Recipe of the Week:
Snap Peas with Lemon and Mint
Blanching and shocking your veggies is a great way to cook them and still keep them crisp and crunchy in salads and other dishes. Simply boil a pot of water, add your veggies and cook until desired texture. Transfer to a bowl of ice water and use them in whatever preparation you'd like! Blanching and shocking also keeps their colors bright.
1 pound snap peas, trimmed
1 tablespoon lemon juice
1 tablespoon lemon zest
3 teaspoons extra virgin olive oil
1 teaspoon minced sweet onion
1 tablespoon chopped mint leaves
Salt & Pepper to taste
- Fill a large bowl with water and ice. Set aside
- Bring a large pot of water to a boil Add snap peas and cook until just tender yet still crisp, about two minutes.
- Using a slotted spoon, transfer snap peas to ice water.
- Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.
Recipe Serves 4