Sugar Snap Peas With Oregano 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:

• With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
• Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
• In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
• Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

Steps:

• In a large skillet, combine snap peas and cup water; season with salt. Bring to a boil over medium-high. Cook until water has evaporated, 3 to 4 minutes.
• Add butter, and continue to cook, stirring frequently, until snap peas are crisp-tender, about 2 minutes. Remove from heat; stir in oregano.

Steps:

• Preheat oven to 400°. Toss together all ingredients; spread in a 15x10x1-in. pan. Roast until peas are crisp-tender, 8-10 minutes, stirring once.

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.