dish.

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