1 tablespoon butter
3 garlic scapes cut in 1'' pieces
4 cups snap peas, left whole, with strings and tips removed
1⁄4 teaspoon salt
2-3 tablespoons vegetable broth or water
Heat butter in a large skillet over medium-low heat. Add the scapes and sauté 2-3 minutes. Add the peas, sprinkle with sale, and stir to coat with butter. Add liquid to the pan, cover, and cook for 3 or 4 minutes more or until peas are barely tender-crisp and still bright green. Serve immediately. Serves 4.
Soba Noodle Salad with Sugar Snap Peas Jessica Willey brought this dish to our potluck lunch last Saturday. It was delicious!
1⁄2 pound soba noodles (or rice noodles, Jessica suggests)
2 tablespoons rice vinegar
1⁄4 cup tamari soy sauce
2 teaspoons light miso
6 tablespoons sesame oil
2-1/2 tablespoons sesame seeds, plus additional for garnish
1⁄2 teaspoon red pepper flakes
3 carrots, cut into thin strips
1 bunch scallions, thinly sliced on the bias
2 cups sugar snap peas, cut in 1/8-inch strips on bias (recipe calls for snow peas–but try sugar snaps!)
1⁄2 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Cook the noodles in boiling salted water until al dente. Rinse with cold water, drain, and allow to dry slightly
To prepare the dressing, stir together the rice vinegar, soy sauce, and miso. Whisk in the sesame oil, sesame seeds, and red pepper flakes.
Toss the carrots, and scallions in the dressing. Pour the dressing over the pasta and adjust the seasoning with salt and pepper. The salad is ready to serve now, or it may be held, covered, under refrigeration.
Makes 8 servings.
Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
¼ cup olive oil
3 Tbs. chopped fresh mint
2 Tbs. lemon juice
1 Tbs. minced shallot
1 tsp. Dijon mustard
½ tsp. sugar
Whisk all above ingredients together. Salad
1 lb. sugar snap peas, trimmed
1/3 cup chopped pistachios
Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with 3 Tbs Lemon-Mint Vinaigrette. Stir in pistachios.
Please email us your favorite recipes and we’ll pass them along. Thanks.
Sugar Snap Peas require very little cooking (2 minutes at a simmer is enough) whether in the fresh or frozen state.
If overcooked the pods soften and the flavor is destroyed.