Here’s a simple recipe for using snap peas, which are abundant in local farmer’s markets and grocery store produce sections right now. This makes a great side dish to serve at a barbecue or with salmon. I recently served it with a lemongrass-encrusted salmon, for which I’ll post the recipe soon.
If you have more time—and more snap peas—you might also consider making the Asparagus-Snap Pea-Edamame Salad that I posted last month.
Sesame Snap Peas
Serves 4-6
1 lb. fresh snap peas
1 teaspoon salt
1 teaspoon sesame seeds
2 tablespoons sesame oil
1/4 teaspoon kosher salt (to taste)
Fill a 2-quart saucepan with water, add 1 teaspoon salt, and bring to a simmer. While water is heating, clean and destring the snap peas.
Blanch the peas—toss the peas into the simmering salted water for 30 seconds, then quickly drain and run cold water over them to stop the cooking process. Dry thoroughly and toss peas in a mixing bowl with sesame seeds, sesame oil, and kosher salt to taste.
Serve within two hours—peas will start to yellow if left to sit for too long.
Thyme with Sage 