Sugar Snap Peas with Toasted Sesame Seeds
1 pound sugar snap peas, stringed
1 teaspoon toasted sesame seeds
1 teaspoon oriental sesame oil
Toast sesame seeds over a medium-hot dry skillet, stirring them often so they don’t burn. Remove from heat when they are a golden and aromatic. Steam sugar snap peas until crisp-tender, about 3 minutes. Transfer to bowl. Toss with seeds and oil. Season with salt.
Sauteed Sugar Snap Peas with Carrots and Honey Glaze
1/2–1 pound sugar snap peas, strings and stems removed
2 medium carrots, peeled, cut into thirds and sliced lengthwise into quarters so that the slices are about the same size as the peas
2 tablespoons butter
1 tablespoon honey
Freshly ground black pepper
Place the carrots in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes. Drain the carrots in a colander.
Melt the butter in a large skillet over medium heat. Add the sugar snap peas; cook, stirring frequently, for 5 minutes. Add the carrots. Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes. Add the honey and cook for 1 more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey. Remove the skillet from heat. Season generously with pepper.
Lettuce-and-Mint-Braised Sugar Snap Peas
1/2 pound sugar snap peas
8 large Butter lettuce leaves
1/4 tsp sugar
1 Tbs butter
1 bunch mint
2 scallions, halved across
Rinse peas and remove strings. Rinse lettuce leaves and arrange half of them, with water still clinging to the leaves, in a smallish heavy saucepan to hold ingre- dients snugly. Add sugar snaps, sugar and 1/2 Tbs. but- ter. Divide the mint into 4 bunches and tie each with one of the scallion halves. Add the bundles to each leaf. Press remaining lettuce over to enclose contents.
Turn the heat to high. When contents steam, reduce heat to moderately low and cover pan. Cook, shaking several times, until sugar snaps are just tender, 4 to 7 minutes. Remove lettuce covering and mint bundle, discard. Transfer sugar snaps to a warmed serving dish. Toss with salt and remaining 1/2 Tbs. butter.
Fresh Green Peas And Sugar Snap Peas In Sesame Dressing
2 cups fresh shelled peas (from 2 pounds peas in pods)
16 ounces sugar snap peas, trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon (packed) golden brown sugar
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes. Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and drain again. Transfer to large bowl.
Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.
Potato Salad with Parsley and Peas
2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup clean, chopped sugar snap peas
1/3 cup chopped fresh parsley
Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.
While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.
Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and parsley and toss to combine. Season with salt and pepper and serve warm or at room temperature.
Bright Green Spinach and Pea Soup
2 T. butter or olive oil
2 bunches scallions, coarsely chopped
1 small onion, thinly sliced
3 carrots, thinly sliced
1 celery rib, thinly sliced
1 t. dried marjoram
2 T. chopped parsley
1 bag of spinach (or about 1 lb.)
1 cup sugar snaps, trimmed
lemon juice to taste
Warm the butter or oil in a soup pot and add the scallions, onion, carrots, celery, herbs, 1 teaspoon salt and ½ c. water. Cover and stew for 5 minutes, then add 5½ cups water or stock and bring to a boil. Lower the heat and simmer, uncovered for 20 minutes. Add the peas and cook for 2-3 minutes and then poke the spinach leaves into the soup and cook until they turn bright green, 2 to 3 minutes. Remove from the heat and blend the soup in two batches until perfectly smooth. Taste for salt, season with pepper, and stir in enough lemon juice starting with ½ teaspoon to bring up the flavors. Serve immediately with a swirl of good yogurt and croutons on top.
This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone which I’d wholeheartedly recommend.
