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*** A WORD FROM THE KITCHEN ***
Now back to our burst of fresh Spring flavors with
today's recipe using SUGAR SNAP PEAS which are the
podded sweet ones and so good that it's almost like
having nature's candy. Look for some tips on these
below too.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: SUGAR SNAP PEAS WITH LEMON & BASIL
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INGREDIENTS:
2 teaspoons olive oil
1 1/4 pounds fresh sugar snap peas, or two (10-ounce)
packages thawed frozen sugar snap peas
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/3 cup coarsely chopped fresh basil
1/2 teaspoon grated lemon zest
1/2 lemon, cut in wedges
DIRECTIONS:
Heat the oil in a large nonstick skillet over medium heat. Add the
peas; season with salt and pepper. Stir-fry until the peas are
crisp-tender, 3 minutes for fresh or 2 minutes for thawed frozen
sugar snaps. Add the basil and lemon zest; stir-fry until the basil
is wilted and fragrant. Serve immediately with lemon wedges
Category: Vegetables
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MARZEE's CORNER
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GREAT TIPS FOR THOSE SUGAR SNAP PEAS:
Select bright green, flat, tender pods. Avoid pods with decay.
If peas are developed, use as for green peas. How much to buy?
A pound of snap peas equals about 15 pods or 1 cup. Store
sugar snap peas in vegetable crisper up to 1-3 days.
Sugar snap peas have strings that must be removed before eating.
To do this, pinch the very tip of the pea, getting hold of the
string. Pull the string up the straightest side toward the stem
end; pinch off the stem end and continue pulling the string until
there is no more. Eat them whole or eat pods and peas separately.
Uncooked Sugar Snap Peas make scrumptious additions to any dish.
Just snap them like green beans, or slice them lengthwise or in
chunks for salads. Use whole as dippers or fill the crisp pods
as you would fill celery sticks.
Sugar Snap Peas require very little cooking (just 2 minutes at a
simmer is enough) whether in the fresh or frozen state. If
overcooked the pods soften and the flavor is destroyed.
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