Sugar Snap Peas With Cumin And Thyme Recipes

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:

• Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
• In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
• Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

Steps:

• Add the oil to a large skillet or wok and place over medium heat.
• When the oil is hot, add in the cumin seeds and mustard seeds.
• As soon as the mustard seeds begin to pop (should be a matter of seconds), turn off the heat.
• When the oil is cooled to medium temperature, place the pan back on medium heat and add in the peas.
• Stir-fry briskly for a few seconds.
• Add in the salt, thyme, and 3 tablespoons of water.
• Bring to a simmer; cover quickly and turn the heat down to low; cook for about 3 minutes or until the peas are almost done.
• Uncover and add in the cayenne, black pepper, and lemon juice.
• Turn the heat to high and quickly boil away all the liquid in the pan while stirring gently to mix the seasonings.
• Serve right away.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
• Bake 6 to 8 minutes in the preheated oven, until tender but firm.

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.