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magazine cookingclub 2008 04 sugar snap peas with mint and orange
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No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.
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When not using this pesto to dress this very green salad, you could schmear it on just about any sandwich, or stir it into scrambled eggs.
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The aioli will appear quite tight when all the oil is incorporated, but it will loosen to a pourable consistency once the buttermilk and shallot are added.
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Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color.
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Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.
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Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.
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Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.
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Because peas aren't just for side dishes.
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The peas may bring good luck, but the bacon definitely brings good flavor.
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If you're not feeling sandwich-y, try with toasted or fried tortillas.
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This is a high-summer throw-together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
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A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.
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This reader requested recipe is from the April 2003 issue (pictured above).
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Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.
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Caesar isn't just for lettuce—this potato salad with sugar snap peas recipe stands up well to the dressing.
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