“The Pea Lady” as we affectionally call her, is our first stop at the farmers market. We buy:|
– A big bag of English peas (the kind that you need to shell)
– A bag of snap peas (the kind you can eat without shelling)
– A bag of fava beans (the kind you need to shell twice…it’s complicated, first the outer shell, then the outer skin of the bean…but oh so worth it, bring them to my house and I’ll do it for you).
I love snap peas. In addition to farmers markets you can usually find snap peas in grocery stores this beautiful time of year. They require almost no prep except washing and removing visible hard stems.
Raw, they make an excellent snack. Dip them into hummus or yogurt dip for added protein. Super easy to pack in your kid’s lunch box.
Or make this quick snap pea stir fry. In less than 10 minutes you have a great side to a Weeknight Meal for Busy People.
Remove any visible stems and chop snap peas in half or thirds depending on the size. Don’t be exact, just take a knife, cut into bite-size pieces, go with your intuition. Heat organic sesame oil in saucepan over medium low heat. If you don’t have sesame oil, use olive oil. Add chopped garlic, stir around until it turns golden. Add the snap peas, stir around for about 3-4 minutes, add some sesame seeds (you can buy in bulk or usually wherever they sell seasonings), stir around for another minute. Watch timing, you may need more or less depending on the heat under your pan. Peas should still be crisp, but hot all the way through.
Cook With Love,