Hope you like it!
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I’ll report back.
With a picture, because it is a pretty salad.
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I love them sauteed with thinly sliced onions, red bell peppers, and thinly sliced carrots, with whatever Penzeys (or other) herb seasoning blend you like best.
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I really like snow pea raw. My wife asked for a warm meal.
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Agree, since they are so tender!
Pea and mint is a good match.
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Agreed. In the summer, I like them in a composed salad of sorts with thin strips of marinated medium-rare steak on top.
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I’m grabbing mint too.
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I returned home to this setup. My wife, she is very funny. Deep dive on what we have on hand. A slightly diff direction for dinner.
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Oh! Well, that looks very nice, too.
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Let’s guess what Mrs Rooster wanted to cook?
Lol. The fastest shrimp stir fry over white rice I can muster so she can go out with her gf’s for drinks!
Done and done!
Meanwhile I’m munching on raw snow peas and tinkering in the barn!
Win-win!
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I don’t do snow peas much, but love sugar snaps about now, and find them similar. Early in the season I eat them raw in the garden, but when I start to believe I’m not dreaming, I like them blanched, dunked in ice water, then sliced for salads.
I’ll try to find recipes, but they usually involve a salty, crumbled cheese. Last year I was all about the Israeli feta.
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@Rooster a bit late I see, but to use up a lot, my favorite application is a Japanese salad with sesame dressing — just the snow peas and the dressing. Delicious on its own or as part of a simple asian-leaning meal.
Dressing iirc has sesame paste, grated ginger or juice, a touch of honey or sugar, rice vinegar, neutral oil, and toasted sesame oil. Oh — I string the peas and do a quick blanch first.
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Again, this suggestion will be late for you, but Ina Garten’s Comfort Food cookbook had a very nice fresh pea salad with mint and manchego: it used sugar snap peas rather than snow peas, fresh peas, manchego cheese, and mint.
The recipe does not seem to be online, but if anyone (else) who made it has access to the recipe and is willing to (privately) share, this is a delicious dish and solid recipe.
It can be served warm or room temp.
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I have not made that one, but here are some I’ve made.
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Thank you, all! Bookmarking all the suggestions and buying more snow peas.
@shrinkrap the sugar snap peas here looked sad at the market this week but I’m keeping an eye out!
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For when you do!
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It’s funny - I only buy sugar snap peas, but auto-think of them as snow peas. Which is why they work nicely in the veg stir-fry I mentioned above.
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Your first link reminded me of a lovely salad at the casual eatery at lincoln center.
Snow peas (blanched and halved), shelled peas (also blanched), and a light lemon dressing (tastes like just olive oil, lemon juice, with a hint of sweetness to take the edge off), plus lots of freshly grated parmesan and some pepper.
I’ve copied this at home often — with some arugula added to extend the portion if I don’t have as many snow peas.
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