Sugar Snap Peas With Chive Vinaigrette 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.

SUGAR SNAP PEAS WITH MISO SAUCE

Steps:

• Place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside.
• Heat the oil in a saucepan over a medium-high heat. Add the scallions and ginger and saute for 2 minutes. Add the orange juice, chicken broth and vinegar and cook for 5 minutes, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 minute.
• Pour the sauce over the snow or snap peas toss to coat and serve.

SUGAR SNAP PEAS WITH CHIVES

Steps:

• Place peas in pot and add 1-inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chives. Transfer peas to a serving dish.

SUGAR SNAP PEAS WITH CASHEWS

Steps:

• Cook sugar snap peas according to package directions, omitting salt.
• Drain and set aside in a serving dish.
• In a small saucepan over med-high heat, combine the orange juice, honey and cornstarch, stirring well to mix.
• Stir constantly for 2 to 3 minutes until thickened.
• Add orange peel and cashews, stirring well to mix.
• Pour sauce over snap peas; toss well to coat.

CHICKEN WITH SUGAR SNAP PEAS & SPRING HERBS

Steps:

• Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted-they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking).
• Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
• Sprinkle both sides of the chicken with the remaining 1 tablespoon flour.
• Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
• Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans.
• Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes.
• Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
• Enjoy!

SUGAR SNAP PEA, POTATO AND CHIVE SAUTé

Steps:

• Cook potatoes in large pot of boiling water until just tender. Drain.
• Heat oil in heavy large skillet over medium heat. Add sugar snap peas and sauté 2 minutes. Add potatoes and sauté until heated through. Mix in chives. Season with salt and pepper.

SUGAR SNAP PEA SALAD WITH LEMON-MINT VINAIGRETTE

Steps:

• To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
• To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.
• Drain.
• Toss peas with 3 TBS Lemon-Mint Vinaigrette.
• Stir in pistachios.