Traditional recipes

Sugar Snap Peas with Mint and Orange

Sugar Snap Peas with Mint and Orange


  • 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
  • 2 tablespoons (1/4 stick) butter
  • 1 1/2 tablespoons thinly sliced fresh mint leaves
  • 1/2 teaspoon finely grated orange peel

Recipe Preparation

  • 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.

Recipe by Maria Helm Sinskey,Photos by Coral von ZumwaltReviews SectionThis is a very easy way to spice up your sugar snap peas. Loved it!

Snap Peas and Avocado Salad

Snap Peas and Avocado Salad is a healthy, filling and simply delicious salad. Its got the crunch, the crispiness, tanginess and above all it is nutritious.

For Snap Peas and Avocado Salad I’ve sautéed the snap peas in a bit of olive oil and garlic paste. After it cooled down added avocado, mint, feta, salt, pepper and lemon. This is one salad that doesn’t really require a dressing. However, if you want to add a dressing, you can use a creamy Italian Salad Dressing, a Yogurt Dressing. Trust me, it tastes awesome without any dressing.

Salads As An Accompaniment Or A Light Meal

I enjoy salads and have them practically every day. During the Covid time, not being able to go our for walks and generally be active, hubby and I have put on weight. While walking several rounds around the dining table works for hubby, it really did not work for me.. it is too boring! However, now that the cases are down, I make an effort to go down and walk around our block of apartments. Besides that, as we tend to have a heavy lunch, we now have salads for dinner.

Therefore the salads have to be filling, different and exciting too. Usually, I make them colorful or use unusual ingredients so that hubby doesn’t mind having them. As such I don’t usually follow a fixed recipe for salads. Many a times, it all depends on the ingredients I get from the shop. But that is what I love about salads, the versatility.

Some Salads Recipes You May Want to Check Out:

  • Rainbow Salad Bowl – a filling and healthy medley of vegetables and chickpeas.
  • Baked Falafel Salad Bowl – avocado and baked falafel make this salad a meal on its own.
  • Burrito Bowl Salad – quinoa, avocado, beans with a few tortilla chips makes this a delicious light meal.
  • Veg Protein Burrito Bowl – a filling salad with brown rice, chickpeas and lime yogurt. – any excuse to have feta cheese.
  • Mediterranean Pearl Couscous Salad – pearl couscous makes this salad not only filling but yummy too.
  • Moroccan Couscous Salad – with homemade seven spice mixture, chickpeas and cranberries, this salad is a must try.
  • Crunchy Winter Salad – enjoy it warm during winter or cold during summer, filled with roasted buckwheat and sprouted moong.
  • Watermelon and Halloumi Salad – so easy to make and superb.
  • Summer Salad – a salad bursting with flavours from dragon fruit, semi ripe mango, pomelo and onion.

Sunday Funday

Sunday Funday is a group of Food Bloggers who every Sunday share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in. This Sunday the theme is STAY HEALTHY WITH SALADS suggested by SNEHA.

Stir Fry Basics

Stir-fries are a great family meal because most kids really like Chinese food. The flavors of soy and ginger are very appealing and accessible, and when combined with crowd-pleasers like broccoli and chicken, this could become a staple on your weekday dinner list. As always, feel free to play and add in other Asian ingredients, such as sesame oil, hoisin sauce, and so forth.

With crowd-pleasers like broccoli and chicken, this stir fry could become a staple on your weekday dinner list.

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Snap Peas with Orange Ginger Dressing

This sugar snap peas recipe with orange ginger dressing is vegan and gluten-free, really easy and has a fabulous fresh flavor with a zesty punch.

This sugar snap peas recipe with orange ginger dressing is vegan and gluten-free, really easy and has a fabulous fresh flavor with a zesty punch.

I got the sugar snap peas recipe from the Eat Clean Live Well cookbook from Terry Walters. Sugar snap peas are so naturally sweet and delicious. You don’t have to do much to make them taste amazing. This is a really easy recipe that allows the natural flavor of the vegetables to shine.

For those of your who don’t know Terry Walters, she is at the forefront of the clean eating lifestyle movement and is a locavore superhero. She is passionately dedicated to sharing her knowledge and passion to empower others to make positive changes for our health and the health of our environment. Terry is the author of two best-selling cookbooks, Clean Food and Clean Start. She is a James Beard Foundation Award finalist and recipient of the Nautilus Gold and Silver Book Awards. Of her first book, chef Mario Batali said: “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years.”

Terry is regularly featured on television and radio, in print and Internet media, and she serves as Advisor to the Board of Directors for Urban Oaks Organic Farm and as Director of Culinary Education for The Institute of Sustainable Nutrition. She works extensively as an educator, consultant, clean food chef and advocate for healthy change in the way we eat and live.

