LEMONY SNAP PEAS WITH BASIL
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound trimmed sugar snap peas and 1/4 teaspoon kosher salt. Cook, stirring, until crisp-tender, 2 to 3 minutes. Toss with 1/2 tablespoon butter, 1/2 teaspoon each grated garlic and lemon zest and 1 chopped scallion. Season with lemon juice and salt. Top with chopped basil.
LEMON-BASIL SNOW PEAS
"Sugar snap peas are a delicious vegetable that often gets overlooked," notes Mitzi Sentiff in Annapolis, Maryland. "We love the flavor of this crunchy side dish and its splash of lemon with broiled fish, chicken or pork."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 71 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SAUTéED SUGAR SNAP PEAS WITH PINE NUTS, FENNEL & LEMON ZEST RECIPE - (4/5)
Provided by Dr_Mom
Number Of Ingredients 20
Steps:
- Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside. Note: this can be prepared up to one day ahead. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.
SUGAR SNAP PEAS WITH LEMON, GARLIC, AND BASIL
I am a big fan of Snap Peas, so when I found this recipe in Cook's Illustrated, I knew I had to try it! Yum!!
Provided by Abby Girl
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 cups water to brisk boil in 3- or 4-quart saucepan. Add salt and peas and cook until crisp-tender, 1 1/2 to 2 minutes depending on size of peas.
- Drain peas, shock in ice water, drain again, and pat dry. (Peas can be set aside for up to 1 hour.).
- Heat oil over medium heat in medium sauté pan. Add zest and garlic; sauté until garlic is soft but not browned, about 2 minutes. Add peas, lemon juice, and basil; toss to combine. Cook until just heated through, 1 to 1 1/2 minutes. Season with salt and pepper to taste; serve immediately.
SUGAR SNAP PEAS WITH BASIL AND LEMON
I love peas and this fit our meal perfectly. From The New Family Cookbook for People with Diabetes Points 1.
Provided by Dancer
Categories Lemon
Time 14m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add Sugar snap peas, season with salt and pepper.
- Stir-fry until crisp-tender, or about 3 minutes.
- Add basil and lemon zest, stir-fry until basil is wilted and fragrant.
- Serve immediately with lemon wedges.
SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH
Steps:
- With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
- Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
- In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
- Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.
SUGAR SNAP PEAS WITH LEMON BUTTER
Categories Side Vegetarian Quick & Easy Pea Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.
SUGAR SNAP PEAS WITH LEMON BUTTER
Make and share this Sugar Snap Peas With Lemon Butter recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Blanch the peas in a saucepan with boiling salted water for 1 minute.
- Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again.
- In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste.
- Heat the peas over moderately low heat until they are hot, stirring occasionally.
LEMON SNAP PEAS
Fifteen minutes, thyme and lemon are really all you need for this delicious side that really comes together in, you guessed it, a snap. Marguerite Shaeffer - Sewell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BEANS AND SUGAR SNAP PEAS WITH LEMON & CAPERS
This is such a easy healthy low fat vegetable side dish that is very tasty. You could use french beans as well. Cooking time will vary with which method you cook with.
Provided by Latchy
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- You can boil, steam or microwave the beans and peas separately until they are just tender, then drain them.
- Heat a non stick pan that has been sprayed with olive oil and cook the capers, stirring them until they are lightly browned.
- Add the lemon juice, peas and beans and stir until vegetables are hot.
- Stir in the dill.
LEMON SCENTED SUGAR SNAP PEAS
Light and refreshing :) To make ahead: after draining wrap peas in paper towels and place in zip top plastic bag. Seal and chill 8 hours.
Provided by Antifreesz
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
- Drain and plunge into ice water;drain.
- Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
- Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.
SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL
Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 4
Steps:
- Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.
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