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Sugar snap peas (photo by Louis Hiemstra | IST).
Almost everyone loves peas, but few people serve snap peas—even though they’re available year-round.
Sugar snap peas are a cross-breed of the English pea and the Asian snow pea, delivering the best traits of both. Completely edible like snow peas (but with a crunchier pod), the sweet pea pods are filled with plump, round green peas.
And they’re a culinary bargain.
There are two grams of dietary fiber and 35 calories per 2/3 cup serving of sugar snap peas.
Sugar snap peas are rich in minerals, with high concentrations of magnesium and calcium.
They’re also a good source of potassium and phosphorus.
One serving provides a 90% of the RDA of vitamin C, along with niacin, riboflavin, thiamin and vitamin A.
They have no cholesterol or fat, and are very low in sodium.
Sugar snap peas can be eaten raw or cooked (boiled, microwaved, steamed or stir-fried). They can be enjoyed plain, with a dab of butter or a sprinkle of soy sauce (we like a mix of low-sodium soy sauce and yuzu juice).
We serve them alongside fish, meat and poultry:
Try this recipe for Seared Wild King Salmon with Sugar Snap Peas, Avocado and Tangerine-Fennel Beurre Blanc. More ideas:
Toss them into a green salad or a salad with radishes and cucumbers with ginger dressing, or tossed in a 4:1 vinaigrette of olive oil and yuzu or lime juice.
They’re delicious with asparagus, steamed as a side or in a salad.
Add them to pasta with shrimp or scallops.
Steam them as part of a mixed vegetable medly.
You’ll enjoy the “snap” in your recipes.
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