Midweek food musings: Sugar snap peas

They totally had me at first bite…

Friends and family members are well aware of my recent love affair with sugar snap peas; they've been present during Sunday dinners ever since I rediscovered them at Trader Joe's a couple of months ago.  It’s the combination of fresh crunch and sweetness, not to mention versatility, that I most enjoy. Another nice thing about these cute green pockets of flavor, is that they can stand alone or be a backdrop for dips (like my roasted eggplant, tomato, onion, and bell pepper purée) —and they can be steamed and then served at room temperature (so they’re part of a simple yet delicious make-ahead side!).

Last Sunday I decided to lightly steam them, and mix ‘em up with some lovely leek, garlic,  shallots, and cherry-red bell pepper; they were very well received. And then I took the leftovers (though there wasn't too much left!) for lunch. They offer delicious, and fresh spring-like flavors.

Sugar Snap Peas with Leeks and Bell Peppers

This is Christine's gorgeous version of the recipe! Thanks for sharing this--!

Serves 6 to 8

1 1/2 to 2 pounds sugar snap peas (rinsed and strings removed)

1 quart chicken stock or water

1 1/2 tablespoons olive oil

2 cloves garlic, thinly sliced
1 shallot, thinly sliced

1 large leek, white and light green parts, halved lengthwise and sliced

1 or 2  red bell peppers,  seeded, stemmed, and coarsely chopped

1 tablespoon white balsamic vinegar

Coarse salt and freshly ground black pepper

In a large pot or steamer, bring the stock or water to a boil over medium-high heat. Add the snap peas, and cook for about 5 minutes, until bright green yet still crisp. Drain and shock with cold water. Let cool to room temperature.

Meanwhile, heat the oil in a sauté pan over medium-high heat. Add the garlic, shallot, leek, and pepper  and sauté until softened, about 3 minutes. Add the peas and stir to blend. Transfer to a serving dish. Add the vinegar and mix well. Season with salt and pepper. Serve at room temperature.