Peas, Sugar Snap 1/2 lb,

Sugar Snap peas can be pickled to preserve or stored in a bag in the refrigerator for up to a week.

Sugar Snap peas are versatile and can be enjoyed both raw, blanched and cooled, or cooked. Serve whole on crudités platters or as an appetizer paired with cream-based dips and cheeses. Cut in half and add to green, pasta or grain salads. Cut into bite-sized pieces or julienne for a raw salad or slaw. Sugar Snap peas are used whole in stir-fries, soups and sautés. Often, they are simply tossed in olive oil, salt and pepper and sautéed or roasted. They can be braised alongside beef, duck, and poultry and pair well with shrimp, chilies, Asian flavors, corn, radishes, Mediterranean flavors, garlic, lemon, nuts and fresh herbs. Top pizzas, avocado or hummus toast or crostini for hors d’ouerves.

Sugar Snap peas are an excellent source of vitamins A and C, and fiber and a good source of manganese, vitamin K, potassium, iron, and essential B-complex vitamins riboflavin and thiamine.