Peas Snap Recipes

Cooking snap peas is actually a preferred way of eating these sweet July treats!  Here's a way to dress them up that is good eaten right away or served as a cold salad.

1 tablespoon cooking oil
1 pint snap peas (about 1/2 pound), tops snapped and strings removed and discarded
1-2 garlic scapes (or cloves of garlic), minced
1 tablespoon fresh mint, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and pepper to taste

Heat oil in skillet over medium-high heat.  Add snap peas and stir frequently until crisp tender.  Try to stop them before the pods have opened up and expose the peas inside.  Add garlic scapes and stir for 30 seconds.  Remove from heat.  Stir in mint, lemon zest, lemon juice, salt and pepper.  Serve hot or chilled.
 

Availability: July

Storage tips: Refrigerate in a plastic bag for at least a week.

How to eat: The whole pod is edible--do not shell these peas!  Snap peas are great as a snack in kids’ lunches or with a dip. We also enjoy them in soups or in Asian stir-fries. Before biting into them make sure to snap off the tops and pull the strings off, as they are indigestible.

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