Monday, May 17, 2010

Market Fresh: Snow Peas

Snow peas are such a delicious, healthy, and wonderful vegetable. They are great raw on a veggie tray with or without dip and they are an excellent addition to stir-frys. Today I'm sharing three recipes for crunchy, yummy snow peas. They are all adapted from and they are all vegetarian and gluten-free. We really liked all three! Hope you enjoy!

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10 oz. snow peas
2 ribs celery
1/3 c. toasted walnuts, roughly chopped
Olive oil
Lemon juice
Salt & Pepper to taste
1 Avocado, thinly sliced
1 Tb. fresh chives, chopped

Thinly slice snow peas lengthwise. Toss with thinly sliced celery ribs (add
the leaves, too) and toasted walnuts. Dress with olive oil and lemon juice to taste (I used equal parts of both), and
season with salt and pepper. Gently stir in a thinly sliced avocado and minced chives.

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2 tsp. olive oil
2 shallots minced
1 lb. assorted fresh mushrooms, sliced thinly
1/2 lb. of fresh snow peas, julienned
3/4 c. toasted pine nuts
1 lb. orzo, cooked according to box directions
1 Tb. of butter, optional
Salt and freshly ground black pepper

Heat olive oil in a saute pan. Add shallots and saute. Add mushrooms and saute until brown. Add snow peas and cook for 1 minute. Add pine nuts. Add mixture to the orzo. Butter may be added, to taste. Season with salt and pepper, to taste.

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2 Tb. butter
8 oz. snow peas
1 bunch scallions, chopped
pinch of sugar
1/4 c. water
salt to taste

Melt butter in a large skillet over medium-high heat. Add snow peas, chopped scallions, a pinch of sugar and water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt to taste.

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