Tangy Sugar Snap Peas Recipes

5-MINUTE ASIAN SUGAR SNAP PEAS

Steps:

• Toss hot, cooked sugar snap peas with soy sauce and sesame oil. (If using steam-in-bag peas, be sure to drain off any water that may be in the cooking bag, so it doesn't dilute your sauce mixture).
• Add Pepper Relish (or jelly / chili garlic paste substitution) to taste. We find that 2 teaspoons is a good starting amount but we often add more - you may want more or less depending on how spicy your batch of Pepper Relish turned out, and on how spicy you like your food.
• Once you're done adding Pepper Relish (tasting and possibly adding a bit more), and adjusting the other flavors, add a pinch of salt, only if needed.
• Garnish with black sesame seeds, if desired. They don't add much flavor, but they look really pretty.
• When serving, be sure to scoop all the way to the bottom of the serving bowl to get some of the flavorful sauce along with each serving of peas.

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

SUGAR SNAP! PICKLED PEAS

Steps:

• Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes.
• Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar.
• Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.

TANGY SUGAR SNAP PEAS

Steps:

• In a large microwave safe bowl, combine the peas, onion, and 2 tablespoons water. Cover and cook on high for 5-7 minutes or until tender crisp, stirring 2x; drain. In a small microwave safe bowl combine the sugar, cornstarch and pepper; stir in the vinegar and remaining water until smooth. Cook uncovered, on high for 30-45 seconds or until thickened, stirring once. Add to pea mixture; toss to coat.

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION

Steps:

• Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
• Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
• In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
• Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
• Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat broiler.
• Line a large baking sheet with aluminum foil.
• Toss peas with olive oil on prepared baking sheet.
• Spread peas in a single layer.
• Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.
• Remove from oven and transfer to a serving bowl.
• Sprinkle with coarse salt and chives.
• Serve immediately.

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.

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.