SAUTEED SNAP PEAS WITH SCALLIONS AND RADISHES
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.
- Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.
Nutrition Facts : Calories 63 g, Fat 3 g, Fiber 3 g, Protein 2 g
SAUTEED SUGAR SNAP PEAS WITH MUSHROOMS
A flexible sugar snap side dish for two. Modify the amounts as needed.
Provided by AbbyMelad
Categories Everyday Cooking Vegan Side Dishes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Heat a saute pan over medium heat. Add olive oil. Season mushrooms with salt and saute in olive oil until soft, about 5 minutes.
- While mushrooms are cooking, bring a small pot of water to a boil. Add sugar snap peas; cook until bright green, 1 to 2 minutes. Take sugar snap peas out of the water with a slotted spoon and toss them with the mushrooms in the pan, 1 to 2 minutes. Season with salt and serve immediately.
Nutrition Facts : Calories 537.1 calories, Carbohydrate 72.9 g, Fat 13.6 g, Fiber 20.9 g, Protein 21.6 g, SaturatedFat 1.9 g, Sodium 79.6 mg, Sugar 0.6 g
SUGAR SNAP PEA AND RADISH SALAD
From Ladies Home Journal article on Katie Lee Joel (Billy Joel's wife). I am a radish lover and will try this delicious sounding summer salad.
Provided by SweetSueAl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring medium pot of salted water to a boil. Blanch peas until just tender and bright green, about 3 minutes.
- Drain and transfer to a bowl of ice water to cool; drain well.
- In a large salad bowl, combine peas, radishes and chives.
- For Vinaigrette: In a small jar or container with a tight-fitting lid, shake together oil, vinegar, honey, salt, and pepper.
- Toss salad with vinaigrette and serve.
SAUTEED SUGAR SNAP PEAS
Make and share this Sauteed Sugar Snap Peas recipe from Food.com.
Provided by kymgerberich
Categories Vegetable
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.
- In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.
Nutrition Facts : Calories 264.9, Fat 21.1, SaturatedFat 2.8, Sodium 584.4, Carbohydrate 19.1, Fiber 7.4, Sugar 3.6, Protein 4.5
SAUTEED RADISHES AND SUGAR SNAP PEAS WITH DILL
Categories Side Sauté Vegetarian Quick & Easy Orange Radish Shallot Dill Sugar Snap Pea Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
SUGAR SNAP PEA AND RADISH SALAD
Steps:
- For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
- Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
- In a large salad bowl, combine the peas, radishes, and minced chives.
- For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
- Toss the vinaigrette with the salad and serve.
SAUTEED RADISHES AND SUGAR SNAP PEAS
Categories Vegetable Side Sauté Easter Radish Spring Sugar Snap Pea Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 3
Steps:
- Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
- Transfer vegetables to bowl; serve.
SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
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SNAP PEA AND RADISH SAUTé RECIPE | MYRECIPES
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5/5 (6)Total Time 15 minsServings 4Calories 65 per serving
- Bring water to a boil in a large saucepan. Add sugar snap peas; cook 30 seconds or until crisp-tender. Drain and rinse with cold water; drain. Cut half of peas in half diagonally.
- Heat butter in a large saucepan over medium-high heat; swirl until butter melts. Stir in lemon juice. Add peas and radishes; toss to coat. Sprinkle with chives, pepper, and salt.
SAUTéED RADISHES AND SUGAR SNAP PEAS WITH DILL RECIPE ...
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- Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
- To make this dish even faster, buy sugar snap peas with the strings already removed; they're sold in 8-ounce packages at some supermarkets.
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