You Scream, I Scream, We All Scream For...Peas?

Spring has sprung and with it comes the peas. Sugar snaps this week. And while they are delicious raw and plain, dipped into hummus, tossed in salads, or lightly blanched and tossed with sesame oil and salt they are also delicious cooked and seasoned and served as a side dish. Try this:

Balsamic and Maple Glazed Sugar Snap Peas

1 shallot, minced small (or one small clove garlic, minced)
1 tsp olive oil
2 Tbs balsamic vinegar
1 Tbs real maple syrup
2 cups sugar snap peas, trimmed and blanched*
salt and pepper to taste

Heat the olive oil in a large saute pan over medium high heat. Add the shallot and cook about a minute - make sure not to brown it. Add in vinegar and maple syrup and cook about 5 minutes until the liquids are reduced to a thick syrup. Add the peas, toss to coat with the glaze and heat the peas. Season with salt and pepper to taste. Serve hot.
*To blanch the peas, cook in boiling salted water for 3-5 minutes, remove and quickly cool either in an ice bath or cold water. Drain thoroughly.

Stay tuned for more de-lishis pea dishes.