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Peas- storage tips and recipes


Sugar snap peas can be eaten entirely; they are virtually stringless and the pod is quite tasty. Shelling

peas can also be eaten raw, though the string on the pods needs to be removed and the pods are

tougher. You can eat peas raw, or lightly steamed, or even roasted. They will taste best if consumed

quickly, but should be stored in your crisper section in a lightly tied or perforated plastic bag.



Fresh Green Peas and Sugar Snap Peas in Sesame Dressing



2 cups fresh shelled peas (from 2 pounds peas in pods)

1.5 cups sugar snap peas, trimmed

2 tablesp00ns unseasoned rice vinegar

1 tablespoon soy sauce

1 tablesp00n oriental sesame oil

1 tablespoon (packed) golden brown sugar

1 teaspoon coarse kosher salt

1/2 teaspoon black pepper



 Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes.

Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and

drain again. Transfer to large bowl. Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small

bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room

temperature.) Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt

and pepper, if desired. Serve

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