Pea recipes from our Agriculture Supported Communities program.
NEW! Sauteed Sugar Snaps with Radishes and Mint
Adapted from Keepers by Kathy Brennon and Caroline Campion
1 tablespoon olive oil
1 tablespoon butter
3/4 pound sugar snap peas halved crosswise on the diagonal
6-10 radishes, (or small turnips), each cut into six wedges
Salt and pepper
Handful of fresh mint leaves, roughly chopped (can also substitute fresh dill)
In a large skillet, heat the oil and butter over medium-high heat. Add the sugar snaps and radishes, season with salt and pepper, and cook, stirring often, until just crisp-tender, about 4 minutes. Remove from the heat, stir in the mint, then check the seasonings and serve. Makes 4 servings.