Maple-glazed Spring Turnips and Peas
4-5 small turnips, peeled and diced into 1/2″ cubes
1 Lb. sugar snap peas, trimmed and cut into thirds
2 T. butter
1 T. maple syrup or to taste
salt to taste
Prepare the ingredients and preheat a skillet over medium high heat. Add the butter, after it’s well melted add the turnips. Saute for a few minutes and add the peas. Continue sautéing until the peas turn bright green, about 5 minutes. Add the maple syrup and salt to taste. You could easily omit the maple syrup but it sure makes it yummy. If you like you could add a tablespoon of minced parsley also
Here’s a good recipe that a member sent in which uses a lot of different vegetables. You could easily substitute other veggies for the peas and asparagus.
Vegetable Risotto w/ Walnut Pesto
1/2 cup walnuts and/or pine nuts, toasted
1 clove garlic
1 cup fresh basil
1/2 cup Parmesan, grated
1/4 cup olive oil
1/8 tsp salt
8 oz carrots, cut into 1/4-inch rounds
8 oz green beans, cut to 1/2-inch
1-2 summer squash, cut into 1/2-inch dice
8-16 thin asparagus stalks, cut to 1/2-inch
1/2 c. shelled peas
4 cups chicken stock (or vegetable stock)
1 tbs olive oil
1 leek, chopped
1 1/2 cups Arborio rice
1/2 tsp salt (or to taste)
2 cups spinach, chopped
Toast the walnuts and/or pine nuts in a small skillet over medium heat or in the oven (@375) on a cookie sheet. Allow to cool. In a blender or food processor, blend together the fresh garlic and walnuts/pine nuts. Add the other four ingredients and blend until fairly smooth. Set aside or store in the refrigerator. In a medium pot, bring 3-4 cups water to a boil. Add carrots. Cook for 3 minutes, until soft. Add beans, squash, peas, and/or any other vegetable you are using. Bring to a boil again, cook for about 1 minute, then drain and rinse with cold water. Set aside. Warm the stock in a saucepan without letting it boil and set that aside. In a large pan or pot, warm the oil. Add the leak and sauté over low heat until golden. Add the rice and mix to coat with oil. Add 1/2 cup of warmed stock at a time, stirring until it is mostly absorbed before adding another 1/2 cup. Continue at a low simmer until all the stock is absorbed and the rice is al dente. Add the salt and spinach, mixing until the spinach has wilted. Add in the other vegetables. Serve right away, topped with a spoonful of pesto.
Here’s just a simple stir-fry recipe to use up some of the odds and ends in the fridge, or to try with some of this week’s eggplant and green beans. Serve it over rice, or, if you’re feeling decadent, over fried potatoes.
Vegetable Stir-Fry with Garlic-Miso Sauce
3 tablespoons vegetable oil
6 large garlic cloves, coarsely chopped
1 tablespoon yellow miso
1 teaspoon oyster sauce
1/2 teaspoon sugar
1 pound assorted vegetables (such as broccoli, green beans, eggplant, bell pepper and bean sprouts), cut into bite-size pieces
1 jalapeño chili, seeded, thinly sliced
Heat oil in heavy large skillet over high heat. Add garlic and sauté until golden, about 2 minutes. Add yellow miso, oyster sauce and sugar and stir to blend. Add vegetables and jalapeño and sauté until vegetables are crisp-tender, about 10 to 20 minutes depending on which vegetables you use. Serve immediately.
Here’s a recipe I made up just for the newsletter. My wife was skeptical but she had to admit it was delicious.
Pea shoot and green garlic pesto
1 bunch pea shoots (cut above the rubber band and washed)
1 large or 2 small green garlic washed and chopped with plenty of the green top included
4 T. olive oil
1 t. salt (or to taste)
¼ c. freshly grated parmesan
½ c. toasted nuts (walnuts, pinenuts, etc)
12 oz. cooked pasta
Combine pea shoots, green garlic, olive oil, salt, parm (short for parmesan in our kitchen), and nuts in a food processor. Process until you have a nice bright green paste. If it’s not combining well drizzle in more oil as it’s processing. Toss with the just-drained pasta. Garnish with a little freshly grated parm and serve hot, or refrigerate and add a cup of halved cherry tomatoes to make a nice pasta salad.