Thursday, June 19, 2008

Sugar Snap Pea Salad

The sugar snap peas at the Union Square market are the best in memory. Many vendors are selling them, I bought a pound for $3 from Mignorelli Farm's, they aren't organic but they are from Tivoli NY and have a very large selection of vegetables. They also had Shell Peas and lots of greens! Also Keith's Farms one of my favorite places at the market has spring racombole garlic that are divine, fried in some butter and olive oil with pasta. Maybe some arugula and Parmesan.

Debby and Craig were over for leftovers and I wanted to make something crunchy and fresh to go with the left over pasta casserole so...

Trim your sugar snap peas. Bring a pot of water to boil, add a pinch of salt to the water and throw in the peas. This is a very quick process, the peas turn a darker shade of green, takes
about 1 minute, remove peas immediately plunging them into a bowl filled with ice water.

When they are cool, drain them, pat them dry, then take fresh lemon juice (about one lemon), a handful of mint leaves, ground cumin (2 tsp'ish), salt and ground black pepper toss it altogether, season to taste and eat.



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