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Chef Linda Weiss March 26, 2010

Somewhere between England and China (actually over Idaho), a couple of pea pods bumped into each other. One was the snow pea and the other the English Pea or close to it. They became one in the form of a delicious pea that has an extremely tender shell with very sweet peas inside, and the entire envelope is edible. A very nice union, I must say.

There is much versatility in cooking sugar snap peas. The sugar snaps can be cooked like snow peas by stir-frying them with a little garlic in olive oil, tossed into Asian food instead of snow peas, and steamed young sugar snaps make a great side dish, or snack. See a few of my other ideas at the bottom of the page.

Sugar Snap Peas & Potatoes

1 pound sugar snap peas (cleaned as above)
1 1/2 pounds tiny or small new potatoes (cut in half if large)
2 tablespoons butter
2 tablespoon olive oil
1 tablespoon fresh dill, finely chopped
Salt and pepper to taste

Cut a strip of peel around the new potatoes with a paring knife. Cook the potatoes in boiling salted water until tender. Drain. Set aside.
In a large skillet, melt butter and add olive oil. Heat the oil until sizzling.
Add the sugar snap peas and sauté the peas until tender.
Add the potatoes to the skillet and toss with the peas and fresh dill. Add salt and pepper to taste. Serve immediately. Serves 4.

Sugar snap peas and pasta -add steamed peas to your Linguine with Alfredo.

Sugar snap peas and cauliflower-add steamed peas to cauliflower.

Sugar snap peas and potato salad-add blanched sugar snap peas to finished potato salad for extra crunch.

Sugar Snaps & Mushrooms

1 pound sugar snaps (strings removed and ends clipped)
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons finely chopped sweet onion
2 cloves garlic, finely minced
1/2 pound fresh cleaned mushrooms, roughly chopped
Salt and pepper to taste

Melt the butter and add the olive oil. Heat to the point that the oil is almost smoking, but not burning.
Add the onion, garlic and mushrooms and sauté for 1 minute.
Add the sugar snap peas and continue to sauté until the peas are tender.
Add salt and pepper to taste.

Serves 4-6.

Visit Chef Linda at her website:
and her blog:
Linda’s first book, Memories From Home, Cooking with Family & Friends
is available at or at her website.

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