Orange Glazed Sugar Snap Peas Recipes

ORANGE GLAZED CARROTS AND SUGAR SNAP PEAS

Steps:

• In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
• Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

ORANGE-GLAZED CARROTS AND SUGAR SNAP PEAS

Steps:

• In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
• Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

GLAZED SNAP PEAS

Steps:

• Cook peas according to package directions; drain. Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

ORANGE GLAZED SUGAR SNAP PEAS

Steps:

• Steam peas for several minutes until crisp tender.
• Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
• Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
• Serve warm.

SUGAR SNAP PEA, AVOCADO & ORANGE SALAD

Steps:

• Boil the kettle. Put the sugar snap peas and onions in a large bowl and cover with hot water. Stand for 30 secs, then drain and run under cold water until cool. Drain again.
• Layer the sugar snap peas, onions, oranges and radishes into a container. Toss the avocado in the lemon juice and add this, too. Mix the dressing ingredients in a jam jar. When ready to serve, toss the pea shoots and dressing through the salad.

SUGAR SNAP PEAS WITH MINT AND ORANGE

Steps:

• Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW

Steps:

• Spray the grill rack with nonstick spray; prepare the grill.
• PREPARE GLAZE:.
• In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
• PREPARE RUB:.
• In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
• PREPARE PORK:.
• Rub the rub all over the pork.
• Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
• PREPARE SUGAR-SNAP PEAS:.
• In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
• Rinse under cold water and drain.
• Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
• ASSEMBLE FOR SERVING:.
• Gently warm the remaining glaze over low heat.
• Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.