Say Peas, Please — It’s A Snap!
Published 1:32 pm Tuesday, June 2, 2015
It always amazes me that peas know to come in just in time for new potatoes! There’s nothing quite like fresh garden peas and new potatoes tossed lightly with a bit of butter!
Peas come in many varieties. We grow several of them, including sugar snap peas. No matter what type of peas you prefer, all are basically guilt-free with only 45 calories per cup. Peas are also full of good things — fiber, potassium, B vitamins and Vitamin C.
Today’s recipes feature sugar snaps. The recipes include: Sugar Snap Salad, Sugar Snap Peas & Goat Cheese, Southern Style Cobb Salad, Peas with Tarragon Vinaigrette, Bow Ties with Salmon & Snap Peas.
SUGAR SNAP PEA SALAD
2 lb. sugar snap peas, trimmed, 1 c. fresh raspberries
2 T. raspberry vinegar, 2 T. olive oil
pinch of salt salt and pepper to taste
1 c. fresh blueberries, 1 c. strawberries, halved
2 c. torn mixed salad greens
Bring a pot of water to a boil. Place snap peas in pot; cook 1 to 2 minutes. Drain and rinse under cold water; set aside. Place about 1-1/2 T. raspberries in strainer over a bowl and crush with wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt and pepper with the strained juice. In large bowl toss the dressing with snap peas, remaining raspberries and blueberries. Cover and chill at least 30 minutes. Toss with greens just before serving. Garnish with halved strawberries. Serves 6.
SUGAR SNAP PEAS & GOAT CHEESE
1 lb. sugar snap peas, 2 shallots, minced
1 T. olive oil, 8 oz. grape tomatoes
2 to 3 T. fresh basil, sliced, 3 oz. goat cheese, crumbled
1 tsp. salt, ½ tsp. fresh ground pepper
Cook peas in boiling water to cover for two minutes; drain. Plunge into ice water to stop the cooking process; drain. Saute shallots in hot oil in large skillet until tender. Add peas and cook until thoroughly heated. Place mixture into bowl. Add tomatoes and remaining ingredients; toss gently. Serve immediately. Serves 4.
SOUTHERN STYLE COBB SALAD
1 lb. sugar snap peas, 2 heads lettuce
3 hard boiled eggs, 4 plum tomatoes
1 lg. avocado, 1 bunch watercress, torn
2 skinless chicken breast, 12 sl. bacon, cooked/
halves, cooked, sliced, crumbled
Blue Cheese Buttermilk Dressing
Cook peas in boiling water to cover for two to three minutes; drain. Plunge into ice water; drain and set aside. Cut lettuce into 6 wedges. Coarsely chop eggs. Remove and discard pulp from tomatoes and cut into thin strips. Dice avocado. Arrange watercress evenly on six salad plates. Top with peas, chopped eggs, tomato strips, avocado, and chicken; sprinkle with bacon. Place a lettuce wedge on each plate. Drizzle with Blue Cheese Buttermilk Dressing and sprinkle with pepper. Makes 6 servings.
Blue Cheese Buttermilk Dressing: Stir together 4 oz. blue cheese, crumbled, 1 c. low fat milk, ½ to 2/3 c. mayonnaise, 3 to 4 T. lemon juice, and 1 garlic clove, minced. Serve over salad.
SNAP PEAS WITH TARRAGON VINAIGRETTE
2 lb. snap peas, stringed, 2 T. fresh tarragon, chopped
2 T. olive oil, 2 T. white wine vinegar
1 T. shallot, minced, 1 tsp. Dijon mustard
½ tsp. coarse black pepper, ½ tsp. sugar
In large saucepan of boiling salted water, cook snap peas two minutes or until tender-crisp. (Start timing as soon as peas are put into boiling water.) Drain peas; rinse with cold water to stop cooking; drain well. In large bowl with wire whisk, mix tarragon with remaining ingredients and ¾ tsp. salt until blended. Add snap peas and toss until evenly coated. Cover and refrigerate until ready to serve or up to one day. Serves 10.