Sugar Snap Peas: A Naturally Sweet Treat!

Sugar Snaps are so delicious on their own. They rarely make it past the very best way to eat them-fresh off the vine. If you'd like to get creative and try something else for a change, here are some recipe ideas. Warning: snap peas are called such for a reason- be careful not to over-cook them, making them mush peas!

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Sauté of Spring Peas with Tarragon
adapted  from Mariquita Farm's recipe section
 

Ingredients

3 tablespoons unsalted butter
1 1/2 pounds fresh peas, shelled or 1 3/4 cups frozen,
thawed
8 ounces snow or sugar snap peas, trimmed
3 tablespoons fresh whole tarragon leaves
Salt and freshly ground pepper

Directions

Melt butter in heavy large skillet over medium heat. Add
peas and snow peas. Stir to coat. Cook until just tender,
stirring occasionally, about 3 minutes. Stir in tarragon.
Season with salt and pepper. Serve immediately.

Serves 8; Bon Appetit
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Oven-Baked Salmon with Snow Peas
adapted from American Institiue For Cancer Research

Ingredients

* 2 small leeks, white and pale part chopped fine
* 2 large carrots, cut into julienne strips (width of matchsticks)
* 1/2 lb. snow or snap peas (fresh or frozen)
* 4 salmon steaks or fillets (4 oz. each)
* 2 tsp. grated fresh ginger
* 2 Tbsp. rice vinegar
* 1 tsp. plus 1 Tbsp. sesame oil, divided
* Salt and freshly ground black pepper
* 1 lb. fresh spinach
* 1 Tbsp. fresh lemon juice
 

Directions

Preheat oven to 450 degrees. Tear four large sheets (18 x 12 inch) of heavy-duty aluminum foil and lay out on table or counter.

Place one-fourth each of leeks, carrots and snow peas on each sheet of foil. Place a piece of salmon on top of each mound of vegetables. Sprinkle one-fourth of the ginger and drizzle one-fourth of the vinegar and one-fourth teaspoon oil over each piece of fish. Season to taste with salt and pepper.

Double-fold foil and seal tightly, to form four packets. (Leave enough room in the packet for heat to circulate.) Place packets on cookie sheet and bake about 20 minutes, or until fish flakes easily with fork. Note- time depends greatly on the thickness of the salmon. figure on apx. 7-8 minutes per inch of thickness.

Meanwhile, rinse spinach leaves and place in sauté pan. Drizzle with fresh lemon juice and remaining 1 tablespoon oil. Sauté over medium heat  3-4 minutes, checking every minute or so to make sure spinach is tender but not over-cooked. Place one-fourth of spinach in center of each of 4 plates, making a flat bed.

When salmon is cooked, open packets carefully to allow steam to escape without scalding hands or arms. Transfer contents to top of bed of spinach on each plate.