Sugar Snap Peas With Mint Food

SUGAR SNAP PEA SALAD WITH PROSCIUTTO

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
• Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.

SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA

Steps:

• In a large bowl, toss together the radishes, peas, ricotta and mint.
• Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
• Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.

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.

SUGAR SNAP PEAS WITH MINT

Steps:

• Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
• Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.

SUGAR SNAP PEAS WITH MINT

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

PURPLE POTATOES WITH SUGAR SNAP PEAS AND MINT

Steps:

• In a saucepan cover potatoes with water by 1 inch and simmer until tender, 15 to 20 minutes.
• Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes.
• Return water in pan to a boil and blanch snap peas until crisp-tender, 1 - 2 minutes. Place snap peas in colander and refresh under cold water. Drain snap peas and pat dry with paper towels.
• Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, green onion, vinegar, oil, mint, and salt and pepper to taste.

QUICK PICKLED SUGAR SNAP PEAS WITH MINT

Steps:

• In a 2-quart (2-L) jar, layer the peas, onion, and mint.
• Make the pickling brine: In a large bowl, combine 1 cup (240ml) water with all the brine ingredients (vinegar, lemon zest, lemon juice, sugar, coriander seeds, and cumin seeds).
• Pour the brine into the container with the peas, covering them completely.
• Refrigerate for at least 8 hours before eating.

MINTED SUGAR SNAP PEA SALAD

Steps:

• In a large saucepan, bring 2 quarts water to a boil. Add peas; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately place in ice water. Drain and pat dry. Cut in half crosswise; place in a large bowl. Sprinkle with goat cheese., In a small bowl, whisk dressing ingredients. Pour over pea mixture; toss to coat.

SUGAR SNAP PEAS WITH MINT DRESSING

Steps:

• Bring a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute.
• Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish.
• Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid. Season with salt and pepper. Cover, and shake vigorously until well combined. Let dressing stand 10 minutes. Pour dressing over the peas. Toss, and serve.

SNAP PEAS WITH MINT

Steps:

• Pluck off and discard the end of each pea pod.
• Bring enough water to boil to cover the peas. Add salt to taste.
• Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
• Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
• Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.

SUGAR SNAP PEAS WITH PINE NUTS

Steps:

• Heat oil in a large pan.
• Add shallots and stir fry for 3 minutes.
• Add garlic and pepper toss then add sugar snap peas with the pine nuts. stir fry for 3 minutes. Stir in the basil. Season with salt and pepper.

SUGAR SNAP PEAS WITH MINT AND ORANGE

Steps:

• Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

SNAP PEAS WITH CHILE AND MINT

Steps:

• Stir together chile paste and 2 tablespoons water in a small cup.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes.
• Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.
• Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.

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.