sugar snap peas

Sweet crab meat and even sweeter sugar snap peas are a lovely match in this green-flecked springtime pasta. Don’t overlook the final garnish of olive oil, lemon juice, black pepper and flaky sea salt – it really brings out the saline flavor of the crab. Try replacing the mint with basil or chives, or even with tender pea shoots, which will increase the pea quotient in a delightful way.

Crab Pasta With Snap Peas and Mint

Fine sea salt,

linguine

unsalted butter,

scallions,

red chile flakes, more to taste

lemon

crab meat,

mint leaves

lemon,

black pepper

Extra-virgin olive oil,

Flaky sea salt,

Bring a large pot of heavily salted water to a boil. Add pasta and boil until al dente according to package directions. Reserve 1 cup pasta water, then drain.

Melt butter in a large skillet over medium heat. Whisk in 1/2 cup pasta water, then stir in snap peas, scallions, chile flakes and a large pinch of salt. Cook for 1 to 2 minutes, until peas are tender. Stir in lemon zest and mix well.

Add drained pasta to the pan along with crab, 1/3 cup mint, the lemon juice and black pepper. Toss, adding more pasta water if the mixture looks dry, until warmed through. Remove from heat and serve topped with remaining mint, a drizzle of oil, more lemon if you'd like, and a sprinkle of flaky sea salt.

This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd the mushrooms in the pan, which will affect the browning. If burrata isn't available, feel free to substitute the freshest mozzarella you can find.

Burrata With Snap Peas And Shiitakes

extra virgin olive oil

lemon (Meyer if possible)

Vegetable oil

shiitake mushroom caps, sliced about 1/8-inch thick

Kosher salt

Leaves of frisée, radicchio or other salad greens

salt salt

pine nuts

Burrata With Snap Peas and Shiitakes

Put the olive oil in a small bowl. Using a microplane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured. If possible, do this an hour before serving. You’ll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days. Juice the lemon and reserve the juice separately.

Line a plate with paper towels. Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. When the oil is shimmering, add the mushrooms in a single layer. Sprinkle with a pinch of kosher salt. Cook until deep golden brown on one side, then flip and cook the other side. Transfer with a slotted spatula to paper towels and allow to cool.

Strain the lemon zest from the olive oil. Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top. In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and 1/4 teaspoon of the Maldon salt. Pour the contents of the bowl over the burrata. Scatter the shiitakes over the top, then the pine nuts and a few more flakes of Maldon salt. Serve right away, before the mushrooms lose their crunch.

This healthy roasted Sugar Snap Peas recipe is easy to make, with 5 minutes of prep time and 8-12 minutes in the oven. Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe, and best of all, it&#x27;s vegan and gluten free.

Roasted Sugar Snap Peas

lb sugar snap peas (strings

olive oil

thyme

tsp salt

tsp black pepper

garlic powder (optional)

Preheat oven to 450 degrees.

Toss peas or asparagus with olive oil, thyme, salt, pepper, and garlic powder until coated.&nbsp;

Spread on a cookie sheet and bake for 8-12 minutes, until softened and just starting to brown. Serve warm.

Sugar Snap Peas With Garlic - An easy side dish recipe that only takes 10  minutes to prepare and calls for a few ingredients.

Sugar Snap Peas with Garlic Recipe

(about 3 cups) fresh sugar snap peas

Tablespoon vegetable oil

salt

garlic

Trim the stems from the pea pods.

Preheat the oil in a large skillet over medium-high heat for 2 minutes.

Add the pea pods, salt, and pepper to the skillet. Stir to combine. Cook for 5-6 minutes, stirring occasionally.

Reduce the heat to low. Stir in the garlic. Cook for 1-2 minutes stirring often. Remove from heat.

https://content.jwplatform.com/videos/oYZvfolG.mp4

Easy side dish recipe.  Sugar snap peas sautéed with minced garlic, salt, and pepper.

Braised Duck with Sugar Snaps

ginger,

jalapeño,

cilantro leaves

onion,

duck

Salt and black pepper

cumin

stock

lime

jasmine rice, simmered, covered, in 13/4 cups water

Turn on food processor and drop in ginger, garlic, jalape&ntilde;o and cilantro. When minced, add onion and pulse until finely chopped. Set aside.

Heat oven to 300 degrees. Pat duck pieces dry and season with salt and pepper. Brown duck in batches,  skin side down first. Pour off and reserve all but a thin film of fat. Add onion mixture and saut&eacute; on low until soft. Stir in cumin. Add stock and deglaze pan. Return duck to pan, baste, bring to a simmer, cover and place in oven 11/2 hours, until duck is very tender. 

Remove casserole from oven and transfer duck to a platter, draining well. Use a large spoon to skim off as much fat as possible from pan juices, probably close to one cup. Reserve fat for other cooking. Add lime juice and season pan juices to taste. Return duck to casserole, baste and heat gently. 

Heat 1 tablespoon reserved duck fat in a skillet, add sugar snaps and stir-fry a couple of minutes, until they turn bright green. Transfer duck to a rimmed serving dish. Add sugar snaps to casserole, heat briefly and spoon with sauce over duck. Serve with rice. 

