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Lemoney Snap Peas

Posted: Thursday, July 4th, 2013


Ingredients:
4 cups water
6 ounces sugar snap peas, trimmed
¼ tsp grated lemon rind
1 tbsp lemon juice
½ tbsp olive oil
½ tsp dijon mustard
¼ tsp sugar
1/8 tsp kosher salt
¼ tsp black pepper
1 shallot, minced

Preparation: Bring water to a boil in a large pot. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally. Combine lemon rind and remaining ingredients in a medium bowl; stir with a whisk. Add peas; toss to coat. Adapted from myrecipes.com.

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