Her latest book isn’t just a cookbook, it’s a template for eating sustainably with the cycle of the seasons. Terry offers tons of practical advice for stocking a pantry, menu planning, upcycling leftovers, sourcing local food and supporting CSA’s, planting seeds and growing a garden, preserving seasonal produce for use all-year-round, shortcuts for creating quick healthy meals, cleaning up your home and environment, strengthening your immune system, maintaining balance in the colder months, homemade gift ideas, and more.

Then her plant-based recipes are thoughtfully grouped by season, and there are some really interesting flavor combinations. For Spring try the Wild Ramp Pesto, Artichoke Tapenade, Red Lentil Soup with Cumin and Spinach, Healing Mung Bean Soup, Arugula and Mint Salad with Roasted Rhubarb and Lemon Maple Dressing. Apricot Millet with Sage and Dill, Sprouted Lentil Salad with Dried Plums and Toasted Walnuts, Carrot Cake, and Chocolate Chunk Banana Loaves.

For Summer I love the Green Gazpacho, Carrot Peach Soup, Purslane with Strawberries and Fennel, Grilled Kohlrabi and Figs with Cipollini Dressing, Sprouted Chickpea Salad, Shitake Mushroom Bean Burgers, Watermelon Ice with Coconut Milk, and Coconut Cacao Energy Bars.

Fall flavors include Smokey Eggplant Dip, Pear Chutney, Love Your Belly Kraut, Kimchi, Mushroom Soup with Caramelized Onions, Brussels Sprout Slaw with Cranberries, Cauliflower Steaks with Ginger, Turmeric, and Orange, Roasted Squash, Caramelized Shitake and Shallot Lasagna, Kale and Roasted Sunchoke Pesto over Butterbeans, Applesauce Cake, and Roasted Maple Balsamic Pears.

Then, there’s warming winter wonders like Red Onion Pomegranate Relish, Sweet Potato Gumbo, Arugula Salad with Creamy Lemon Parsley Dressing, Mizuna Salad with Roasted Carrots and Asian Pears, Sweet and Smokey Brussels Sprouts, Roasted Fennel and Multicolored Beets, Acorn Squash Cups with Ginger Apple Stuffing, Baked Macaroni and Cheese with Peas and Chard, Tamarind and Blood Orange Tofu, Peppermint Slice, and Chocolate Almond Biscotti.

I’m now excited to try some of Terry’s more exotic combinations.

Bowties with sugar snaps, lemon and ricotta

So, I didn’t really know how to tell you this earlier, but we’ve gone to roam. I mean, we are in Rome, here, for a week and a half. Why so long? Why Rome? Does it even matter? The itch for travel that was more than an overnight book trip to one city or another was intense, as I remember a time pre-kid when we used to go places all of the time, just following the promise of cheap airfare passable-enough hotels to Vienna and Prague and Paris, just because. But we were scared of travelling with a three year-old because I don’t want to wreck the reputation of the one that’s been assigned to us, but you see, as normal as this makes him, he doesn’t always listen. Sometimes he yells? He’s not so good at airplanes. Or fancy restaurants. But I knew there would be a point where the inconveniences incurred by travelling with a preschooler would feel less of a burden than spending another minute taking a serious family vacation somewhere we’ve always wanted to study up close, to linger in long enough that it might almost feel routine after a few days, and here we are. At last.

My obsession with travel, and finding a way to do more of it again, is more of a desire to do things that take me out of my comfort zone. I like studying the way people walk or talk, or even take their coffee, in other places, and I like trying to figure out why. I like learning that everything I thought I knew about something (currently: pizza soon, hopefully: everything else) was wrong. And I like being far enough away from home that even figuring out small things, like where we might buy some milk, or what all those buttons on the washing machine do (just cross your fingers we did it right, okay?), requires full concentration and at least one furrowed brow. Because while I’m having my mind bent by maps with streets that have no name, or streets that have names but aren’t on maps, things that plagued my brain earlier are neglected, and when revisited, have found a way of readjusting themselves into really no longer a big deal. How could they be, in the bigger realm of things? How could they be, in a place with “alleys” so stunning?

I’ve barely been here five days but it’s already clear that the pasta I made us before we left has at least two ingredients too many by Roman standards, although it is no less delicious with them. Roman food is simple, minimal yet a little loud a plate arrives with something that looks so one-note, you think, “this? nah.” And then you try it and wonder why you’ve ever previously bothered making or eating anything so complicated. This, too, is a principle I’m eager to reabsorb, and I’m pretty stoked that I have 16, or 23, if you give gelato its respect due, meals left to still do this.

And now, you! Where are you going, if anywhere, this summer and what can’t you wait to eat when you get there?

Instagram: I am kind of an Instagram junkie, by the way, and if you’re interested, you can check out more of-the-moment impressions over here.

