Peas are one of the first crops we can plant and harvest in the vegetable garden, so we love them first for their earliness. Sugar snap peas are particularly satisfying, since they can be harvested early and eaten whole, or picked slightly later and shelled as regular peas. This vegetable is sweet and delicious so it’s no wonder we plant them annually. But let’s face it: they need to be picked daily once they start to mature and how many peas can the average family eat?
If you have lots of kids or a large extended family there isn’t a problem. But if there are two to four people in your household, you’ll harvest more sugar snap peas then humans should be allowed to have. And this is one vegetable that doesn’t really freeze or can very well.
In the early summer it becomes my mission to develop as many recipes as possible that use sugar snap peas. Yes, you can stir fry them with traditional Asian seasonings such as ginger, soy sauce and sesame oil. But why stop there? The sweet, crunchiness of sugar snap peas lends itself to other, cross-cultural combinations. Here are the two dishes I’ve made most frequently with my nightly harvests.
My second recipe is an easy dish that uses snap peas, olives, and chopped cheese. I had manchego cheese on hand but you could also use Parmesan or goat cheese. This combination is good because you have the sweet crunch of the snap peas, the oil and saltiness of the olives, and the creaminess of the cheese.