Steamed Sugar Snap Peas With Wasabi Butter Food

SUGAR SNAP PEAS WITH SESAME

Steps:

• Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

GINGER MARINATED TUNA WITH WASABI BUTTER

Steps:

• For the butter, mix all ingredients together in a small bowl; cover and refrigerate until ready to serve.
• For the marinade, place all ingredients in blender jar and blend until ingredients are coarsely chopped and blended.
• Wash the tuna steaks under water, pat dry and place in shallow container.
• Pour prepared marinade over tuna and allow to marinate for 30 minutes.
• Preheat grill to medium-high.
• Remove the tuna from marinade, spray lightly with non-stick cooking spray to prevent from sticking to grill.
• Place the steaks on preheated grill and grill until your desired degree of doneness, turning once.
• Top each cooked steak with 1/2 to 1 teaspoon wasabi butter and serve with additional butter on the side.
• Please note that the cook time reflects the 30 minute marinade time.

FOREVERMAMA'S ROASTED SUGAR SNAP PEAS WITH THYME

Steps:

• Preheat oven to 425 degrees F.
• Remove and discard the stem end and the string from each pod. (If this is not removed, you will find yourself having to spit it out when chewing, so you want to make sure to remove it).
• Rinse pods under cold running water. Pat dry.
• Spread sugar snap peas in a single layer on a cookie sheet (that have ridges). Sprinkle with the olive oil, finely diced onion, and thyme.
• Season with salt and black pepper. Sprinkle with sugar if necessary. (The sugar addition is only needed if the sugar snaps are not in season and lack natural sweetness. Adding the sugar is all a matter of taste).
• Bake for approximately 10-12 minutes in the preheated oven, until tender crisp.

STEAMED ENGLISH PEAS WITH BASIL BUTTER

Steps:

• Combine the first 4 ingredients in a small bowl, stirring until blended. Set aside.
• Arrange the fresh peas in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until the peas are tender. (If using frozen peas, follow package directions!). Remove the peas from the steamer and spread the butter over the peas. Let it melt evenly and stir. Serve immediately.

STEAMED SUGAR SNAP PEAS

Steps:

• 1. Steam peas 5 minutes or until crisp-tender; drain.
• 2. Combine peas, tarragon or mint, butter, salt, and pepper; toss well.

BUTTERED SNAP PEAS

Steps:

• Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.

GLAZED SUGAR SNAP PEAS WITH TURNIPS

Steps:

• Bring a medium sized pot to a boil and add salt.
• Cook peas for 3 minutes.
• Add turnips and continue cooking another 2 minutes.
• Meanwhile, in medium sized pan, over medium heat, saute the shallots in oil until translucent.
• Add garlic and fry until fragrant.
• Add drained vegetables along with the sugar and stir until glazed.
• Adjust seasonings.
• Sprinkle parsley on top and serve immediately.