NYC Sur La Table Class: Next Monday, June 24th, I’ll be teaching a one-time-only cooking class at Sur La Table’s Hell’s Kitchen location from 6:30 to 8:30 p.m. Together, we’ll make four recipes from The Smitten Kitchen Cookbook. Tickets can be purchased online. I’d so love it if we could finally hang out! [Updated to add this on 6/17 because my brain has been in una nuvola Roma [in a Roman cloud] the last few weeks and I’d all but forgotten to mention it.] [Updated again 6/18 to say that the tickets are sold out. So sorry for being a tease. I promise to look into more classes like this in the future.]

Bowties with Sugar Snaps, Ricotta and Lemon

As sugar snap season comes and goes all to quickly for my addicted tastes, consider this a template for any green vegetable — segments of asparagus, green beans, snow pea pods, or whole sweet peas — that you think might enjoy some lemon/ricotta/parmesan/salt/pepper treatment. Most of these other vegetables will benefit from 2 to 3 minutes boiling time, so add them earlier in the pasta cooking process.

For a more wintery riff on a lazy weeknight it’s-not-unhealthy-because-it’s-got-lotsa-green-stuff-in-it vegetable pasta dish, there’s this garlic-punched favorite.

Serves 4 to 6 (main course-style), up to 8 as a first course

Salt for pasta water
1 pound sugar snaps
1 pound dried pasta bowties
1/2 cup (about 1 ounce) finely grated pecorino romano or parmesan cheese
Glug, then drizzle, of olive oil
Coarse or fine sea salt for sprinkling
Ground black pepper or red pepper flakes
Juice of 1 lemon, plus more to taste
Few leaves of mint, slivered
1 cup ricotta use fresh if you can find or have motivation to make it

Bring a large pot of well-salted water to boil. While waiting, string sugar snaps and cut into 1/2-inch segments. Cook bowties for two minutes less than the suggested cooking time on the package, then add sugar snaps to pasta. Cook for one minute more. Reserve one cup pasta cooking water, then drain sugar snaps and bowties. Add them back to the empty pot with 1/2 cup pasta cooking water, grated cheese, a glug of olive oil, salt and freshly ground black pepper. Cook on high for one minute, tossing constantly. Add a splash more cooking water if pasta looks too dry. Turn heat off, dollop ricotta all over in large spoonfuls and, without stirring, tip pasta mixture into a wide serving bowl. (I do this because I love the idea of finding slightly unmixed pockets of ricotta.) Drizzle pasta with a small amount of olive oil, then squeeze lemon juice over the whole dish, sprinkle with mint, and finish with an extra sprinkling of parmesan. Serve quickly eat happily.

(Lemon juice, rather rudely, discolors green vegetables so be sure to add this only right before serving, and when it will be eaten before anyone will care.)

Springtime Snap Pea Salad

Clean the sugar snap peas by snapping off one hard tip, grabbing the edge of the “string” that runs across the top, and pulling it off, then snapping off the other end.

When the water is boiling hard, plunge the snap peas into the pot. (Make sure the water is really boiling when you add the peas—you want them to be bright and crisp and crunchy, so they need to cook fast.) Blanch the snap peas for about a minute and a half, until they turn emerald green and their flavor has mellowed a little bit (they should still taste pretty fresh). If you let the snap peas sit in the water too long, the outsides will turn slimy.

While the peas are blanching, make a “bath” of ice and water.

When the peas are ready, pull them out of the pot with a strainer and plunge them right into the ice water bath, to stop the cooking process. Leave them in the ice water to cool completely.


While the snap peas are cooling, put the sun-dried tomatoes in a blender. Add 1 ¾ cups of hot tap water, the garlic, pine nuts, olive oil, tomato paste, and Sriracha. Blend everything together on high speed for about 1 minute, until you have a smooth, sun-dried-tomato-tasting orange paste. (You’ll have a little more sauce than you need for the dish, but this is the best way to get the right proportions).

Cool the sauce down in the fridge for 15 minutes or so: you don’t want to pour hot sauce on your cold snap peas. (The sauce will keep in the fridge for up to 4 days, and in the freezer for up to a month).


Drain the water from the snap peas. Add the radishes to the bowl and mix the vegetables with your hands, so you’ve got an even mix of radishes and snap peas.

Add the basil, mint, salt, pepper, and olive oil to the bowl.

Zest and squeeze in the lemon zest and juice, and then mix everything together well, so that all the radishes and snap peas are coated evenly.


Pull the sauce out of the fridge, and use a spoon to spread it thickly over the bottom of a serving plate.

Pile the snap peas and radishes on top of the sauce.

Sprinkle the Parmesan cheese generously over the top, and serve this up right away.

