SUGAR SNAP PEAS
PRODUCT DETAILS
CHARACTERISTICS
SEASONALITY: ALL YEAR
| LOCATIONS | MONTHS |
| México | Jan-Jun, Oct-Dec |
| Guatemala | Jan-Jun, Dec |
| Peru | May-Nov |
| Kenya | Jan-Mar, Dec |
| Zimbabwe | Apr-Oct |
RECIPE
PEA AND RADISH SALAD
(4 Servings)
Ingredients:
– ½ pound green beans
– ½ pound fresh sweet peas
– 2 cups of water
– 6 large radishes, thinly sliced
– 3 tablespoons of hazelnuts
– ½ pound of goat cheese
– 2 tablespoons of honey
– 1 teaspoon dried tarragon
– ¼ teaspoon salt
– ¼ teaspoon coarse ground pepper
Method
Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, for 4-5 minutes. Add sugar snap peas; simmer until both beans and peas are crisp-tender, another 2-3 minutes. Drain.
Toss beans and peas with radishes, hazelnut, and goat cheese. Stir together honey, tarragon, salt, and pepper. Drizzle over vegetables.
Enjoy!