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Sautéed Sugar Snap Peas with Lemon and Shallots

Sautéed Sugar Snap Peas with Lemon and Shallots


Note: Use the freshest sugar snap peas you can find for best results.


  • 1 Pound sugar snap peas
  • 1 clove garlic, sliced thinly
  • Two 1/2-inch slices lemon, peels sliced into strips about 1/4-inch long
  • 2 Tablespoons olive oil, plus a drop
  • 1 Teaspoon breadcrumbs
  • 1 shallot, sliced thinly
  • Salt and pepper, to taste


Snap the ends off the sugar snap peas. Set aside. In a bowl, combine the garlic and lemon peel with a drop of olive oil. Toss and add the breadcrumbs. Heat the remaining olive oil in a pan over medium-high heat. Add the garlic and lemon peel. Fry until crisp, about 1-2 minutes. Add the shallot and sugar snap peas. Toss until the peas are tender, about 2-3 minutes.

Season with salt and pepper, to taste. Add the lemon juice over the dish (to taste, depending on how lemon-y you like your dinner).

Sautéed Sugar Snap Peas

A great tasting fresh side dish with a touch of the orient. A big hit in our house and I hope it becomes a hit in yours.


  • 1 Tablespoon Olive Oil
  • ½ cups Fresh Mushrooms
  • 1 quart Fresh Sugar Snap Peas
  • 1 clove Garlic
  • 2 teaspoons Light Soy Sauce
  • ½ teaspoons Sesame Oil
  • 1 teaspoon Sesame Seeds
  • Salt And Black Pepper To Taste


Heat a large skillet over medium-high heat and add olive oil.

Slice mushrooms thinly and add to pan. Cook until mushrooms are browned, about 4 minutes.

Cut peas in half on the bias (diagonally). Add the peas to the sauté pan and toss frequently for about 5 minutes.

Chop garlic finely and add to the pan. Add the soy sauce and sesame oil and cook for 2 minutes, tossing frequently to avoid scorching. Remove from heat and transfer to a bowl.

The Way Ina Garten Prepares Sugar Snap Peas Just Changed My Life

I’m admittedly an Ina Garten fangirl. I record every single episode of the Barefoot Contessa on my DVR (although I’m sure I’ve already watched all of them at least once).

On Episode 5 of Season 5 (called “Make It Fast”), Ina makes herb-coated roasted salmon and chicken with shallots, plus three speedy sides: roasted tomatoes, saut sugar snap peas, and blanched haricots vert with herbed butter.

Stay up to date on what healthy means now.

All of these sound absolutely delicious, but one thing in particular caught my attention: How Ina was prepping her sugar snap peas. I had to pause and rewind the episode a few times to watch (and rewatch) her technique. Ina used her paring knife to seamlessly strip the pea’s fibrous stem and string off in one single motion. It was pure genius𠅊nd so much better than my inept slicing-off-the-ends and leaving the string to be endlessly chewed at dinner, until it&aposs finally discreetly spit into a paper napkin.

How had I never noticed this before in all my Barefoot Contessa binge watching?

Here’s a video that mimics her technique:

Anyone who’s ever had sugar snap peas with the strings still intact knows that they have an unpleasant texture that’s reminiscent of dental floss. But it&aposs annoying𠅊nd time consuming—to sit there and try to cut the strings off every single pea, not to mention wasteful, if you&aposre slicing some of the pea off with every string.

That&aposs why I tend to just suffer through fibrous, tough peas. I wondered if I was the only person in the world who didn&apost know how to do this. Why had I gone my whole life snapping the ends off and ignoring the strings? I felt like I𠆝 turned a new culinary leaf.

Thanks to Ina Garten, my life is changed, and I will never prep sugar snap peas the same way again.


Ok, snap peas are delicious but what are the snap pea health benefits? I mean…are snap peas healthy?

Thanks for asking. You know I love ya!

Snap peas are healthy, yes. And they also have numerous health benefits.

Wanna talk about them? Yeah? Ok. Mwah.

  • Are high in fiber, which means they help your digestive system to work properly and they regulate your blood sugar levels.
  • Are low in calories. One cup of snap peas contains only 60 calories.
  • Are fat-free and they contain folate. Folate helps to lower the levels of amino acids in your body.
  • Are high in vitamin C. Vitamin C boots our immune system and prevents cold and flu.
  • Contain carotenoid. Carotenoid promotes eye health.
  • Contain calcium. Calcium is good for bone health.
  • Contain iron, which can help in combating anemia.

Snap pea nutrition per serving (serving size – 1 cup)

  • Calories – 60
  • Fat – 0
  • Cholesterol – 0
  • Potassium – 0
  • Carbs – 10.5g
  • Dietary fiber – 3g
  • Sugars – 4.5g
  • Vitamin A – 8% of the recommended daily dose
  • Vitamin C – 18% of the recommended daily dose
  • Calcium – 6% of the recommended daily dose
  • Iron – 13% of the recommended daily dose

As you can see, sugar snap peas are undoubtedly good for you.

They're peas with a thick, rounded, edible pod. They are delightfully crunchy and slightly sweet when eaten raw. When cooked, they take on a more savory flavor profile. It's important to cook them just until tender-crisp, to preserve their beautiful green color and fresh taste.

You don't have to. I actually love eating them raw. They are crunchy, subtly sweet, and wonderful on their own or dipped in ranch, in tahini sauce, or in Greek yogurt dip. I also like them as a vehicle for scooping up guacamole or salsa (or both!).
Having said that, their texture and flavor change pretty dramatically when they're cooked. So this dish makes a very nice variation on eating them raw.

