snap peas

A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it’s pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it’s fresh and green, it’ll work just fine.

Crispy Tofu With Cashews and Blistered Snap Peas

(14-ounce)

neutral oil,

Kosher salt and black pepper

snap peas, trimmed

(2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)

garlic cloves, grated

can unsweetened coconut milk (light

soy sauce

molasses, dark brown sugar or honey

cashews

rice vinegar

scallions,

mint leaves, torn if large

red-pepper flakes (optional)

Rice grain,

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics — the 4-and-under crowd — will delight in its flavor and crunch and politely ask for seconds.

The Greenest Green Salad

hearts of romaine lettuce, washed and cut into bite-size pieces

Persian cucumbers,

green onions, thinly sliced

avocado,

recipe green goddess dressing

Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won’t stick to a wet snap pea). Cut each pea in half crosswise on the bias.

In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

Brawny and golden brown, these seared pork chops make a hearty one-pan dinner that’s rounded out by sweet sugar snap peas and loads of fresh mint. The feta, added at the end, melts into the pork and peas, spiking the sauce with its brininess. Be generous with the fresh lemon juice at the end; this rich dish gains a lot from the tang.

One-Pan Pork Chops With Feta, Snap Peas and Mint

pork

olive oil

unsalted butter

sugar snap peas, trimmed

mint

red-pepper flakes

feta

Lemon juice,

Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.

Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.

Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.

Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.

Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.

Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you’ll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they’re tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.

Sugar Snap Peas With Yogurt, Feta and Dill

kosher salt,

sugar snap peas, trimmed (about 3 cups)

garlic clove, finely grated or minced

lemon juice,

black pepper

extra-virgin olive oil,

or cucumber

dill and fennel fronds

scallions, thinly sliced

feta (about 2 ounces)

lemon zest

herbs,

Crusty bread, for serving (optional)

Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.

When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.

In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.

In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.

Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.

This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking.

Pasta Primavera With Asparagus and Peas

sugar snap peas, stems

asparagus, ends snapped

English peas

garlic cloves, finely chopped

fine sea salt, more as needed

Black pepper, more as needed

fettuccine

Parmigiano-Reggiano,

crème fraîche

parsley

tarragon

Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.

Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.

Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It’s a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.

Soba Noodles With Chicken and Snap Peas

honey

Kosher salt

very thinly sliced peeled daikon radish

sugar snap peas, strings removed (3 cups)

bundles soba noodles (8 to 9 ounces)

sesame oil

red-pepper flakes,

chicken

Sliced scallions and toasted sesame seeds,

Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.

Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.

Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.

While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.

Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.

Parmesan Sugar Snap Peas

sugar snap peas ((about 250 grams))

breadcrumbs ((optional))

Parmesan cheese

salt and pepper (to taste)

tbsp minced garlic

Remove and discard the stem end and string from each pea pod.  Then, rinse and drained in a colander.

Line the fryer basket with a grill mat or a sheet of lightly greased aluminum foil.

In a large mixing bowl, toss the snap peans with olive oil, panko breadcrumbs, half of the parmesan cheese, and salt and pepper.

Put the snap pea mixture into the fryer basket and air fry at 360F for about 4 minutes.

Stir in the minced garlic then air fry again at 360F (180C) for another 4-5 minutes.

Sprinkle the rest of the parmesan cheese to serve.

A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you’ll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)

Green Goddess Salmon With Potatoes and Snap Peas

Fine sea salt and black pepper

salmon

parsley leaves

anchovy fillets

garlic cloves

lemon,

whole-milk yogurt

mayonnaise

cucumbers,

Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.

Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)

While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.

Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.

Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

Contrary to popular belief, you don’t have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.

Leek Risotto With Sugar Snap Peas and Pancetta

pancetta

chicken stock

garlic cloves, smashed

arborio rice

dry white wine

Pecorino (about 3/4 cup), plus more for topping

chives (optional)

Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It’s OK if they’re not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.

Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.

Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.

Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.

Add a ladleful of stock to the rice — you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it’s nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.

Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

It’s always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry. Wrap mature greens like kale, Swiss chard and spinach in a damp towel and refrigerate them and they will keep for about seven days. Once they start to become limp, they may no longer shine raw in salads but they are perfect for stir-frying. This recipe works with what you've got, building an easy stir-fry with any combination of toasted nuts, crunchy vegetables and sturdy greens.

Any Vegetable Stir-Fry

canola oil oil

whole, skin-on almonds, pistachios or cashews

celery

sesame seeds (optional)

sturdy greens,

rice wine vinegar vinegar

mint, cilantro or basil (optional)

Tamari or soy sauce,

Sriracha or other hot sauce,

In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.

Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.

Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

This juicy lemon garlic chicken is far cry from your average chicken dinner. 

Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas

8-oz. bone-in, skin-on chicken thighs

kosher salt

extra-virgin olive oil, divided

thyme

lemon, thinly sliced

lb. sugar snap peas, cleaned and cut in half

tbsp. finely chopped fresh mint

c. baby spinach

I really liked this, simple and easy.  I made it with swiss chard instead of spinach since thats what I had, I just sautéed the chard in the pan with the snap peas for a few minutes.

With chicken breast, an excellent source of lean protein, and quinoa, a wholegrain also rich in protein and dietary fibre, this is a satisfying salad.

Chicken quinoa salad

lime

tbsp no-added-salt tomato paste

tsp smoked paprika

tsp dried chilli flakes

garlic clove, crushed

milliliters (1/4 cup) fresh lime juice

chicken breast

asparagus, trimmed, sliced

(1 cup) frozen baby green peas

sugar snap peas, trimmed, sliced

maple syrup

mint leaves, chopped

(3/4 cup) tri-coloured quinoa, cooked

This healthy and delicious chicken recipe can be made in a snap!

Chicken and sugar snap pea lettuce cups

Olive oil spray

chicken breast fillets, thinly sliced

tbsp oyster sauce

tbsp salt-reduced soy sauce

tsp caster sugar

brown onion, halved,

3cm-piece fresh ginger, peeled, thinly sliced

celery sticks, ends trimmed, thinly sliced diagonally

red capsicum, halved, deseeded, thinly sliced

iceberg lettuce leaves

Chickpea, tomato and feta salad

punnets cherry tomatoes

red onion, halved, thinly sliced

low-fat feta, crumbled

tbsp red wine vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5637506550001&=domain=taste

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Top Tags

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