Very Simple Sauteed Snap Peas

 

Very Simple Sauteed Snap Peas
Author: 
 

I got this trick from a Cook’s Illustrated magazine years ago – when you add just a sprinkle of sugar to peas as you sauté them it really brings out their natural sweetness… This is just the most delicious way to enjoy sugar snaps!
Ingredients
  • 1 Tbsp. unsalted butter
  • 2 c. snap peas, stems & strings removed
  • ⅛ tsp. sugar
  • Salt & pepper to taste

Instructions
  1. Heat butter in a cast iron or non-stick skillet over high heat until foamy.
  2. Toss in peas, sugar, salt & pepper & cook, tossing peas a few times, just until bright green & caramelized in a few spots.
  3. Eat immediately. Serves 2-3.

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese
Author: 
Recipe type: American
Cuisine: Salad
 

Ingredients
  • 3-4 beetroots, cut into ⅛” half-moons
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced on bias
  • 2 c. green beans &/or snap/snow peas, stems snapped
  • Juice & zest of 1 lemon
  • ¼ c. olive or Driftless sunflower oil
  • Salt & pepper to taste
  • ¼ c. scallion tops, thinly sliced
  • 2 oz. soft goat cheese or feta, crumbled

Instructions
  1. Preheat oven to 400 degrees.
  2. Toss sliced beets in enough of the oil to coat & pour onto a rimmed baking sheet & sprinkle with salt & pepper.
  3. Roast for about 15-20 minutes, until starting get limp.
  4. Stir in fennel bulbs/stems & a bit more oil & continue to roast for another 10-15 minutes, until beets & fennel are starting to brown a bit.
  5. Add green beans/peas & roast another 5 minutes or so (you don’t want the vegetables to be mushy).
  6. Remove from oven & let cool a bit.
  7. Meanwhile, in a serving bowl, whisk together lemon juice/zest, the remaining oil, & salt & pepper to taste (remember you salted the vegetables already).
  8. Stir in roasted vegetables & top with scallion tops & cheese.
  9. Serve warm or room temperature.

 

Asian Savoy Cabbage Salad

Asian Savoy Cabbage Salad
Author: 
Recipe type: Salad
Cuisine: Asian
 

This recipe is tasty and quick. Feel free to add things like the scallions (chopped up), grilled chicken (sliced), or toasted, slivered almonds
Ingredients
  • 1 cup snap peas, coarsely chopped
  • 4 cups green savoy cabbage, shredded
  • ¼ cup olive oil or Driftless sunflower oil
  • ¼ cup rice or white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon crushed red pepper
  • 1 package of ramen noodles
  • 2 teaspoons toasted sesame seeds (to toast simply use a skillet on low heat, stirring constantly until golden brown.

Instructions
  1. Dressing: Mix together the seasoning packet from the ramen noodles, the oil, vinegar, sugar, tamari, ginger, sesame oil, and crushed red pepper. Set aside.
  2. In a large bowl, combine cabbage, peas, and scallions Mix dressing well; pour over cabbage mixture.
  3. Toss lightly to coat.
  4. Break dry ramen noodles into small pieces.
  5. Add noodles to cabbage mixture; toss lightly to mix.
  6. Top with toasted sesame seeds.

 

Sautéed Snap Peas & Mint

Sautéed Snap Peas & Mint
Author: 
 

Ingredients
  • 1 Tbsp. Driftless Sunflower oil
  • 3 cups snap peas, stems/strings removed
  • ¼ tsp. salt
  • ⅛ tsp. sugar
  • pepper to taste
  • 2 scallions, white parts only, minced
  • 1 tsp. finely chopped fresh garlic
  • zest and juice from a quarter of a lemon
  • 2 Tbsp.fresh mint leaves, cut into thin ribbons (aka chiffonade)

Instructions
  1. In a medium/large skillet, heat oil over medium/hot heat. Add peas, sprinkle with salt, sugar, & pepper & cook without stirring for about 30 seconds.
  2. Then stir once & let cook for another 30 seconds without stirring.
  3. Then saute while stirring constantly for another minute.
  4. Push peas to edges of skillet & add scallions & scapes (& a bit more oil if necessary) & cook for about 30 seconds.
  5. Add lemon zest & juice, remove from heat & stir everything together.
  6. Serve immediately with mint as garnish.

