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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


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- Mary J.

Peas, Carrots and Mushrooms with Orange or Lemon Zest

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

5-10 minutes


4 adult(s)


Butter Olive Oil

An easy side dish to go with any meat dish. The addition of the orange or lemon zest gives the peas and carrots a sweetness that can't be matched.


  • Fresh spring peas and carrots or 16 oz. bag of flash frozen peas and carrots
  • 8 oz. fresh mushrooms, sliced, or a small can of sliced mushrooms
  • Orange or lemon zest


  • Cook the peas and carrots the way you're accustomed to doing it.
  • Sauté the drained mushrooms in several tablespoons of Butter Olive Oil. Add the mushrooms to the cooked peas and carrot mixture.
  • Zest the orange or lemon rind and add to the vegetables. Personally, I prefer the orange flavor, but lemon zest works well, too, giving the dish a very fresh spring flavor.
  • Mix all the ingredients together and serve immediately.