Power Dip

Adding peas to guacamole gives it a lighter, sweeter flavor. Peas also intensify the color this dip stays green longer than the traditional version.

Using fresh peas? Start with 1 pound of peas in their shells. Frozen works here, too.

1 cup fresh shelled green peas (can substitute frozen peas, thawed)

½ teaspoon red pepper flakes

1 large garlic clove, chopped

1 tablespoon extra-virgin olive oil

1 large ripe avocado, mashed

1 large tomato, finely chopped

2 tablespoons packed cilantro leaves, chopped, with more for garnish

freshly ground pepper to taste

1. If you use fresh peas, blanch them: Place them in a large pot of boiling water for 1 minute, then immediately pour peas into a colander to drain.

2. In a food processor or blender, combine peas, onions, cumin, chili powder, garlic, red pepper flakes, olive oil, and lime juice. Process until smooth.


3. Transfer to a serving bowl. Stir in avocado, tomato, and cilantro. Season with salt and pepper. Serve with whole grain baked tortilla chips, vegetables, or whole grain crackers.

68 calories, 2 grams protein, 6 grams of carbohydrate, 5 grams fat (1 gram saturated fat), 3 grams fiber, 2 grams sugar, 151 milligrams sodium. Calories from fat: 57%.

Sugar Snap Peas with Citrus, Mint and Almonds – Enjoy Tonight!

I can’t really take credit for this recipe. These sugar snap peas were served as a side at a dinner at my parents house and I had to share the recipe! Fresh and light with a delicate flavor, this would be a perfect side for any meal. I LOVE adding fresh herbs to dishes that I make. They have so much more flavor than dried herbs and are also so nutritious!

1 pound sugar snap peas, stems and strings removed
2 shallots, sliced
½ cup sliced almonds
Fresh mint leaves (about 15), chopped
Juice and zest of one large orange
3 T butter or ghee
¼ t salt
Salt flakes or coarse salt, to taste

First, toast the almonds in about 1 tablespoon of butter. Melt the butter in a large saute pan over medium heat. Once it is melted, but not burned, add the almonds and stir until they are golden brown. Be careful not to burn the butter or the almonds. Once they are golden, remove the almonds from the pan and set aside.

To the same pan, add the rest of the butter and melt. Add in the shallots and cook until they are soft and start to brown. Add the snap peas and stir for about 5 minutes, until they turn bright green. Finally, add in the juice and stir for another minute. Stir in the zest, mint, salt and pepper.

Transfer to a beautiful plate, top with toasted almonds and a pinch or two of your coarse sea salt. Serve right away.

Loaded with two types of peas, radishes and mint, this lemony salad sings spring

Though the recipe here is written in the usual detailed format, it’s much more carefree when you get down to it. The breezy spirit of of this spring salad is basically this: Pick up the freshest peas — get two varieties for the fun of it — and radishes you see at the market, and while you’re at it, grab a bunch of tender herbs, too.

When you get home, blanch and chill the peas, then toss them with sliced radishes in a simple lemon and olive oil dressing. That’s the essence of this bright, crisp, farmers-market-inspired salad, which can launch a multitude of spring meals, topped with or served alongside just about any grilled or roasted protein, or a nice slab of feta.

Keep in mind that sometimes the “freshest” sweet green peas are actually frozen. Shell peas turn starchy shortly after picking, so buy fresh ones only if you know they have been recently harvested. If not, you’re better off with a bag of frozen peas, which are frozen right after picking, locking in their sweetness, tenderness and nutrients.

This salad doubles down on the pea power, adding fresh snap peas (you also could go with snow peas) blanched just long enough to stay crisp and bright green, but without that raw taste. As for the radishes, there are so many stunning varieties in season now, go with whatever type looks most appealing. Different shades of red and purple are especially beautiful in this salad. I like to use a mix of colors and can never resist watermelon radishes when I come across them.

The lemony vinaigrette takes advantage of the fragrant citrus zest and juice, and is mellowed out by a touch of honey, which echoes the sweetness of the peas.

  • 1 shallot
  • 2 (15 oz) pkgs stringless sugar snap peas
  • 3 tbsp olive oil
  • 1 cup cilantro leaves
  • 2 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • Preheat oven to 450°F. Finely chop the shallot. On a large baking sheet, toss the peas with shallot, 1 tbsp oil, salt, and pepper. Roast 10–12 min., until golden brown and tender, stirring once halfway through.
  • In a food processor, pulse the cilantro and garlic until chopped. Add the lemon juice, 3 tbsp water, tahini paste, and remaining 2 tbsp oil. Pulse until smooth. Transfer to a bowl and season with salt.
  • Transfer sugar snap peas to serving platter. Serve with tahini sauce.

Stringless sugar snap peas are trimmed and ready to go. Find them in the produce section next to the other pre-cut and prepped vegetables.