Sugar Snap Peas with Lemon and Mint
A quick and refreshing way to do something creative with those snap peas! It's perfect for a light summery snack or as a side dish for a meal in Gibbons Park surrounded by friends and family.
1 pound snap peas, trimmed
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoons Zatoun extra virgin olive oil
1 teaspoon minced Hyde Park garlic scapes
1 tablespoon chopped Dolway Organic mint leaves
Salt and freshly ground pepper, to taste
Springett's Honey, to taste
Fill a large bowl with water and ice. Set aside.
Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
Using a slotted spoon or drain water using a collindar. Quickly transfer snap peas to ice water.
Whisk all other ingredients together in large bowl. If the vinagrette tastes too acidic, add a touch of honey to sweeten. Drain snap peas and toss with the vinaigrette.
recipe adapted fron and image credit to: Kelli Foster