 

Curried Cauliflower with Snap Peas

Curried Cauliflower with Snap Peas
Author: 
Recipe type: Side Dish
Cuisine: Indian
Serves: 4-6
 

Ingredients
  • 3 c. cauliflower, cut into bite-size pieces
  • 3 c. snap/snow peas or green beans
  • 4 cloves fresh garlic, minced
  • 1 Tbsp. oil
  • 1 tsp. cumin seed
  • salt & pepper to taste
  • 2¼ c. milk
  • ½ stick butter
  • 4 Tbsp. curry powder
  • 2 Tbsp. all-purpose flour
  • juice & zest of ½ lemon
  • cilantro, chopped, for garnish
  • scallions, chopped, for garnish

Instructions
  1. In a large lidded skillet, heat oil over medium-high heat.
  2. Add cauliflower, stir, & cover.
  3. Meanwhile, set milk to heat over medium heat until about to boil.
  4. After cauliflower has cooked for about a minute, give another stir, cover, & after another minute add the snow peas & cumin seed & cover.
  5. After another minute, add garlic & stir a few times.
  6. Season with salt & pepper to taste & transfer on to a plate.
  7. Return empty skillet to stove & melt butter.
  8. Whisk in curry powder until bubbly.
  9. Add flour & stir constantly for another minute. In a slow stream, whisk in hot milk until incorporated.
  10. Continue whisking until boiling & thickened (about a minute after boiling.
  11. Stir in lemon juice/zest & veggies & serve over rice with garnishes.

 

Fennel & Snap Pea Salad with Lemon & Feta Cheese

Fennel & Snap Pea Salad with Lemon & Feta Cheese
Author: 
Recipe type: Salad
Serves: 2-3
 

Ingredients
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced, leaves reserved
  • 2 cups snap peas, strings removed
  • 5 scallions, thinly sliced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • juice & zest of ½ a lemon
  • 1 garlic scape, minced
  • salt & pepper to taste
  • ½ cup feta, crumbled
  • fresh mint & parsley, optional

Instructions
  1. Combine fennel, snap peas, & scallions in a medium bowl. In a small bowl, combine lemon juice, zest, garlic scapes, & salt & pepper.
  2. Whisk in olive oil & toss into veggies. Fold in feta.
  3. Serve immediately with fennel leaves & optional herbs as garnish.

 

Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette

Grilled Zucchini Pasta Salad with Peas, Goat Cheese & Pesto Vinaigrette
Author: 
Recipe type: Salad
 

Ingredients
  • 1 large or 2 small zucchini/summer squash
  • 1 cup snap or snow peas
  • 8 oz. pasta corkscrews, shells, or penne
  • 3 Tbsp. pesto (garlic scape & arugula pesto would be great)
  • 2 Tbsp. white wine vinegar
  • ¼ c. olive or Driftless sunflower oil
  • ½ bunch of scallions, chopped (white & green parts)
  • 2 oz. soft goat cheese, crumbled
  • Salt & pepper to taste

Instructions
  1. Carefully slice zucchini lengthwise into thin slabs ¼” thick. Brush with oil & sprinkle with salt & pepper & grill until just soft & grillmarked (this can be done up to 2 days ahead, anytime you have the grill going!).
  2. Let cool, then cut into large pieces (refrigerate if doing ahead of time).
  3. Bring a large pot of salted water to a boil & blanch the peas for no more than 30 seconds.
  4. Immediately remove with a slotted spoon or strainer & run under cold water.
  5. Boil pasta in the same water until just soft & drain.
  6. Rinse with cold water & let drain. In a large serving bowl, whisk the pesto, vinegar, & oil. Fold in grilled zucchini, peas, pasta, & scallions.
  7. Add salt & pepper to taste.
  8. Garnish with goat cheese & serve room temperature.

 

Creamy Potato and Snap Pea Salad

Creamy Potato and Snap Pea Salad
Author: 
Recipe type: Side Dish
 

Ingredients
  • 2 lb. potatoes, cut into bite size chunks (skin left on)
  • 2 Tbsp. white wine vinegar mixed with ¼ tsp. each salt & pepper
  • ½ lb. snap peas, stems & strings removed (snow peas work too!)
  • 1 bunch of green onions (or potato onions), chopped
  • 1 Tbsp. green garlic or garlic scapes, minced
  • ¾ c. sour cream
  • 1 Tbsp. mayo
  • 1 Tbsp. grainy mustard
  • Salt & pepper to taste
  • A mix of any fresh herbs, such as rosemary, thyme, oregano,
  • parsley, dill, cilantro, etc.

Instructions
  1. Boil cut potatoes in salted water until just soft (but not falling apart).
  2. Drain, reserving hot water.
  3. Gently fold in vinegar/salt/ pepper mix & cool.

 

Honey Glazed Carrots

Honey Glazed Carrots
Author: 
Recipe type: Side Dish
Serves: 4-5
 

Ingredients
  • 1 lb. carrots (or mixture of carrots & other veggies like
  • sweet peppers, green beans, snap peas, etc.)
  • 2 Tbsp. butter (or olive oil)
  • 1½ Tbsp. honey
  • ½ c. water
  • salt & pepper to taste
  • Fresh herb such as thyme, rosemary, or mint (optional)

Instructions
  1. Scrub carrots. Slice carrots into ½ inch diagonals & combine them with butter, honey, & ½ cup water in a large skillet or sauce pan over medium-high heat.
  2. Bring to simmer, lower to medium heat, & cook until carrots are tender (but not mushy) & most of liquid has reduced (10-15 minutes). (If you are combining carrots with other veggies, add quicker cooking veggies like peppers or peas half way through cooking.) Season with salt, pepper, & fresh herb of choice (if using), & serve.