Sugar snap peas
They are a cross between green peas and flat peas and are entirely edible.
Their plump, green pods are smooth, curved, and smaller than green pea pods.
Inside are light green, bean-like peas. Sugar snap peas have a pleasing crunch and sweet flavour, and are used raw, blanched or briefly cooked.
To store, place unwashed in a perforated bag and refrigerate up to 5 days.
Prep and cook:
Remove the strings on both pod seams. Starting from the bottom tip, pull, the string up the front seam. Then snap off the stem and pull the string down the back seam. Serve raw in salads or an fresh vegetable platter. Or cook only briefly to retain crispness. To blanch, place in boiling water 2 minutes, then plunge into ice-water. To cook: sautéed, or stir fry 2 to 3 minutes, or steam no more than 4 minutes.
Goes with: Herbs spices and flavours such as: Balsamic vinegar, butter, garlic, lemon, marjoram, mint, olive oil, salt, sesame seed, tarragon.
Foods: Almonds, bacon, cheery tomatoes, chicken, seafood, onion pork, rice.
Low calories, no fat or cholesterol.
Provides beta-carotene, lutein, and zeaxanthin, antioxidants that may help prevent eye disease.