Snow Peas

Snow peas are a variety of pea that can be eaten whole while in its pod. Snow peas contain a lot of natural sugar so they are very sweet and tasty to eat raw or cooked. When fresh and eaten raw they are crisp and crunchy. They will be easier to eat if their fibrous string is removed 

Health Benefits of Snow Peas: Snow peas are a great source of Vegetarian protein, Dietary fiber for a healthy digestive system. Vitamin C and Vitamin A for a healthy immune system. Vitamin B6 and Folic acid for a healthy brain. Iron for healthy blood. Potassium for healthy blood pressure. Calcium for strong bones. Snow peas are higher in calcium and vitamin A than other types of peas, and are lower in calories.

 
 
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ASPARAGUS AND SNOW PEA SALAD RECIPE

INGREDIENTS

  • 1 can (400g) very well drained chickpeas, dabbed with kitchen paper to remove as much moisture as possible
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 3 garlic cloves
  • Pinch of salt and pepper
  • 1 bunch asparagus tips
  • 100g snow peas
  • 2 handfuls of fresh rocket or pea shoots (spinach, lamb’s lettuce, little gem, etc. are fine as well)
  • ½ cup fresh peas (you can use frozen, but thawed one instead as well)

For the dressing

  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Juice ½ lemon
  • 2 teaspoons of whole grain mustard
  • 2 teaspoons honey
  • Pinch of salt & pepper

Optional

  • Drizzle a bit of fresh dill and mint leaves to serve

INSTRUCTIONS

  1. In a large bowl, toss chickpeas in oil, cumin, salt and pepper. Pour it all into a pan and toast on a medium - low heat for 10 minutes, stir often. Add minced garlic to the pan and cook it with the chickpeas for further 5 minutes. Turn the heat off.
  2. Meanwhile, place snow peas and asparagus in a shallow bowl and submerge them in boiling water for 3 minutes, then drain and rinse with ice cold water. Drain again and reserve.
  3. Whisk dressing ingredients together. Toss the snow peas, asparagus and peas in the dressing, gently mix the leaves of rocket in, top up with chickpeas and freshly chopped dill or mint leaves. Enjoy!

Sheet Pan Teriyaki Salmon & Veggies

  • 4 6 ounce salmon fillets
  • 2 cups broccoli florets
  • 1 cup snow peas
  • 1 cup bell pepper chopped
  • 1 cup carrots sliced into thin strips
  • sesame seeds for garnish (optional)
  • Teriyaki Sauce:
  • 1/2 cup light soy sauce or 1/4 cup dark soy & 1/4 cup water
  • 1/4 cup brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon sesame oil optional
  • 1 teaspoon cornstarch

INSTRUCTIONS

  1. Pre-heat oven to 400F. Line a baking sheet with foil or grease with oil and set aside. 
     
  2. Whisk all the ingredients for the sauce in a medium bowl.Place salmon in a large ziplock bag or large bowl. Pour sauce over salmon and marinate in the fridge for 15 minutes or up to 24 hours. 
     
  3. Transfer salmon to baking sheet. Reserve the marinade that is left in the bag. Add broccoli, snow peas, bell pepper and carrot to the pan. Spoon a few teaspoons of the marinade oven veggies and drizzle with a teaspoon oil.
     
  4. Bake at 400 for 15 minutes or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
     
  5. While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (2-3).
     
  6. Remove salmon and veggies from the oven and brush remaining sauce on salmon fillets. Top with a sprinkle of sesame seeds if desired. Serve with rice, noodles, salad, or alone. Enjoy!
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Asian Beef with Mushrooms & Snow Peas

Homemade Asian Sauce:

  • 1/2 cup tamari or low-sodium soy sauce
  • 5 tablespoons brown sugar
  • 6 garlic cloves minced
  • 1/2 teaspoon ginger
  • 2 teaspoons rice vinegar

Beef:

  • 10 oz snow peas
  • 4 tablespoons olive oil
  • 10 oz mushrooms sliced thinly
  • 1 pound beef thinly sliced (sirloin steak strips, flank steak, or any other steak)
  1. Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.

  2. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.

  3. Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.

  4. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat.

  5. Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.

  6. Serve over rice.