Peas- storage tips and recipes
Peas
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
Ingredients:
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
Directions:
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