Orange Mint Snap Peas Recipes

MINTY SUGAR SNAP PEAS

Steps:

• Place 1 in. of water in a large skillet. Add peas and sugar; bring to a boil. Reduce heat; simmer, covered, until peas are crisp-tender, 4-5 minutes; drain. Stir in mint and butter.

SUGAR SNAP PEAS WITH MINT

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

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.

SNAP PEA, ORANGE AND RADISH SALAD

Steps:

• Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
• Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

MINTY PEAS AND ONIONS

Steps:

• In a large skillet, saute onions and red pepper in oil until onions just begin to soften. Add peas; cook, uncovered, stirring occasionally, for 10 minutes or until heated through. Stir in mint and cook for 1 minute.

SUGAR SNAP PEAS WITH MINT

Steps:

• Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
• Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.

SNAP PEAS WITH MINT

Steps:

• Pluck off and discard the end of each pea pod.
• Bring enough water to boil to cover the peas. Add salt to taste.
• Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
• Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
• Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.