You don't have to. It is a good idea to remove the string that runs down the middle of the pods since they are difficult to chew and digest. You can buy bags of stringless pods, and I often do that. To me, the convenience is worth the extra cost.

  • 1 pound sugar snap peas, trimmed (about 4 cups)
  • 1 large shallot, halved and thinly sliced (about 1/4 cup)
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 2 pieces cooked bacon, crumbled (optional)

Preheat oven to 475 degrees F.

Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Stir-Fried Beef With Snap Peas and Oyster Sauce

For this stir-fry, we pair crispy snap peas with skirt steak, which we consider the best cut of beef for stir-frying due to its marinade-friendly loose grain and its thin, quick-cooking strip form. Marinate the beef after slicing it for the best texture. We use a traditional sweet oyster sauce for this recipe, blending oyster sauce, chicken broth, soy sauce, sugar, sesame oil, and Chinese rice wine.

The Most Delicious Part of Spring Is.

If you find yourself hitting the jackpot of April produce, there's one dish to make—and this is it. It's a bracing and bright tangle of sautéed ramps (though you could use scallions, if ramps aren't available in your area) and crisp-tender sugar snaps, with baby squash thrown in at the end of the cooking so it softens but still remains toothsome. Toss in a few handfuls of pea tendrils and walnuts just before serving, and you'll never be happier that spring is (finally!) here.

Most of us are used to eating asparagus spears steamed. But when you blast the stalks with high heat (think from a 400-plus-degree oven), their sharp flavor mellows, and they turn slightly sweet. Goat cheese and lemon zest add richness and zing.

These members of the onion and garlic family can be pricey, but spring is the time to score deals at farmers' markets. Leeks usually pop up in soups (especially potato), but when you poach them on their own and dress them in a zippy vinaigrette, they can turn a simple dinner of roasted chicken and potatoes into a very French-feeling meal with a delicately sweet edge.

Few vegetables look as striking as beets—and while you can get them year-round, the first ones of the new harvest are more tender than those you'll find later in the season. This stunning salad (many parts of which can be made ahead) showcases the produce both raw and roasted, so you get a delightful balance of flavor and texture.

The longer, thinner green beans known as haricots verts are often seen atop salad nicoise. But if you see them for sale this spring, grab a few handfuls and use them in this light and delicious side dish, which also includes sugar snap peas. You sauté the vegetables in butter, which gives them a beautiful glazed look, and then add some water, so they can quickly steam but do not turn chewy.

Also called lamb's lettuce (aw!), mâche has tiny leaves that you wouldn't want to weigh down with creamy ranch or even Caesar dressing. Instead, drizzle a small amount of Dijon vinaigrette on top and toss ever-so-gently to preserve the mâche's soft texture. Cut the rest of this salad's elements—cooked beets, pancetta, pear, goat cheese and walnuts—into small,1/2-inch pieces, so they compliment (instead of crush) the lettuce, and you'll be rewarded with a dish that looks as good as it tastes.

Photo: Paulette Phlipot © 2012

We know: Preparing fresh fava beans can be tedious. It's a two-step process that first involves getting the beans out of the pod, and then removing the beans from their shells. But if you don't mind a little work (consider it a meditative activity!), you'll discover a rich, almost smoky-tasting bean that adds richness to pearled couscous with sweet shallots, briny Kalamata olives and bright lemon.

Recipe: Brussels Sprouts Chicken Salad

…with 4 oz sous vide chicken breast


10 0z Brussels sprouts, raw, shredded

1/4 cup (1.5 oz) almond slivers or slices, toasted

2 and 1/4 Tbsp bacon bits (or 2 slices of bacon, fried, diced)

8 oz cooked chicken breast (boneless, skinless), sliced

1.5 Tbsp apple cider vinegar


Toast the almonds in a frying pan over medium heat, stirring frequently, until fragrant and slightly browned. this only takes a few minutes.Remove from heat and set aside.

Brussels sprouts: Slice off a small portion of the base or stalk and discard that along with any nasty leaves. I then like to rinse or briefly soak the sprouts in cold water to remove dust and unwanted particles. Then shred the sprouts with a knife, food processor, or mandolin. I used a knife. After this most of the work is done.

In a large bowl, dump the sprouts onion, almonds, bacon bits, and cranberries.

Combine the EVOO, vinegar, and sugar in bowl and whisk thoroughly, or put then in a jar and shake well. Pour over the sprouts and mix well. Salt and pepper to taste (may not need any). This is four cups of salad.

Servings size: 2 cups salad plus 4 oz chicken breast

Rough nutrient analysis of one serving (

Substitute 4 oz of steak for the chicken. Mix 1.5 oz of parmesan cheese into the salad. Substitute dried cherries or raisins for the cranberries ounce for ounce. Substitute toasted crumbled walnuts for the almonds. Experiment with other vinegars.

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Sautéed Sugar Snap Peas and Pistachios

Add a healthy gluten free side dish to your favorite dinner recipe with Sautéed Sugar Snap Peas and Pistachios that’s ready in 10 minutes.

I love trying new combinations of ingredients and this combo is made in heaven.

I came up with this recipe for Sautéed Sugar Snap Peas and Pistachios because I was looking for a combination between the sweetness of the peas and the saltiness of nuts, in this case, pistachios. It didn’t disappoint.

It’s definitely a quick and easy recipe that you’ll want to keep in your arsenal when scrambling for a healthy side dish for your family. Enjoy!

Watch the video: Stir-fry Sugar Snap Peas (January 2022).