CHERRY TOMATO SNAP PEAS
A new take on snap peas. Goes great with stuffed cheesy chicken.
Provided by raebro
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.
Nutrition Facts : Calories 48.1 calories, Carbohydrate 9.6 g, Fat 0.2 g, Fiber 2.2 g, Protein 2.1 g, Sodium 6.9 mg, Sugar 0.9 g
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 TOMATOES AND GARLIC
Make and share this Sugar Snap Peas with Tomatoes and Garlic recipe from Food.com.
Provided by stacylu
Categories Vegetable
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a sauté pan with cooking spray and set over medium-high heat.
- Add snap peas and water and cook, stirring, for 5 minutes.
- The peas should be just tender with some crispness.
- Add garlic and cook, stirring, for 1 minute.
- Add tomatoes and cook until heated through, about 1 minute longer.
- Season with salt and pepper before serving.
Nutrition Facts : Calories 49.5, Fat 0.4, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 11.1, Fiber 4.1, Sugar 2.8, Protein 2.6
SUGAR SNAP PEAS WITH MINT
Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.
Provided by ORNERY
Categories Side Dish Vegetables Green Peas
Time 10m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 8.3 g, Fat 2.4 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 74.7 mg, Sugar 0.3 g
SUGAR SNAP PEA SALAD WITH LEMON AND DILL
Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.
Provided by VirginiaWillis
Categories Bean and Pea Side Dishes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg
STIR-FRIED SUGAR SNAP PEAS AND CHERRY TOMATOES
Categories Tomato Vegetable Side Stir-Fry Quick & Easy Wheat/Gluten-Free Pea Spring Healthy Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2; can be doubled
Number Of Ingredients 5
Steps:
- Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.
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 AND ONIONS
I love sugar snap peas and I toss them into all kinds of dishes but this is a way to have them as a side dish. I think the Tarragon compliments them nicely.
Provided by MTpockets
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan and add onion.
- Cook over medium heat, stirring occasionally, until onion is softened but not transparent (about 2-3 minutes).
- Add remaining ingredients (EXCEPT PEA PODS) and bring mixture to a boil.
- Reduce heat to a medium heat and add Pea pods.
- Cook until vegetables are tender (about 1-2 minutes) and heated through or to desired crispness.
- NOTE: If you remove pea pods from freezer before you get started and let them sit on counter in package, they will defrost just a little and cooking time may shorten slightly.
Nutrition Facts : Calories 104.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 92, Carbohydrate 10.1, Fiber 2.7, Sugar 4.1, Protein 3.1
FOREVERMAMA'S ROASTED SUGAR SNAP PEAS WITH THYME
These sugar snap peas are one of our favorite side dishes. They go very well with different meats such as beef, poultry and even fish. They are also very delicious on their own, which I often eat for a light lunch. The best results are achieved when using fresh. I've used frozen and it is very good, but not to the same level as the fresh.
Provided by ForeverMama
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 71.1, Fat 4.8, SaturatedFat 0.7, Sodium 1.5, Carbohydrate 7.1, Fiber 2.7, Sugar 1.6, Protein 1.6
SUGAR SNAP PEAS WITH PINE NUTS AND GARLIC
Recently, my area experienced a blizzard that knocked out power for almost a full day. While I had my gas stove for cooking, I didn't have access to the internet to search for recipes. I had to resort to sifting through my cookbooks. I found this method for preparing sugar snap peas in the Perfect Vegetable cookbook by Cook's Illustrated. The veggies are crisp and bright with the depth and earthiness of the pine nuts and garlic. Great side dish.
Provided by Ms B.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 6 cups of water to a boil in a large saucepan.
- Add the salt and peas and cook until crisp-tender, 1.5 to 2 minutes.
- Drain the peas, shock them in ice water, and drain again.
- Dry the peas well on a rimmed baking sheet lined with paper towels.
- Heat the oil in a large skillet over medium heat until almost smoking.
- Add the pine nuts and cook, stirring frequently, until they are lightly golden brown, 1 to 2 minutes.
- Stir in the garlic and cook until fragrant, 30 seconds.
- Add the peas and cook, stirring frequently, until the peas are heated through, 1 to 2 minutes.
- Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 127.5, Fat 9.5, SaturatedFat 0.9, Sodium 582.9, Carbohydrate 10.3, Fiber 4, Sugar 2.1, Protein 3.4
SAUTEED SNAP PEAS WITH ROASTED VEGETABLES
Crisp snap peas mix deliciously with tender potatoes and mushrooms.
Provided by Nelena Brown
Categories Side Dish Vegetables Onion
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
- Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
- After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
- Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.3 g, Cholesterol 10.2 mg, Fat 6.4 g, Fiber 3.7 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 425.5 mg, Sugar 1.3 g
SUGAR SNAP PEAS WITH GINGER AND GARLIC
Categories Wok Garlic Ginger Vegetable Side Sauté Vegetarian Quick & Easy Pea Spring Healthy Vegan Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
- Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.
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