Sauteed Snap Peas With Scallions And Radishes Recipes

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SAUTéED PEAS AND SCALLIONS



Sautéed Peas and Scallions image

Categories     Pea

Yield serves 4

Number Of Ingredients 4

2 tablespoons unsalted butter
3 cups shelled fresh peas or thawed frozen peas
3 scallions, white and pale-green parts only, thinly sliced diagonally
Coarse salt and freshly ground pepper

Steps:

  • Melt the butter in a medium skillet over medium-high heat. Add the peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.

SAUTEED RADISHES AND SUGAR SNAP PEAS WITH DILL



Sauteed Radishes and Sugar Snap Peas with Dill image

Categories     Side     Sauté     Vegetarian     Quick & Easy     Orange     Radish     Shallot     Dill     Sugar Snap Pea     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill

Steps:

  • This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

SAUTEED PEAS AND SCALLIONS



Sauteed Peas and Scallions image

Scallions add a savory note to sweet peas in this dish. Cooking the peas only briefly -- in a little bit of butter -- lets them retain their flavor, color, and texture.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Number Of Ingredients 4

2 tablespoons unsalted butter
3 cups shelled fresh peas or thawed frozen peas
3 scallions, white and green parts only, thinly sliced diagonally
Coarse salt and freshly ground pepper

Steps:

  • Melt butter in a medium skillet over medium-high heat. Add peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.

SUGAR SNAP PEA AND RADISH SALAD



Sugar Snap Pea and Radish Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
  • Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
  • In a large salad bowl, combine the peas, radishes, and minced chives.
  • For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
  • Toss the vinaigrette with the salad and serve.

SAUTEED RADISHES AND SUGAR SNAP PEAS



Sauteed Radishes and Sugar Snap Peas image

Categories     Vegetable     Side     Sauté     Easter     Radish     Spring     Sugar Snap Pea     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 3

3 1/2 pounds sugar snap peas, strings removed
6 tablespoons (3/4 stick) butter
20 radishes (from 2 bunches), sliced 1/8 inch thick

Steps:

  • Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
  • Transfer vegetables to bowl; serve.

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