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it’s ripe enough to be spread on a plate. If you can’t find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can’t get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don’t combine the salad ingredients until just before serving. In this dish, freshness is key.

Sugar Snap Pea Salad

sugar snap peas, trimmed

garlic garlic

lemon juice

extra-virgin olive oil,

pea shoots, ends trimmed, or use baby arugula

ripe, runny Camembert (or another washed- rind cheese

chervil

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

In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.

Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Melissa Clark makes a salad that is the perfect balance between freshness and richness, featuring crunchy sugar snap peas, pea shoots and ripe, runny cheese.

Pea Salad With Creamy Cheese

&quot;Keep it simple&quot; is my motto with sugar snap peas. Learn how to cook snap peas, enhancing their crisp sweetness with a quick hot sauté.

How to Cook Snap Peas - Easy Recipe!

sugar snap peas, trimmed (see notes)

salt,

black pepper, more to taste

dill

Heat oil in  a large frying pan or...

Heat oil in  a large frying pan or sauté pan over medium-high heat.

Add the peas, salt, and pepper, and cook,...

Add the peas, salt, and pepper, and cook, stirring frequently, until peas are tender but still crisp and bright green, about 5 minutes. It's better to err on the side of undercooking than overcooking.

Sprinkle with fresh dill and serve immediately.

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Spiced Salmon With Sugar Snap Peas and Red Onion

garlic cloves, finely grated or minced

baharat spice blend,

(6- salmon

Kosher salt and black pepper

red onions

sugar snap peas (4 cups)

Lime wedges

cilantro

Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.

Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.

In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there’s skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don’t sear the other side; the salmon will finish cooking in the oven.)

Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.

Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

 Grilled Flank Steak Summer Salad Cilantro Lime Vinaigrette - the perfect meal that is healthy and bursting with flavor! Ready on your table in 30 minutes!

Grilled Flank Steak Summer Salad Cilantro Lime Vinaigrette

garlic (finely diced)

Teaspoon kosher salt

Teaspoon black pepper

juice of 1 lime

oz flank steak

salt and pepper

avocado

purple onion (diced)

cherry tomatoes (halved)

asparagus

yellow pepper (diced)

romaine lettuce

Combine Vinaigrette ingredients in food process and blend for 20-30 seconds.

Taste and make any necessary adjustments per your specific taste.

Place in refrigerator.

Season flank steak with salt and pepper.

Grill your steak on high heat for approx. 2 minutes per side and then move to a cool side and cover the grill.

Let steak continue cooking until it reaches your preferred doneness.

Remove from grill and let rest.

Add lettuce, asparagus, tomatoes, peas, onion, yellow pepper and avocado to your salad bowls.

Cut your steak into strips and place on salad.

Cover with your desired amount of vinaigrette.

This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.

Sesame Snap Pea-Chicken Salad

chicken breast (about 8 to 10 ounces)

white sesame seeds

mayonnaise (preferably Kewpie brand)

soy sauce

rice vinegar

sesame oil

sugar

In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.

Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.

Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.

Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.

Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.

Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

Oily fish such as salmon is rich in omega-3 fats and protein. This delicious curry is the perfect healthy meal to start your week.

Salmon durban curry

tbs sunflower oil

mustard seeds and cumin seeds

onion, sliced

garlic cloves, chopped

tbs grated ginger

curry leaves

tbs masala curry powder

tamarind puree

tomato paste

can whole tomatoes

tomatoes,

skinless salmon fillet, pin-boned, cut into 3cm pieces

sugar snap peas, blanched

Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

This is another deconstructed curry. Using the tray method ensures the fish doesn’t get as abused as in a bubbling pot, says Matt.

Thai green curry fish tray bake Matt Preston

(80 milliliters) coconut oil

(10 grams) ginger, finely grated

(150 grams) green curry paste

tbs fish sauce

kaffir lime leaves, half shredded

coconut milk

baby corn, halved lengthways

Japanese eggplants, halved lengthways, tops left intact

red onion,

skinless delicate white fish

green beans & sugar snap peas

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.

Pumpkin Blondies With Chocolate and Pecans

unsalted butter

125 grams canned pumpkin purée

dark brown sugar

granulated sugar

vanilla extract

all-purpose flour

baking soda

cinnamon

bittersweet chocolate chunks (a generous 1/2 cup)

50 grams coarsely chopped pecans

Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.

In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.

Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.

To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.

Impatience was the main reason I failed at searing tofu. For years, I had given in to the temptation to poke it, turn it, examine it, annoy it. Then I finally learned that, like any very moist ingredient (fish, mushrooms, tomatoes), the less you bother it, the browner and crisper it will get.

Once I figured that out, searing tofu was easy. These days it’s a fixture in our something-quick-for-dinner arsenal. In this recipe, I stir-fry it with sliced sugar snap peas. But any vegetable cut into small pieces (asparagus, mushrooms, broccoli, zucchini, green beans) works well, too.

Top 31 sugar snap peas recipes from across the web

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Top 31 sugar snap peas recipes from across the web

The most viewed sugar snap peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Sugar Snap Pea Salad

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Green goddess salad

Halloumi with triple crunch salad

The most viewed sugar snap peas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine