Snap and snow peas are some of the delights of spring. Lovely raw or lightly sauteed, don’t miss adding some of these sweet babies to your menu plan while they are in season.
Snap Pea Nutrition
Snap and snow peas are quite good for you. A 1/2 cup of cooked snap peas has approximately 2.6 grams of protein, 39 mg of Vitamin C, 1.6 mg of iron, 192 mg of potassium and 21 mg of magnesium.
Here are two yummy sugar snap pea recipes for your spring table.
Related: How to Grow Snap Peas
- 1/4 pound raw sugar snap peas
- 1 peeled and sliced Hass avocado
- 1/2 tsp. Dijon mustard
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. sea salt
- 1/8 tsp. freshly ground pepper
- In a bowl, whisk together Dijon mustard, lemon juice, olive oil, sea salt, and freshly ground pepper.
- Add raw sugar snap peas and avocado; toss gently to combine.
- 2 pounds of raw snap peas
- A pinch of cayenne pepper or dried chili peppers
- 1 clove garlic, diced
- 1 head fresh dill, or similar amount in leaves
- 2-1/2 cups water
- 2-1/2 cups white vinegar
- 1/4 cup salt
- Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint-size Mason jars, leaving 1/2-inch of headroom.
- To each jar add cayenne, garlic and dill.
- Boil water, vinegar and salt and then pour the mixture over the peas, leaving 1/4-inch headroom.
- Seal the jars and process for 15 minutes in a boiling water bath.