A wise woman (my mother) once told me the secret to avoiding recipe ruts is to always keep your eyes open at the grocery store. This week, I spotted an old favorite: beautiful, fresh sugar snap peas. And now that I’ve found them again, I may never let them go (hello, freezer bags!).
Want to add some sweet, crunchy goodness to your next meal? Start here. Trimming sugar snap peas couldn’t be simpler: Once you’ve given them a good wash, use a paring knife to gently snap off each stem and pull down the length of the pod to remove the tough string. Yup, that’s it!
These lovely little veggies don’t need much to make them shine, so you could just trim ’em, serve ’em with dip and call it a day. But I like to go one step further and use them in a salad recipe (above), a pasta dish, an easy stir-fry or just about anywhere else I can. I’m especially loving them as the stars of this super-simple 2-ingredient appetizer and the one-pot weeknight staple, below.
Click here for the recipe: Sugar Snap Appetizer Bites.
Click here for the recipe: Chicken & Snap Pea Skillet.