sugar / snap peas?

Question

i need a recipe to use lots of them, would prefer a salad if possible, thanks

Answer 1

5 delicious, easy ideas:
1. IN THE RAW with a dip of 1 cup plain yogurt, 1/3 cup crumbled feta, and 1/8 teaspoon freshly ground black peppercorns.

2. IN SUCCOTASH, sautéed with freshly cut corn kernels (scrape the milk from the cob to make it creamy), scallions, and cherry tomatoes.

3. BLANCHED AND TOSSED with buttered egg noodles, parsley, and garlic.

4. ROASTED with olive oil and sea salt beneath the broiler until crisp-tender and lightly browned on the edges; drizzle with a few drops of toasted sesame oil before serving.

5. TOSSED WARM WITH FRESH PESTO and toasted pine nuts.

HELPFUL HINTS: Before you eat them, snap off the stem and remove the stringy spines on both sides of the pod.



Sugar Snap Pea Cole Slaw Recipe
The sugar snap peas add a fresh sweet flavor to this quick and easy cole slaw recipe.

Sugar Snap Pea Cole Slaw (+)
Ingredients

- 2 cups diagonally sliced sugar snap peas (8 oz. of whole peas)
- 7 cups thinly slice cabbage (or 1 lb. bag of preshredded)
- 6 tablespoons buttermilk
- 1/4 cup sour cream
- 2 tablespoons chopped fresh dill (or 2 tsp. dried)
- 1 garlic clove, minced
- 1/2 tablespoon sugar
- 1/2 tablespoon white vinegar
- 1 teaspoon salt
- 1/4 teaspoon pepper

Directions

Rinse the sugar snap peas and then snap the stem end off the pods. Cut the pods diagonally into small pieces.
If using head cabbage, cut into thin slices. Place cabbage and peas into a large bowl for mixing.
Toss the sugar snap peas and cabbage together until evenly distributed.
In a smaller bowl, add the buttermilk (shake before adding), sour cream, dill, garlic, sugar, vinegar, salt, and pepper. Whisk until all ingredients are well blended.
Pour the dressing over the peas and cabbage and stir until well coated.
Pour the cole slaw into a smaller bowl and cover with plastic or place in an airtight container. Refrigerate until well chilled. Approximately 2 hours.
When thoroughly chilled, the cole slaw is ready to serve.

Answer 2

Chinese Chicken-Noodle Salad #2


4 Ounces angel hair pasta -- uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced -- about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds -- toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow peas; cook an additional minute. Drain and rinse under cold, running water; drain well. Combine pasta mixutre, chicken, and next 3 intredients in a bowl; set aside. Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour over pasta mixture, and toss well. Serve at room temperature or chilled. Yield 4 1-1/2 cup servings.


Spring Salad

1/2 pound Snow peas
1/2 pound Mixed green and yellow beans
6 each New red skinned potatoes
1/2 pound Carrots
1 cup Frozen sweet corn
1 cup Fresh or frozen peas
2 each Tomatoes
4 each Hard cooked eggs
----------dressing----------
3 each Large egg yolks
1 teaspoon Dijon mustard
1 each Salt
1 each Pepper
1 1/2 cups Saflower oil
1 tablespoon Lemon juice
1 each Shallots -- finely chopped
1 teaspoon Honey
1 tablespoon Finely chopped fresh mint
1 tablespoon Finely chopped fresh parsley

Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and
simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed
tomatoes and cut into small dice.
DRESSING: Whisk together egg yolks,
Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice.
Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week).