Guest guest Posted March 27, 2009 Report Share Posted March 27, 2009 Sugar Snap Peas 5 Ways 1. Raw with a dip of 1 cup plain yogurt, 1/3 cup crumbled feta, and 1/8 teaspoon freshly ground black peppercorns. 2. In Sucotash 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 with warm fresh pesto and toasted pine nuts. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2009 Report Share Posted March 28, 2009 I don't really like sugar snap peas. I find the skins too tough and unpalatable. Is there another type, like the flatter Chinese pea pods, that are easier to digest? I always liked those in various dishes. Thanks, Mark Quote Link to comment Share on other sites More sharing options...
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