Sweet Sugar Snap Peas: Cook Once, Eat Twice
11 Comments | Written on July 17, 2012 at 5:00 pm, by Colombe Jacobsen-Derstine
Sugar snap peas were the surprise selection of seasonal vegetables from my local CSA this week, so I’m making them my “double feature” on this week’s menu.
Sugar Snaps are easy to prepare; they only need to be “stringed” then blanched for about two minutes on simmer. Once you pre-cook them, sugar snap peas become an easy and welcome addition to salads, stir-fries, and cool summer dinners. They offer a burst of crunchy texture, and you can eat the tender outer pod, which means no time spent shelling.
Day One (Side Dish): Vegetarian summer rolls require no frying whatsoever, and they’re served chilled, so you can easily make them ahead of time and store them in the fridge. They’re a great as an appetizer or as a substitute for salad.
Day Two (Salad): A chilled sugar snap salad — with a creamy, yogurt-based tarragon dressing that’s so cooling during these hot days — requires only a few ingredients, all of which can be found in most home pantries. The salad also travels well in Tupperware dish, making it ideal for taking to summer parties.
Keep summer cool with these other great vegetable salads!
Categories:
Cook Once, Eat Twice | Tags: Cool Summer, Pea Salads, Peas, Vegetable Salad, Vegetables
11 Comments | Post Your Comment
11 Responses to “Sweet Sugar Snap Peas: Cook Once, Eat Twice”
I just love sugar snap peas
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