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Recipes A-Z from our farm |
Sesame Snap Peas
1/2 pound snap peas, trimmed and strings discarded
1 teaspoon Asian sesame oil
1 scallion, sliced thinly on diagonal
2 teaspoons sesame seeds, toasted lightly
Salt as needed/wanted
Slice snap peas into 2 or 3 sections with a sharp knife. Saute in a pan with the oil on med high heat until bright green. (it’s ok if some of the peas come out). When serving, sprinkle with the scallions and sesame seeds. Add Salt if desired.
Roasted Sugar Snap Peas
1/2 lb sugar snap peas
1 Tbs olive oil
1 Tbs shallots, finely chopped
1 tsp fresh thyme, chopped
S & P to taste
1. Preheat oven to 450 degrees.
2. Cut off rough edge of peas and a bit of the string along the side (your preference how much).
3. Spread peas onto baking sheet so that they are in a single layer. Brush with olive oil and sprinkle with shallots, thyme and salt.
4. Bake in oven for 10 minutes. Servings: 4
BLANCHED SUGAR SNAP PEAS
May, 1997 Original article and recipes by Diana Shaw
Have a bowl of ice water ready to “shock” the drained peas and prevent further softening and shriveling.
1 teaspoon salt
4 cups loosely packed sugar snap peas (about 1 pound), stems snipped off and strings removed if needed
1. Bring 6 cups water to brisk boil in 3 or 4 quart saucepan. Add salt and peas and cook until crisp tender, 1 1/2 to 2 minutes depending on size of peas.
2. Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to1 hour. See recipes below for seasoning ideas.)
SUGAR SNAP PEAS WITH HAZELNUT BUTTER AND SAGE
Serves 6 Because you must judge the color of the butter as it cooks, avoid dark colored pans like unlined anodized aluminum or nonstick for this recipe.
2 tablespoons chopped hazelnuts
2 tablespoons unsalted butter
1 recipe Blanched Sugar Snap Peas
2 tablespoons chopped fresh sage leaves
1/2 teaspoon salt
Ground black pepper
1. Toast hazelnuts over medium heat in small skillet, shaking pan often to promote even cooking, until just fragrant, 3 to 4 minutes.
2. Heat butter over medium heat in medium sauté pan until it browns to color of brown sugar and smells nutty, about 5 minutes. Take care not to burn. Add peas, sage, and nuts; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.
SUGAR SNAP PEAS WITH HAM AND MINT
Do not use sliced ham for this recipe. Rather, buy a small hunk of country or smoked ham and cut it into a quarter inch dice.
1 tablespoon unsalted butter
1/2 cup country or smoked ham, diced to 1/4 inch
1 recipe Blanched Sugar Snap Peas
2 tablespoons chopped fresh mint leaves
1/2 teaspoon salt
Ground black pepper
Melt butter over medium heat in medium sauté pan. Add ham; sauté 1 minute. Add peas and mint; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.
SUGAR SNAP PEAS WITH LEMON, GARLIC, AND BASIL
Serves 6
2 tablespoons olive oil
Zest of 1 medium lemon, sliced very fine, plus 1
tablespoon juice
1 medium garlic clove, minced
1 recipe Blanched Sugar Snap Peas
6–8 fresh basil leaves, chopped fine
1/2 teaspoon salt
Ground black pepper
Heat oil over medium heat in medium sauté pan. Addzest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt andpepper to taste; serve immediately.
SUGAR SNAP PEAS WITH ASIAN DRESSING
Serves 6 To mingle the flavors, you can let the peas and dressing stand for up to ten minutes. More than that and the peas start to lose their bright green color.
2 teaspoons sesame seeds
2 tablespoons orange juice
2 tablespoons rice wine vinegar
1 teaspoon honey
1/2 teaspoon soy sauce
1 scallion (white and green
parts), sliced thin
1/2 teaspoon peeled and grated fresh gingerroot
2 tablespoons peanut oil
1 teaspoon Asian sesame oil
Salt and ground black pepper
1 recipe Blanched Sugar Snap Peas
1. Toast sesame seeds over medium heat in small skillet, shaking pan often to promote even cooking, until light brown and fragrant, 4 to 5 minutes.
2. Meanwhile, combine juice, vinegar, honey, soy sauce, scallion, and ginger in small bowl. Whisk in oils. Season to taste with salt and pepper. Stir in sesame seeds. (Dressing can be set aside for several hours.)
3. Toss dressing with peas and serve.
BOW TIES WITH PEAS, LEMON, AND MINT
1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen; or snap peas, whole
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated Parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves
In a saucepan cook shallot in butter over moderate heat,
stirring, until softened. Add lemon juice and wine or
vermouth and boil liquid until reduced to about 2
tablespoons. Stir in broth and boil liquid until reduced to
3/4 cup. Add cream and boil liquid until reduce to 3/4 cup.
Stir in peas or snap peas, zest, and Parmesan and cook sauce until peas
are heated through.
While sauce is cooking, in a kettle of salted boiling water
cook pasta until al dente and drain well. In a serving bowl
toss pasta with sauce and mint.
Serves 2. Gourmet
STIR-FRIED CHICKEN WITH YELLOW PEPPERS AND SNOW PEAS
you can also use snap peas for this
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons plus 1 1/2 teaspoons soy sauce
2 tablespoons plus 2 teaspoons rice vinegar
1 1/2 teaspoons Asian (toasted) sesame oil
1/3 cup plus 1 tablespoon water
1 whole skinless boneless chicken breasts (about 3/4
pound), cut into 3/4-inch-thick pieces
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/3 cup chicken broth
1/2 cup vegetable oil
1 tablespoon minced scallion
2 teaspoons minced garlic
1 1/2 teaspoons minced peeled fresh gingerroot
1 small yellow bell pepper, cut into thin strips
1/4 pound snow peas, trimmed and halved crosswise: or 1/4-1/2 pound
snap peas
cooked rice as an accompaniment
In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2
teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2
teaspoon of the sesame oil, and 1 tablespoon of the water
until the cornstarch is dissolved, add the chicken, and let
it marinate for 15 minutes. In a small bowl stir together
the remaining 1 tablespoon cornstarch, 2 tablespoons soy
sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and
1/3 cup water with the sugar, the salt, and the broth until
the cornstarch is dissolved and reserve the mixture. In a
wok or large heavy skillet heat the vegetable oil over
moderately high heat until it is hot but not smoking, in it
stir-fry the chicken mixture until the chicken is opaque
and just cooked through, and transfer the chicken with a
slotted spoon to a sieve set over a bowl. Discard all but
about 2 tablespoons of the oil remaining in the wok and in
it stir-fry the scallion, the garlic, and the gingerroot
for 10 seconds, or until the mixture is fragrant. Add the
bell pepper and the snow peas and stir-fry mixture for 1
minute. Add the reserved broth mixture and the chicken and
stir-fry the mixture for 1 minute, or until the chicken is
heated through. Serve the chicken stir-fry over the rice.
Serves 2. Gourmet
SESAME SNOW PEAS Gourmet September 1996
snap peas can also be used: just wash, remove their little cap.
1/2 pound snow peas, trimmed and strings discarded
1 teaspoon Asian sesame oil
1 scallion, sliced thinly on diagonal
2 teaspoons sesame seeds, toasted lightly
Cut snow peas on diagonal into long thin slices. Have ready
a large bowl of ice and cold water. In a saucepan of
boiling salted water blanch snow peas 15 seconds and drain
in a colander. Immediately transfer snow peas to ice water
to stop cooking and drain well. In a bowl toss snow peas
with oil, scallion, sesame seeds, and salt to taste.
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