Sugar Snap Peas With Mint Recipes

Steps:

• Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
• Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Steps:

• In a kettle of salted boiling water cook the snap peas for 1 to 3 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. In a large skillet melt the butter, add 1 tablespoon of the mint, the peas, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the peas are heated through. Sprinkle the peas with the remaining 1 tablespoon mint.

Steps:

• In a large nonstick skillet, heat oil over medium high heat.
• Add sugar snap peas, green onions and water. Cook, shaking skillet occasionally for 3 to 5 minutes, until peas are bright green and tender-crisp and water evaporated.
• Add mint or serve without. Add salt and pepper if necessary. Serve at once.

Steps:

• Trim off and discard the tips of the peas.
• Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
• Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
• Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.

Steps:

• In a large skillet, bring 1 in. of water to a boil. Add snap peas; cover and cook for 1-2 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In the same skillet, saute the peas, onions, garlic, salt and pepper in oil until crisp-tender. Sprinkle with mint.

Steps:

• In skillet, combine peas and apple juice; bring to a boil.
• Cover and cook on med for 2 minutes.
• Add mint and lemon, bring to a boil.
• Cook for 1 minute.
• Add butter and toss well.

Steps:

• Place 1 in. of water in a large skillet. Add peas and sugar; bring to a boil. Reduce heat; simmer, covered, until peas are crisp-tender, 4-5 minutes; drain. Stir in mint and butter.

Steps:

• In a 12-inch nonstick skillet, bring 1/4 cup water and butter to a boil over high. Add snap peas; cover, and cook until bright green, about 2 minutes.
• Remove lid; reduce heat to medium. Continue cooking, tossing occasionally, until peas are crisp-tender and water has evaporated, 2 to 4 minutes. Remove from heat.
• Toss with mint leaves; season with coarse salt and ground pepper.

Steps:

• Pluck off and discard the end of each pea pod.
• Bring enough water to boil to cover the peas. Add salt to taste.
• Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
• Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
• Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.

Steps:

• Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.