What? Have I gone mad? Nope. I’m not talking about eating sugar. What I am talking about are Sugar Snap Peas. Sugar Snaps become available in late spring (and to be honest, I wrote this blog entry a month ago, so great was my anticipation), choose unblemished firm bright fat beautiful amazingly green pods.
You can blanch them (and we’ve talked about that… see ‘Snack for a Samurai’… if you do blanch, make it a quick one) or you can wash them and eat them just as they are. If there was ever a vegetable that yearned for a makeover as candy, this would be it. Sugar Snaps are seriously sweet, crunchy and delicious.
Not content to leave well enough alone? Here’s a recipe for Sugar Snap Peas with Mint Leaves that I came across (don't tell anyone) in a Martha Stewart book.
Lightly blanch 1 pound of peas, drain and chill in a bowl of ice water. Drain again. In a large bowl, toss with 1/2 cup of fresh mint leaves and 2 Tablespoons of the dressing recipe that follows. Fresh, seasonal and holding a promise that summer is just around the corner, this salad (that will serve 4) is also a ‘snap’ to make!
Combine in a medium bowl:
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
a dash of kosher salt and a few grinds of pepper
Whisk in:
2 Tablespoons of olive oil
2 Tablespoons of canola oil
This vinaigrette will keep (tightly covered) for about 2 days in the fridge.
Enjoy!
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