How to Enjoy Sugar Snap Peas

July 29, 2010

Yesterday I told you all about sugar snap peas including how they differ from starchy green peas and their nutritional profile. With all of the nutritional benefits and the refreshing taste of this seasonal treat, I am definitely going to be enjoying sugar snap peas all summer long. I love to munch on them raw, but here are some other simple ways to enjoy them:

Add blanched sugar snap peas to a vegetable platter with baby carrots, sliced cucumbers, and cherry tomatoes and serve with hummus.
Add sugar snap peas to an Asian style stir-fry with vegetables of your choice, brown rice, and either tofu or skinless chicken breast. I love adding a little low-sodium soy sauce, lemon juice, and cayenne pepper for added flavor.
In a medium saucepan, sauté sugar snap peas and asparagus (another great farmer’s market find this time of year) in olive oil. Then add a little sea salt, some lemon juice, and red pepper flakes for some spice and toss all together until cooked al dente.
Make a cold quinoa and sugar snap pea salad:
- Boil peas in a saucepan for about 1 minute until bright and crispy then lay on a plate to cool.
- Cut peas into 1-inch diagonal pieces.
- Cook quinoa per the directions on the package and set aside to cool.
- Mix quinoa and peas together and add in some olive oil, vinegar, salt, and pepper and enjoy cold for a delicious and high-protein side dish.