Veggie of the Week: Snap Pea pt. 4

Preparation and Serving:
– To prepare snap peas, wash the pods in cold water, and pat dry
– Before eating, snap pea pods may need to be “stringed,” which means to trim the stem end and remove the stringy fiber on either side of the pods
– Over-cooking the pods will make them come apart
– You can cook the whole pod just for a few minutes in boiling water, and serve with dipping sauce as an appetizer
– Snap peas can be served in salads, omelots, soups, stews, eaten whole, stir-fried or steamed, stuffed, batter fried, used as an alternative to french fries

Snap Pea Fries

Snap Pea Fries
Makes…as many as you want!

Snap peas
Cooking spray
Garlic powder
Salt & pepper
Parmesan (optional)

1. Set oven to 350.
2. Rinse snap peas, dry, and scatter on a baking sheet.
3. Spray with cooking spray and toss to coat.
4. Sprinkle with spices.
5. Bake for 15 minutes.
6. Remove from oven, flip, and bake for 15 more.
7. Top with parmesan if you like, or enjoy as is!

Veggie of the Week: Snap Pea pt. 3

Selection and Storage:
– Choose fresh, tender bright-green pods, which give an audible “snap” when broken
– Buy full, round, pods with smooth skin
– Avoid over-matured pods as they tend to have less flavor
– Avoid those with surface cuts, cracks, mold, and discoloration
– Snap peas may be frozen but should not be canned since high temperatures destroy the structure of the pods
– Fresh pods are sweeter and more nutritious so use them as soon as possible
– Snap peas can be stored in a plastic cover and placed inside the vegetable compartment of a fridge where they will remain tender and crispy for 2-3 days

Chilled Pea Broth with Lemon Cream

Chilled Pea Broth with Lemon Cream
Makes 6 servings

2 medium onions, chopped
3 tablespoons olive oil
2 lb sugar snap peas, cut crosswise into 1/2-inch pieces
1 teaspoon sugar
6 cups plus 2 1/2 tablespoons water
2 teaspoons salt, or to taste
3 tablespoons sour cream
1 teaspoon finely grated fresh lemon zest

1. Cook onions in oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 5 to 7 minutes.
2. Add sugar snap peas and cook, stirring occasionally, until crisp-tender and bright green, 6 to 8 minutes. 3. Add sugar and cook, stirring, 1 minute.
4. Purée pea mixture with 6 cups water in a blender in 6 batches until very smooth, about 30 seconds per batch, then pour through a very fine sieve, discarding solids (do not press on solids).
5. Stir in salt and chill broth, covered, until very cold, about 8 hours. (Do not chill longer or soup will discolor.)
6. Whisk together sour cream, zest, and remaining 2 1/2 tablespoons water in a small bowl, then pour through a very fine sieve into another small bowl (to remove air bubbles).
7. Serve broth topped with lemon cream.
8. Enjoy!

Veggie of the Week: Snap Pea pt. 2

– Less calories and more nutrients than peas that are shelled
– Excellent source of vitamin C, vitamin A, and vitamin K
– Good source of the various B vitamins, iron, and manganese
– Great source of dietary fiber when eaten whole

Sauteed Sugar Snap Peas

Sauteed Sugar Snap Peas
Makes 6 servings

1 1/2 pounds sugar snap peas
1 tablespoon olive oil
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

1. Remove and discard the stem end and string from each sugar snap pod.
2. Heat the olive oil in a large saute pan over medium-high heat.
3. 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.
4. Place the sugar snap peas in a serving bowl, and serve.
5. Enjoy!