Spicy Stir-Fried Snow Peas with Garlic and Cashews

-In a small bowl combine the following:

¼ cup chicken or vegetable stock with the following

1 TBS soy sauce

1-2 tsp chile paste

½ tsp sugar

-Mix and set aside.

-Peel than smash 3 cloves of garlic.

-Grate 1 TBS fresh ginger.

-Measure ¼ cup cashews.

-Take the strings off of half a pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS peanut oil or ghee in a large skillet and then add:

the snow peas

the garlic

the cashews

-Stir-fry for 30 seconds.

-Add the ginger and stir-fry for 30 more seconds.

-Add the stock, cover the pan, reduce the heat to medium and cook until peas are almost tender, about 2 minutes.

-Stir in 1 TBS rice vinegar and cook uncovered to reduce the sauce, about 1 minute more.

Snow Peas with Pancetta and Onion

Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.

-Heat 1 TBS butter in a large skillet.

-Chop up 2 garlic cloves.

-Sauté for 5 minutes.

-Add 2 ounces thin sliced minced pancetta.

-Cook until golden, about 3 minutes more.

-Take the tops and strings off of 1 pound of snow peas.  

-Add to the pancetta and cook for about 3 minutes until barely tender.

-Season with salt and pepper to taste.

Snow Pea Salad with Walnut Vinaigrette

From Eat Greens, Seasonal Recipes to Enjoy in Abundance by Barbara Scott-Goodman and Liz Trovato.

-Bring a large pot of salted water to a boil.

-Take the strings off of 1 pound of snow or snap peas, leaving them whole.

-Add the peas and cook 1 minute.

-Drain and then rinse with cold water to stop the cooking. Drain and set aside.

-Preheat your oven to 350 degrees.

-Coarsely chop ½ cup walnuts.

-Spread them on a baking sheet and toast in the oven for about 5 minutes until golden brown, use your timer so you don’t burn them.

-Whisk together 2 TBS fresh lime juice, 1 TBS honey, 1 clove of fresh garlic put through a press and 1 TBS soy sauce.

-Slowly whisk in ¼ cup walnut oil.

-Put the peas in a serving bowl and then add ½ bunch of chopped chives and/or 2 tsp freshly grated ginger and the toasted walnuts.

-Toss with vinaigrette and serve right away.

Simplest Snow Peas with Peanut Sauce

-Mix together ¼ cup peanut butter, 2 cloves of fresh garlic put through a press and 2 TBS boiling water.

-Add a dash of soy sauce and the zest and juice of 1 lime and taste for salt.

-Add in some grated fresh ginger if you have it and mix well.

-Take the strings off of 1 pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS butter or extra virgin olive oil in a large sauté pan.

-Add the snow peas and sauté for 3-4 minutes until the peas are just barely tender. Don’t overcook!

-Gently toss the peanut sauce with the peas and serve.

Simplest Snow Peas

-Take the strings off of 1 pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 2 TBS pasture or European style butter in a large sauté pan.

-Put 2 cloves of fresh garlic through a garlic press and then add to the butter.

-Add the snow peas and sauté for 3-5 minutes until the peas are just barely tender. Don’t overcook!

Sautéed Snow Peas with Arugula, Chevre and Raw Honey

-Sauté ½# snow peas and 4 cloves minced garlic in some olive oil or butter until just tender.

-Remove the peas from the heat and drizzle with raw honey.

-Chop, wash and spin dry 2 bunches arugula.

-Toast ¼ cup walnuts in a cast iron pan until lightly brown, taking care not to burn them.

-Mound the arugula on a plate and top with the peas.

-Crumble some chevre goat cheese on top of the peas and add the toasted walnuts.

-Sprinkle with salt and some freshly ground pepper.

Orange Ginger Snow Peas

-Bring a large pot of salted water to a boil.

-Take the strings off of 1 pound of snow peas, leaving them whole.

-Add the peas and cook until crisp tender, about 2 minutes.

-Drain and transfer to a large bowl.

-In a small bowl, whisk together the following:

1 tsp rice vinegar

2 TBS olive oil

2 tsp grated orange zest

1 TBS finely grated ginger

sea salt and freshly ground black pepper to taste

-Pour the dressing over the peas and toss to combine.

-Serve at room temperature.

Buttered Snow Peas and Carrots

-Cut 6 carrots into 1/8 inch slices. 

-Take the strings off of ½ pound snow peas and cut crosswise into ½ inch pieces. 

-Boil a medium sized saucepan of water. 

-When boiling, add the carrots and cook for 3 minutes, then add the peas and cook for anther 30 seconds. 

-Drain well and return the vegetables to the pan, add 1 TBS butter and salt and pepper to taste. 

-Heat until butter is melted and serve warm.