1 tablespoon olive oil
1 pound sugar snap peas
Juice and zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon everything seasoning
Cook Mode Prevent your screen from going dark
INSTRUCTIONS
Heat the oil in a large skillet over high heat.
Add the snap peas and lemon juice. Sauté for 3-5 minutes until bright green and tender but crisp. Some will be lightly browned.
Stir in lemon zest, salt and pepper.
Finish with everything seasoning.
If you want to flavor them with something other than everything seasoning, keep the lemon, salt and pepper and try one of these ideas:
Red pepper flakes add spicy heat.
Butter: Stir in a knob of butter at the end of sautéing.
Garlic: Add one minced garlic clove in the final 30 seconds of sautéing.
Parmesan cheese: Sprinkle them with finely grated Parmesan for a final garnish.
Store leftovers in an airtight container in the refrigerator up to 3 days. Eat them cold or quickly warm them in a skillet over medium heat.
1 pound sugar snap peas, trimmed and halved crosswise
2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely grated Parmesan cheese
In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot. Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.
https://justfarmed.com/wp-content/uploads/2023/06/orzo.jpeg183275Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2023-06-06 10:22:472023-06-06 10:22:47Orzo and Snap Pea Salad
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional
Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
https://justfarmed.com/wp-content/uploads/2023/05/noodle.jpeg183275Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2023-05-30 08:27:042023-05-30 08:27:04Zucchini Ribbons with Garlic Scape Pesto
Sauteed Snap Peas
1 tablespoon olive oil
1 pound sugar snap peas
Juice and zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon everything seasoning
Cook Mode Prevent your screen from going dark
INSTRUCTIONS
Heat the oil in a large skillet over high heat.
Add the snap peas and lemon juice. Sauté for 3-5 minutes until bright green and tender but crisp. Some will be lightly browned.
Stir in lemon zest, salt and pepper.
Finish with everything seasoning.
If you want to flavor them with something other than everything seasoning, keep the lemon, salt and pepper and try one of these ideas:
Red pepper flakes add spicy heat.
Butter: Stir in a knob of butter at the end of sautéing.
Garlic: Add one minced garlic clove in the final 30 seconds of sautéing.
Parmesan cheese: Sprinkle them with finely grated Parmesan for a final garnish.
Store leftovers in an airtight container in the refrigerator up to 3 days. Eat them cold or quickly warm them in a skillet over medium heat.
Orzo and Snap Pea Salad
Orzo and Snap Pea Salad
In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot. Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.
Zucchini Ribbons with Garlic Scape Pesto
Zucchini Ribbons with Garlic Scape Pesto
Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.