Sugar Snap Peas With Lemon And Almonds Recipes
LEMON SNAP PEAS
Fifteen minutes, thyme and lemon are really all you need for this delicious side that really comes together in, you guessed it, a snap. Marguerite Shaeffer - Sewell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SNOW PEAS WITH TOASTED ALMONDS
Provided by Maria Helm Sinskey
Categories Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Almond Pea Spring Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Melt butter in medium skillet over medium heat. Add almonds and cook until golden and fragrant and butter begins to brown, stirring frequently, about 11/2 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.
SUGAR SNAP PEAS WITH TOASTED ALMONDS
These crisp sugar snap peas offsetthe richness of our Seared Salmon with Creamy Leek Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Spread almonds on a baking sheet; place in oven. Toast until almonds are golden and fragrant, 8 to 10 minutes. Remove from oven; let cool completely. Transfer half the almonds to a cutting board, and chop coarsely. Place remaining half in the bowl of a food processor fitted with the metal blade; process until almonds are finely chopped, 15 to 20 seconds. Add coarsely chopped almonds, and stir to combine.
- Melt butter in a large skillet over medium heat. Add peas, lemon juice, salt, and pepper; stir until all ingredients are well combined and heated through, about 2 minutes. Sprinkle with almonds, and toss to coat. Transfer to a serving bowl, and serve.
SAUTéED SUGAR SNAP PEAS WITH PINE NUTS, FENNEL & LEMON ZEST RECIPE - (4/5)
Provided by Dr_Mom
Number Of Ingredients 20
Steps:
- Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside. Note: this can be prepared up to one day ahead. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.
SUGAR SNAP PEAS WITH LEMON AND ALMONDS
Make and share this Sugar Snap Peas With Lemon and Almonds recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a medium saucepan. Add peas; cook 2 minutes or until crisp-tender.
- Drain peas in a colander over a bowl, reserving 1 teaspoon cooking water.
- Combine peas, reserved cooking water, butter, and lemon rind, tossing gently to combine. Sprinkle with almonds, salt, and pepper; toss gently to combine.
Nutrition Facts : Calories 56.9, Fat 3.1, SaturatedFat 1.1, Cholesterol 3.8, Sodium 157.5, Carbohydrate 6.8, Fiber 2.9, Sugar 1.4, Protein 2.1
SUGAR SNAP PEAS WITH BACON
Make and share this Sugar Snap Peas with Bacon recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon till crisp set aside.
- In the same pan removing all grease except for a little to cover bottom saute onion, garlic and sugar.
- Add Sugar Snap Peas and broth simmer covered about 5 minutes till crisp tender stirring a couple of times.
- Meanwhile crumble the bacon.
- Place snap peas in a large dish season fresh lemon juice with more salt and pepper if needed.
- Top with bacon and serve.
- And garnish with lemon slices.
SUGAR SNAP PEAS WITH LEMON BUTTER
Categories Side Vegetarian Quick & Easy Pea Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.
SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL
Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 4
Steps:
- Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.
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- Preheat oven to 350°F. Line a rimmed baking sheet with foil. Spread the almonds evenly over the baking sheet. Bake for approximately 5 to 7 minutes total stirring after 3 minutes or until almonds are golden brown. Allow to cool completely before using.
- Bring a large pot filled with 3 quarts of water to a boil over high heat. Add sugar snap peas and cook for 3 to 5 minute or until peas are bright green and crisp tender; drain.
- Transfer peas to a large bowl. Add remaining ingredients and toss gently to coat. Serve at room temperature.
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- Cook peas in boiling salted water to cover 5 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain. (To make ahead, wrap peas in paper towels, and place in a zip-top plastic bag. Seal and chill 8 hours.)
- Melt butter in a medium skillet over medium-high heat; add peas, and sauté 3 minutes. Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.
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HEALTHY PEA SALAD WITH MINT & ALMONDS | THE RUSTIC FOODIE®
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5/5 (1)Total Time 15 minsCategory SaladCalories 310 per serving
- Rinse and trim 4 cups (2 lbs. or so) of garden peas. Remove the flower and tough strings from peas.
- To prepare the dressing combine 4 Tbsp. olive oil, 1 Tbsp. apple cider vinegar, 3 Tbsp. lemon juice, 1 heaping tsp. sugar, and a generous pinch of salt in pepper in a small bowl. Whisk completely to emulsify.
- Toast a 2 oz. package of sliced almonds in a small cast iron skillet on medium-low heat for 5 minutes or so, stirring often to prevent burning. Remove pan from heat once almonds are toasted.
SHAVED ASPARAGUS SALAD WITH SWEET PEAS AND LEMON VINAIGRETTE
From sweetcayenne.com
Cuisine AmericanTotal Time 10 minsCategory SaladCalories 163 per serving
- Combine all of the ingredients for the vinaigrette together in a Mason jar or container with a lid. Shake to combine. Set aside.
- Use a vegetable peeler to shave the asparagus stalks; starting at the base of the stalk and moving down towards the tip of the stalk. Keep shaving until you can no longer shave the length of the stalk. Continue this process for all of the stalks. You will be left with some thin pieces of asparagus leftover that can be saved for later use in a stir fry, or as a sandwich filling or pizza topping.
- Combine the shaved asparagus and halved sugar snap peas in a bowl. Add the vinaigrette and toss to combine. Refrigerate the salad to let the veggies marinate for 30 minutes.
- Arrange the chilled asparagus and peas on a serving platter or plate. Top with shaved cheese and almonds. Serve chilled or at room temperature.
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5/5 (1)Category Side DishesServings 8Total Time 25 mins
- Melt 1 tablespoon of the butter in a large skillet over high until foamy. Add 4 cups of the snap peas, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often, until tender-crisp, 3 to 4 minutes. Transfer peas to a large serving platter. Repeat process with 1 tablespoon of the butter and remaining 4 cups peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Reduce heat under skillet to medium; melt remaining 4 tablespoons butter. Add almonds and Creole seasoning. Cook, stirring constantly, until butter browns, about 3 minutes. Stir in orange juice. Cook, stirring constantly, until sauce is glossy and thickened slightly, about 1 minute. Spoon over peas on platter; sprinkle with orange zest.
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- Bring water to a boil in a medium saucepan. Add peas; cook 2 minutes or until crisp-tender. Drain peas in a colander over a bowl, reserving 1 teaspoon cooking water.
- Combine peas, reserved cooking water, butter, and lemon rind, tossing gently to combine. Sprinkle with almonds, salt, and pepper; toss gently to combine.
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