Snow Peas With Lemon Dijon Sauce Food

SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS

Steps:

• In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
• Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

SNOW PEAS WITH BUTTER AND LEMON

Steps:

• Gather the ingredients.
• Break the stem ends off of the snow peas and pull off the strings. Rinse well.
• Fill a medium saucepan with about 2 quarts of water and 2 teaspoons of salt. Bring the water to a boil over high heat.
• Add the snow peas and let the water return to a boil.
• Boil the pea pods for 30 to 45 seconds. Don't overcook them or they will lose their crunch.
• Immediately drain the peas in a colander.
• Wipe out the pan, making sure it is dry. Add the butter to the pan and place it over medium heat.
• When the butter begins to sizzle, add the drained snow peas.
• Sauté the pea pods in the butter, stirring, for about 1 minute.
• Add the lemon zest and toasted almonds (if using) and continue cooking for 1 minute.
• Season to taste with salt and freshly ground black pepper. Serve and enjoy.

SNOW PEAS WITH LEMON DIJON SAUCE

Steps:

• Clean and string snow peas. In a food processor, mix the lemon-dijon sauce ingredients, EXCEPT capers, and process to a smooth consistency. Refrigerate.
• To serve, bring the sauce to room temperature and garnish with capers. Arrange snow peas on a platter. Put sauce in a bowl and place in the center of the platter.

GARLIC SNOW PEAS

Steps:

• Heat wok on medium-hi heat .
• Add oil get it hot, dump in peas.
• About 1 minute after stir frying add garlic and seasoning.
• Quick fry just till bright green and still crisp.
• Cooking time is an estimate -- do not over cook or they will turn a dull green and go limp.
• Remove and serve while still hot.

LEMON PASTA WITH CHICKEN AND PINE NUTS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

LEMON-BASIL SNOW PEAS

Steps:

• In a large skillet, saute garlic in oil for 30 seconds. Add snow peas and yellow pepper; saute for 2-3 minutes or until crisp-tender. Stir in the remaining ingredients; saute 1 minute longer. Serve immediately.

SAUTEED SNOW PEAS

Steps:

• In a small bowl, combine soy sauce, garlic, ginger and sugar; set aside.
• Heat olive oil and sesame oil in a large nonstick skillet over medium-high heat; add onion; cook, stirring frequently, for 1 minute. Add snow peas and soy sauce mixture (and sesame seeds, if using them); cook, stirring frequently, for about 3 -4 minutes or until snow peas are crisp-tender.
• Serve.

LEMON-BUTTER SNOW PEAS

Steps:

• In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.

SNOW PEAS WITH LEMON HERB BUTTER

Steps:

• Stir together butter, zest, tarragon, parsley, salt, and pepper.
• Cook snow peas in a 5-quart pot of boiling salted water until crisp-tender, about 1 1/2 minutes, then drain well. Transfer hot snow peas to a bowl, then add lemon herb butter and toss to coat.

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING

Steps:

• Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
• Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
• Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.