SUGAR SNAP PEAS WITH LEMON BUTTER
Can be prepared in 45 minutes or less. Serves 6.
Gourmet Magazine

1 pound sugar snap peas, trimmed
1 1/2 tablespoons unsalted butter
3/4 teaspoon freshly grated lemon zest

In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.



Sugar Snap Peas (allrecipes.com)
Ready In: 20 Minutes Yields: 4 servings

1/2 pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped onion or shallots
1 teaspoon chopped fresh thyme
kosher salt to taste

Preheat oven to 450 degrees F (230 degrees C).
Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Lemon Chicken Salad (allrecipes.com)
Prep Time: 15 Minutes Ready In: 15 Minutes Yields: 8 servings

1 cup creamy salad dressing or mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted

In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.  

Creamed Peas (allrecipes.com)
Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Yields: 4 servings

2 cups fresh or frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/3 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar

In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.  

IDEAS FOR SERVING SUGAR SNAP PEAS
Adapted from Organic Style Magazine (Rodale Press, May 2004).

1. IN THE RAW with a dip of 1 cup plain yogurt, 1/3 cup crumbled feta, and 1/8 teaspoon freshly ground black peppercorns.

2. IN SUCCOTASH, sautéed with freshly cut corn kernels (scrape the milk from the cob to make it creamy), scallions, and cherry tomatoes.

3. BLANCHED AND TOSSED with buttered egg noodles, parsley, and garlic.

4. ROASTED with olive oil and sea salt beneath the broiler until crisp-tender and lightly browned on the edges; drizzle with a few drops of toasted sesame oil before serving.

5. TOSSED WARM WITH FRESH PESTO and toasted pine nuts.

SUGAR SNAP PEAS AND GOAT CHEESE    Southern Living, MAY 2001

1 pound fresh sugar snap peas
2 shallots, minced (or 1/4 cup finely minced onion)
1 tablespoon olive oil
8 ounces grape tomatoes
2 to 3 tablespoons chopped fresh basil
1 (3-ounce) goat cheese log, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Cook peas in boiling water to cover 2 minutes; drain. Plunge into ice water to stop the cooking process; drain. Sauté shallots in hot oil in a large skillet until tender. Add peas, and cook until thoroughly heated. Place mixture in a bowl. Add tomatoes and remaining ingredients; toss gently. Serve immediately. Yield 4 servings

SNAP PEAS WITH SESAME AND CHIVES  (The Good Herb, Judith Benn Hurley)

1 lb. Sugar Snap Peas, trimmed
1 tsp. toasted (dark) Sesame oil
1 Tbsp. rice vinegar or other mild white vinegar
1 Tbsp. finely minced chives
1 tsp. sesame seeds

Blanch the peas in boiling water until bright green and just tender (about 2 minutes). Pat them dry. Place peas into a large bowl. Add the oil, vinegar, and chives; toss well to combine. Sprinkle sesame seeds into a dry pan and heat over medium heat, stirring constantly, until toasted--about 1½ minutes. Toss the peas with the seeds, and serve warm as a side dish, or cover and refrigerate to enjoy later as a salad.

SLIGHTLY SPICY SUGAR SNAP PEAS  (Fine Cooking)

2 Tbsp unsalted butter
¼ tsp. Thai red curry paste
¾ lb. Sugar snap peas, trimmed
2 Tbsp thinly sliced fresh mint (optional)
2 tsp. Fresh lime juice

Heat 1 Tbsp of the butter in a medium saucepan. As soon as it melts, add the curry paste & mash it around with the back of a fork until it’s mostly broken up & distributed through the butter. Add the peas & toss with tongs to coat with butter. Add 1/3 cup of water, cover with lid slightly ajar, raise heat to medium high and steam until peas are almost tender, about 5 minutes. Remove lid and let remaining liquid boil off. Stir in remaining 1 Tbsp butter, mint, and lime juice. Season with salt & serve.