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All About Seasonal Sugar Snap Peas

Nutrition_Facts_Sugar_Snap_PeasSugar snap peas are a good source of vitamin C, packed with dietary fiber and high in Vitamin K. They contain phytonutrients that have antioxidant and anti-inflammatory properties and are naturally low in fat; saturated fat free; sodium free; cholesterol free.

 How to Select

Choose firm, smooth and bright green peas that are blemish-free

 How to Store

Refrigerate sugar snap peas for 10 days to 14 days.

5 Ways to Enjoy Sugar Snap Peas!

  • A Pea Pesto. The light, sweet tasting pea pairs beautifully with fresh mint or basil. In a food processor, puree fresh herbs, boiled peas, garlic, pine nuts, olive oil, parmesan and salt and presto! You have pea pesto.
  • Crisp green salad. Nothing makes a salad pop like sugar snap peas. Simply top of your summer salad with sugar snap peas to add texture and flavor!
  • In a pasta primavera! Nothing turns pasta into a summertime dish like fresh peas. Whether you use them in a light cream sauce or simply dressed with olive, your dish will leave mouths watering.
  • Roasted snap peas with shallots. Bake sugar snap peas with thinly sliced shallot, olive oil, salt and pepper on a baking sheet at 475°F for about 15 minutes. Top with crumbled bacon and you’ll have a delectable side dish ready
  • Just Pop a Few! Then a few more. They’re delicious as is!

Snap Pea Salad with Radish & Lime

SA4801

Makes: 4 Servings (~1 cup each)

Prep Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 8 ounces sugar snap peas, trimmed and halved (about 2 cups)
  • 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)
  • 3 tablespoons lime juice
  • ½ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • 1 bunch radishes, trimmed and thinly sliced (about 10)

Directions:

  1. Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to baking sheet. Refrigerate until chilled, about 20 minutes.
  2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

 Nutrition Facts Per Serving: 110 calories; 7 g fat (1 g sat, 5 g mono; 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 3 g fiber; 157 mg sodium; 140 mg potassium

Source: fruitsandveggiesmorematters.com

Recipe & Photo: eatingwell.com

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