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Sugar Snap Peas over Yogurt-Lemon Sauce

TIME: 20 MINUTES, SERVES: 6
Adapted from Bon Appetit

I look forward to Sugar Snap Peas all year. In Pennsylvania, they are only available for a few weeks late Spring, and typically don’t ever make it back to my kitchen. I prefer them raw, so this salad is perfect on a evening when you don’t want to turn on the stove.

This recipe comes together in about 15 minutes, the most time consuming part being removing the stem and slicing. The creamy, tangy dressing pairs perfectly with the snappy sweetness of fresh peas. Truly a seasonal treat.

INGREDIENTS

Peas
1 lb. Sugar Snap Peas, stem & strings removed; Cut in half on a diagonal, or thinly sliced
2 tbls. olive oil
1/2 tsp. lemon zest
Salt & fresh ground black pepper, to taste
Yogurt Sauce
1 cup Greek yogurt (If you can get your hands on Fiddle Creek Dairy products, their yogurt is amazing)
2 tbls. lemon juice
1/2 tsp. lemon zest
1 tsp. green garlic, minced
1 tbls. olive oil
A little buttermilk or water to thin, if necessary
Salt & fresh ground black pepper, to taste
Sumac, for garnish

METHOD

  1. Toss peas with oil, salt, pepper, and lemon zest. Adjust seasoning to taste.

  2. Mix yogurt sauce ingredients together. Thin to desired consistency. It should be thickened, but saucy, rather than a dip.

  3. Pour sauce into a serving bowl and top with peas. Sprinkle with sumac and a few more grinds of fresh pepper to serve.

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