Recipes
Peas
Pea Info: Store all kinds of peas in the fridge in a bag or container. For best (and sweetest) flavor, use them shortly after you get them, or blanch and freeze them for future use. Snow peas and Sugar Snap peas can be used interchangeably in recipes.
Shelling Peas: pop them out of the shell (or give them to the kids to work on!), and then blanch or steam for 2 to 4 minutes. Please don’t overcook (eeeuuuwww!!)...properly cooked peas should be bright green.
Sugar Snap Peas tend to have a little string you’ll want to remove prior to eating. Snap of the stem tip and pull the string down and off. Eat raw, chop into salads, or blanch or steam only 2 minutes or so. Stir fry quickly also.
Snow Peas – break off the larger tip and then add to stir fries. Can also be eaten raw, chopped into salads, or steamed briefly
Titles on this page, in order. Scroll down to find the recipe you're interested in:
French Peas, Red Onion and Snap Pea Salad, Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing, Sugar Snap Peas with Sesame Seeds, Sauteed Sugar Snap Peas with Carrots and Honey Glaze
French peas
3 Tbsp olive oil
1/4 c finely chopped romaine lettuce
1 1/2 lbs shelled fresh peas
1/4 c minced shallots or white part of green onion
1 large sprig parsley
2 tsp sugar
1 tsp salt
1/8 tsp white pepper
Heat oil in a saucepan over medium heat. Add lettuce, then peas, shallots, parsley, sugar, salt and pepper.
Reduce heat and simmer covered, 10-15 minutes, or until peas are just tender. Stir occasionally. Remove parsley sprig before serving.
Red onion & snap pea salad
2 c torn romaine lettuce
1 1/2 c thinly sliced bok choy leaves and stems
1 1/2 c sugar snap peas, stringed and, if desired, blanched
1/2 c thinly sliced red onion
1/2 c feta or blue cheese, crumbled
1/3 c olive oil
3 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1/4 tsp hot pepper sauce
1/4 tsp salt
Place lettuce, bok choy, peas, onion, and cheese in large bowl. Toss to mix.
Place oil, vinegar, juice, pepper sauce, and salt in jar with tight-fitting lid. Shake well.
Pour dressing over salad. Toss and serve immediately.
Sugar Snap Pea and Cucumber Salad with Walnut-Dill Dressing
Delicate cucumber slices and refreshing dill are wonderful companions for crispy and sweet sugar snap peas.
Serves 4
1 lb sugar snap peas
1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced
1 T walnut oil or peanut oil
2 T chopped walnuts
1 1/2 t freshly squeezed lemon juice (about 1/2 lemon)
1 T water
1 T fresh dill or 1 t dried dill
1/8 t cayenne pepper
salt
freshly ground black pepper
Remove the strings from both edges of the pea pods
Place the peas in a steamer basket over boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes.
Drain the peas in the sink and immediately run cold water over them.
Transfer the peas to a clean, dry dish towel and pat them dry.
Place them in a large bowl and add the cucumber.
Put the oil, walnuts, lemon juice, water, dill, and cayenne pepper into a blender. Blend until smooth.
Pour the walnut dressing over the cucumbers and peas.
Toss until well combined.
Season with salt and pepper to taste
Sugar snap peas with sesame seeds
2 Tbsp sesame seeds
2 Tbsp butter
4 c fresh sugar snap peas
Freshly ground black
pepper, to taste
Toast sesame seeds in dry skillet. Set aside.
Melt butter; add peas, and sauté over medium heat under tender, about 3 minutes.
Stir in sesame seeds, and season with black pepper. Serve at once.
Sautéed Sugar Snap Peas with Carrots and Honey Glaze
Sweet simplicity.
1/2–1 lb sugar snap peas
2 med. carrots, peeled
2 T butter
1 T honey
freshly ground black pepper
Remove the strings from both edges of the pea pods.
Cut each carrot into thirds. Slice each third, lengthwise, into quarters so that the slices are about the size and shape of the sugar snap peas.
Place the carrots in a steamer basket set over boiling water, cover, and steam until they are just crisp-tender (3 to 5 minutes). Drain.
Melt the butter in a large skillet over medium heat.
Add the sugar snap peas and cook, stirring frequently, for 5 minutes.
Add the carrots and 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 with pepper.