I was really wanting to make a vegetable dish for Easter dinner that I had never made before. It’s so easy for me to stick with my traditional “go to” dishes like garlic green beans or some sort of roasted asparagus but I was determined not to fall back on those and find something new. I was stuck and made no progress until my friend Mike forwarded me an email from Epicurious that had tons of Easter recipes. This Snow Peas with Toasted Almonds recipe jumped out at me and it was outstanding!
Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 10 min.
1 T. unsalted butter
1/4 c. sliced almonds
1/2 pound snow peas, trimmed
2 T. minced shallots
1 tsp. fresh lemon juice
Preparing Snow Peas with Toasted Almonds:
First, don’t forget to prepare the snow peas so they are well hydrated and crisp.
Then, melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 1 1/2 minutes. Add snow peas and shallot; sauté until snow peas are crisp-tender, 1 1/2 to 2 minutes. Remove skillet from heat; add lemon juice. Season to taste with salt and serve.
This dish would be great with sugar snap peas if you prefer those over snow peas.
I served this on Easter Sunday with Beer Can Chicken, Ribs and Syrian Rice.
Seriously? You had to have Mike forward you an email for inspiration?! What am I, chopped liver? ~Melissa
When I first made snow peas for my step-daughters, they called them “crunchy peas.” Why, you ask? Perhaps when you buy snow or sugar snap peas at the grocery store, they are dull and limp?. Perhaps you don’t buy them because of that reason? Well, if I’ve said it once, I’ve said it a 1,000 times, it’s all in the preparation!! Sugar peas and snow peas are delicious and kids love them.
Level of Difficulty: Easy
Time Required: Prep Time – 10min; Cook Time – 5 min
However many snow or sugar snap peas you want. I usually buy a handful per person.
Sauce of your choice. Some of my family’s favorites:
Soy Sauce with 1 T butter
A tiny bit of sesame oil with soy sauce
Equal parts rice wine vinegar and soy sauce with a touch of sesame oil
First and foremost in the list of important steps: wash and soak in ice cold water for a minimum of 30 minutes, especially with snow peas. This will rehydrate them and give them that crunchy texture. I like to soak them for a few hours. Prior to cooking, you can pinch off the ends and pull any strings from the peas you can. This is somewhat optional. Some serve with them on and some do not. I generally take them off until I just don’t have that extre 5-10 minutes and then I don’t. Simple as that.
When everything else you have prepared for the meal is done, place these in a saute pan with a little bit of water (depends on how many peas, but probably about 1-2 cups for 4-8 servings). Turn it on high. As the water heats, stir the peas. They will transform to a bright green. Cook no more than 5 minutes. Drain any remaining water and add the sauce of your choice. Toss and serve.
We eat one of these at least once a week as you can buy them fresh at the grocery store all year round.
Soak them unless you like limp vegetables!!!
Try different types of salty, savory, sweet, spicy sauces of your choice. I love asian style flavors with these peas.
Great with just about any meal as a nice, fresh side.