This recipe intrigued me solely because it contains apple butter. To me, apple butter is for breakfast, on toast or on pancakes. But with peas? As a side dish or main vegetarian course? This I had to check out. And it’s a marvelous combination. The recipe also calls for roasted pumpkin seeds. So, it’s very healthy, another plus.

The dish can be served with rice, or your favorite grain. This time around we served it with tostones (friend green plantains – check post of 09/29/09 for a recipe).



3 tablespoons butter
1 large red onion, peeled and sliced into thin rings
3 tablespoons butter
1 pound frozen or fresh shelled peas
½ cup water
½ cup apple butter
1 teaspoon lemon zest
Salt and ground black pepper to taste
½ cup toasted pumpkin seeds


  1. Heat butter in a skillet or pan. Add onion, and sauté until softened, about 5 minutes.
  2.  Add peas and water. Sauté until tender, about 8-10 minutes. Stir in the apple butter and lemon zest. Season with salt and pepper.
  3.  Sprinkle with pumpkin seeds, and serve.
    Yield: 4 servings.