SNAP PEAS WITH LEMON BUTTER
prepared in 45 minutes or less. Serves 6.
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.
Snap Peas (allrecipes.com)
Ready In: 20 Minutes Yields: 4 servings
1/2 pound sugar snap peas
tablespoon olive oil
1 tablespoon chopped onion or shallots
1 teaspoon chopped fresh thyme
kosher salt to
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
Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Chicken Salad (allrecipes.com)
Time: 15 Minutes
In: 15 Minutes Yields: 8 servings
1 cup creamy salad dressing or mayonnaise
cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
teaspoon dried basil
teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
cup blanched slivered almonds, toasted
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
Time: 5 Minutes Cook Time: 10 Minutes
In: 15 Minutes Yields:
2 cups fresh or frozen green peas,
1/8 teaspoon salt
cup heavy cream
2 tablespoons all-purpose flour
tablespoon white sugar
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
5. TOSSED WARM WITH FRESH PESTO
and toasted pine nuts.
SUGAR SNAP PEAS AND GOAT CHEESE
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;
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
PEAS WITH SESAME AND CHIVES
(The Good Herb, Judith Benn Hurley)
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
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
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.
RECIPES FOR 2009
FRY CHINESE PEAS w/ SESAME SEEDS
Nourishing Traditions, Sally Fallon
Snow Peas, ends & strings removed
3 Tbsp. Extra virgin olive oil
1 bunch scallions, cut into 1” pieces
2 Tbsp. Toasted pine nuts
2 Tbsp. Toasted sesame seeds
1 Tbsp. Toasted sesame oil
sea salt & fresh black pepper
fry onions & peas in oil for about 3 minutes. Add pine nuts
& sesame seeds & cook another minute. Remove from heat
& stir in sesame oil. Season to taste.
SUGAR SNAP PEAS WITH PARSLEY
Recipe courtesy Rachael Ray
1 1/2 pounds sugar snap peas
1 teaspoon sugar
2 tablespoons butter
3 tablespoons chopped parsley leaves
peas in pot and add 1 inch water. Add a little salt, a teaspoon of
sugar and a couple of pats of butter to the pot. Bring water to a
boil. Reduce heat to simmer. Cover and cook until peas are tender
but still bright green, 7 to 8 minutes. Remove from heat. Add
chopped parsley. Transfer peas to a serving dish.
GRILLED SUGAR SNAP PEAS
Courtesy of Victoria Wesseler, Going
Serves 4-6 as a side dish
1 ½ pounds sugar snap peas
2 tablespoons olive oil
Toasted Sesame Oil (Optional)
Toasted Sesame Seeds (Optional)
Preheat the grill to MEDIUM-HIGH.
Place the sugar snap peas and olive oil in a quart size food
storage bag. Close the bag, removing as much air as possible.
Gently massage the sugar snap peas until they evenly coated with
Wipe the vegetable grill basket by dipping a soft cotton cloth in
vegetable oil and lightly coating its interior. Place the
vegetable grill basket on the grill and pour the snap peas from
the zipper bag into the basket.
Grill the sugar snap peas for 3-5 minutes, or until they develop a
nice brown color on the “grill side”. Turn the vegetables over
to grill on the other side. Cooking time varies with the freshness
of the produce (generally, the fresher the vegetable the faster it
will cook), so keep an eye on them and remove them from the grill
when they are browned slightly but not charred. When the sugar
snap peas are finished grilling, place them on a serving platter
and sprinkle lightly with sea salt. A light drizzle of toasted
sesame seed oil and a sprinkling of toasted sesame seeds is
Note: You can turn this side dish into a main dish by
dressing cold, cooked brown rice with a bit of ponzu sauce and
some fresh lime juice to taste, adding some warm grilled shrimp to
the rice and then topping the rice and shrimp mixture with the
grilled sugar snap peas. Drizzle with a bit of toasted sesame oil
and top with some black sesame seeds for an easy elegant summer
ROASTED SUGAR SNAP PEAS Recipe
recipe was adapted from Bon Appetit Magazine...very easy and
delicious side dish.
sugar snap pea (also
called sugar peas, these peas are not shelled, as the entire pod
1 tablespoon extra virgin olive oil
chopped fresh chives
a large baking sheet with aluminum foil.
peas with olive oil on prepared baking sheet.
peas in a single layer.
approximately 2 minutes, or just until crisp-tender and they are
beginning to brown in spots, stirring once.
from oven and transfer to a serving bowl.
with coarse salt and chives.
CORKSCREW PASTA WITH SHRIMP, SUGAR SNAP
PEAS, AND RED PEPPERS
Recipe #45635 recipezaar.com
rotini pasta or
3/4 lb sugar snap pea (about
6 tablespoons extra
virgin olive oil
3 cloves minced garlic
peeled deveined medium
1 teaspoon salt,
1/2 teaspoon pepper,
1 red pepper, cut into 1/4 inch wide strips
1/2 cup chopped fresh basil
2 teaspoons grated lemons, zest of
pasta according to directions.
snap peas to water in last 3 minutes of cooking.
and rinse with cold water.
in large nonstick skillet heat 1 tb oil over medium high.
garlic and cook 30 seconds.
shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
until shrimp are lightly golden, 2-3 minutes per side.
shrimp, add pepper strips to skillet.
stirring occasionally, until just starting to soften, 1-2 minutes.
in a small bowl combine basil, lemon juice, zest, and mustard.
whisk in remaining oil until mixture thickens slightly.
large serving bowl combine reserved pasta with shrimp mixture and
SNOW PEA STIR-FRY
Recipe courtesy Pete Luckett, Food Network
1 tablespoon vegetable or peanut oil
oil in a wok or frying pan over a high heat, and then add the
onion and stir-fry for 2 minutes. Add ginger and sweet pepper, and
cook for 3 to 4 minutes more. Stir in the soy sauce and snow peas,
and stir-fry for 1 minute. Sprinkle with the sesame seeds and
lemon pepper, if using, and serve at once.
1 onion, thinly sliced
1 tablespoon finely chopped fresh ginger
1 large sweet red pepper, seeded and sliced in strips
1 tablespoon soy sauce
1 pound snow peas
1 teaspoon toasted sesame seeds
1/2 teaspoon lemon pepper, optional
CHICKEN AND SNOW PEA SALAD
6 ounces chopped snow peas
1 pound boneless chicken breast halves, cooked and diced
1/4 cup diced red onion
1/2 (4 ounce) can sliced water chestnuts
1/2 cup mayonnaise
1/2 cup plain yogurt
1 teaspoon grated fresh ginger
1 teaspoon grated lime zest
1/4 teaspoon salt
1 pinch white pepper
Whisk together the mayonnaise, yogurt,
ginger, lime rind, salt and pepper.
In a mixing bowl, combine the snow peas, chicken, onion and water
dressing over salad and mix gently. Cover and refrigerate until
LEMON-BUTTER SNOW PEAS
1/2 pound fresh snow peas
1 tablespoon water
1 teaspoon minced garlic
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning
microwave-safe dish, combine the snow peas, water and garlic.
Cover and microwave on high for 3-4 minutes or until crisp-tender;
drain. (OR: Steam peas in a steamer basket over boiling water for
3-4 minutes.) Combine the butter, lemon juice and Italian
seasoning. Drizzle over peas; toss to coat.