sugar snap peas


Shredded Pea Salad


  • 1 lb snap peas, washed and de-stemmed
  • 1/4 olive oil
  • 1-2 TBSP lemon juice
  • 1-3 TBSP white balsamic vinegar
  • 1 TBSP honey
  • 1 clove garlic, pressed
  • 1 TBSP each fresh chopped thyme and basil
  • Salt and pepper to taste


  1. Shred peas with thinnest blade on cuisinart. Dump into large salad bowl
  2. To make the dressing, blend the rest of the ingredients together. Make sure it’s not too runny before pouring over the peas. If it is, add more oil or honey to thicken
  3. Toss together and voila! This really is one of the easiest salads we make!
CSA members, News, Recipe

Prismatic peas and pink turnips

  • Servings: 2-4
  • Difficulty: easy
  • Print

Prismatic Peas


  • Sugar snap peas
  • 1 bunch thinly slice pink turnips
  • 1 bunch green shallots
  • 1-2 TBSP butter
  • Parsley, chopped
  • Lemon, sliced into wedges


  1. Blanch peas in salted water for 1 minute. Drain and rinse with cold water.
  2. Heat butter or oil in pan, and sauté green shallots until soft.
  3. Add thinly sliced turnips, peas, salt and pepper. Cook until desired softness (we like al dante, which doesn’t take very long).
  4. Remove from heat; toss with parsley and serve with lemon wedge.
CSA members, Recipe

Summer Quinoa Medley

No Comments

  • Servings: 2-4
  • Difficulty: moderate
  • Print

Zucchini Quinoa Medely


  • 1 cup quinoa (prepare as directed)
  • Salt and pepper to taste
  • Summer squash, cubed
  • Peas, rough chopped
  • 1/3 cup slivered almonds, toasted
  • 2 tablespoons thinly sliced scallions
  • ¼ cup fresh chopped basil
  • 2 ounces fresh mozzarella cheese, cut into small chunks
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic


  1. Prepare quinoa as directed (I like to use a chicken or vegetable stock instead of water for added flavor). After its done cooking, rinse in cool water and chill in refrigerator
  2. Meanwhile, toast almonds
  3. Chop squash, peas, scallions, mozzarella and basil. Set asid
  4. To prepare dressing, whisk together vinegar, olive oil, minced garlic
  5. Mix everything together. Chill before serving, or if you’re too hungry, just eat it
CSA members, Recipe

Quick thyme-sautéed Sugar Snap Peas

1 Comment


  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallots (or spring green garlic!)
  • 1 teaspoon chopped fresh thyme
  • salt to taste


On the stove:

  1. Mix sugar snap peas in a bowl with olive oil, shallots, thyme and salt.
  2. Sauté over medium-high heat for around 5 minutes or until peas are slightly softened (barely cooked really, just warmed and glazed and delicious!)

In the oven:

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.