Sugar Snap Peas With Parsley Food

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SUGAR SNAP PEAS WITH SESAME



Sugar Snap Peas with Sesame image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 5 to 6 servings

Number Of Ingredients 4

1 pound sugar snap peas
Dark sesame oil
Black sesame seeds
Kosher salt

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 PARSLEY



Sugar Snap Peas with Parsley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 13m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds sugar snap peas
Coarse salt
1 teaspoon sugar
2 tablespoons butter
3 tablespoons chopped parsley leaves

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 chopped parsley. Transfer peas to a serving dish.

SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

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



Sugar Snap Peas image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 1

1 pound sugar snap peas

Steps:

  • String both sides of the sugar snap peas. Snap off the stem tip and gently pull downward. Bring salted water to a boil, add sugar snap peas and parboil for 2 to 3 minutes or until just tender, but still crisp.

GLAZED SUGAR SNAP PEAS WITH TURNIPS



Glazed Sugar Snap Peas With Turnips image

Make and share this Glazed Sugar Snap Peas With Turnips recipe from Food.com.

Provided by Lori Mama

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

3/4 lb sugar snap pea, trimmed of their strings
2 medium sized turnips, halved and thinly sliced
1 tablespoon vegetable oil
1 shallot, chopped
1 garlic clove, chopped
1 teaspoon sugar
salt and pepper, to taste
1 tablespoon chopped parsley

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.

SUGAR SNAP PEAS AND POTATOES WITH PARSLEY PESTO



Sugar Snap Peas and Potatoes with Parsley Pesto image

Provided by Andrea Albin

Categories     Food Processor     Potato     Side     Sauté     Picnic     Vegetarian     Quick & Easy     Dinner     Lunch     Parmesan     Pine Nut     Summer     Healthy     Potluck     Parsley     Sugar Snap Pea     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 cups flat-leaf parsley sprigs
1/2 cup grated Parmigiano-Reggiano
1/2 cup pine nuts
2 garlic cloves, chopped
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1 pound small (1-to 1 1/2-inch) red potatoes, halved
1 1/2 pounds sugar snap peas, strings removed
Garnish: flat-leaf parsley sprigs

Steps:

  • Pulse parsley with cheese, pine nuts, garlic, and 1/2 teaspoon each of salt and pepper in a food processor until finely chopped. With motor running, add 1/2 cup oil in a slow stream, blending until incorporated and almost smooth.
  • Cover potatoes with water in a medium pot and season well with salt, then boil until tender, 10 to 12 minutes. Drain in a colander.
  • Heat remaining tablespoon oil in a wide medium pot over medium-high heat until it shimmers. Sauté sugar snaps until crisp-tender, about 4 minutes. Remove from heat and add potatoes and pesto, stirring gently to coat. Transfer to a serving dish to cool quickly (so pesto doesn't separate).

CHICKEN AND SUGAR SNAP PEA SAUTE



Chicken and Sugar Snap Pea Saute image

Adapted from the Culinary Institute of America. A family favorite that I have tweaked for our tastes. A great light summer supper!! This is also very tasty with shrimp in lieu of the chicken.

Provided by jbe467

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
3/4 lb sugar snap pea, trimmed of stem ends and strings
1/3 cup flour
1 lb boneless skinless chicken breast, trimmed of fat
1/4 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
14 1/2 ounces low sodium chicken broth
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 lemon, juice of
1 tablespoon freshly grated lemon, zest of

Steps:

  • In a nonstick skillet, heat 1/3 of oil over high heat.
  • Add peas and stir fry until bright green, 2-3 minutes.
  • Remove from pan and set aside in bowl.
  • Place flour in shallow pan.
  • Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
  • Discard leftover flour.
  • In same skillet, heat remaining oil over high heat.
  • Add chicken and cook, stirring, until lightly browned, about 4 minutes.
  • Transfer chicken to bowl with peas.
  • Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
  • Reduce heat to medium and return chicken and peas to skillet.
  • Cook until just heated through.
  • Add parsley, juice and zest.
  • Adjust seasoning with salt and pepper.
  • Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
  • Any of your favorite veggies would do.
  • This also goes well with rice.

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