Blanched Sugar Snap Peas

Adapted from Cook’s Illustrated Cookbook

serves six

Blanch the snow peas

1 tsp salt

1 pd sugar snap peas strings removed

 

1. Fill a bowl with ice water

2. Bring 6 cups of water to a boil

3. Add peas and salt cook until peas are tender 1 ½ – 2 minutes

4. Drain, put in ice water to cool and drain again and pat dry

(can be put aside for 1 hour) Mix in favorite dressing or one below

 

Snap Peas with Lemon Garlic Basil

2 Tbl Olive Oil

½ tsp lemon zest and 1 Tbl juice

1 garlic clove minced

2 Tbl chopped fresh Basil

Salt and pepper to taste

1. Heat oil
2. Add zest, garlic and cook until garlic is soft not brown 2 minutes
3. Add peas, lemon juice and basil, toss to combine and heat through 1- 1 ½ minutes
4. Season with salt and pepper and serve

Snap Peas with Hazelnut butter and Sage

2 Tbl unsalted butter

2 Tbl fresh sage

2 tbl toasted skinned and chopped hazelnuts

Salt and pepper

1. Place butter over medium heat and cook until brown sugar in color and smells nutty
2. Add sage, nuts and peas and heat through
3. Check seasoning and serve

Snap peas with Ham and Mint

1 tbl unsalted butter

3 oz country ham cut in ¼ inch pieces

2 tbl fresh mint

Salt and pepper

1. Melt butter in pan
2. Add ham and cook 1 minute
3. Add peas and mint and toss to combine
4. Cook until heated through
5. Check seasoning and serve