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Sauteed Snap Peas

1 tablespoon olive oil
1 pound sugar snap peas
Juice and zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon everything seasoning
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INSTRUCTIONS
Heat the oil in a large skillet over high heat.
Add the snap peas and lemon juice. Sauté for 3-5 minutes until bright green and tender but crisp. Some will be lightly browned.

Stir in lemon zest, salt and pepper.
Finish with everything seasoning.

If you want to flavor them with something other than everything seasoning, keep the lemon, salt and pepper and try one of these ideas:

Red pepper flakes add spicy heat.

Butter: Stir in a knob of butter at the end of sautéing.

Garlic: Add one minced garlic clove in the final 30 seconds of sautéing.

Parmesan cheese: Sprinkle them with finely grated Parmesan for a final garnish.

Store leftovers in an airtight container in the refrigerator up to 3 days. Eat them cold or quickly warm them in a skillet over medium heat.

Recipes

Orzo and Snap Pea Salad

Coarse salt and Ground Pepper
1/2 pound orzo
1 pound sugar snap peas, trimmed and halved crosswise
2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese

In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot. Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.

Recipes

Italian Sauteed Escarole

Ingredients

2 1-pound bunches of escarole
1/4 cup olive oil
2 cloves garlic
1.5 ounces raisins (small box of dark or golden ones)
3 tablespoons pine nuts
1/4 teaspoon salt (or more to taste)
1/8 teaspoon black pepper

Instructions

Place your raisins in a small bowl of water to plump. Fill a tall, 8-quart pot about ⅔ full with salted water, enough to cover the escarole when you add it later. Put the pot on the stove over high heat to boil. Fill your sink about halfway with cold water.
Cut off the root end of the escarole. With the bunch horizontally in front of you, hold the leaves closed and slice the escarole into three equal sections (or two, if the bunch is small). Place the escarole leaves in the water-filled sink and swirl them around to remove the dirt.
When the water on the stove is boiling, add the cleaned escarole to the pot. When the water returns to boiling, let the escarole cook for one more minute.
Drain the escarole in a colander in the sink and rinse with cold water to cool it off. While the escarole is draining, peel and slice the garlic. Drain the raisins.
When the escarole is cooled, use tongs to place the greens in a lint-free kitchen towel. Wrap the towel around the escarole and squeeze out the liquid. You also could use paper towels, but be careful if the greens are still really warm.
Heat the olive oil over medium-high heat in a 12-inch skillet. Add the garlic, and when it becomes fragrant, add the escarole to the pan, tossing to mix. Add the salt and pepper. Sauté the greens for about three minutes, then add the raisins and pine nuts, stirring to combine. Sauté for another three minutes, or to your liking. Taste again for seasonings.
Either serve immediately or let the escarole come to room temperature first. Refrigerate the leftovers for up to five days. Leftovers should be served at room temperature or just slightly heated in the microwave.

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Sauteed Snap Peas

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