Snow peas early morning with fresh dew! A pretty sight. I planted these peas mid-April and have been sowing more along the way. This is a simple saute to accompany summer meals. I also love to just eat them fresh or chopped into garden salads.
Makes four servings (1 cup - 250 ml each)
INGREDIENTS:
# volume | (# ml) | Ingredient |
4 cup | 1 litre | snow peas, fresh ("mange tout") |
3 Tbsp | 45 ml | marjoram, fresh, sliced into ribbons |
1 Tbsp | 15 ml | olive oil, extra virgin, cold pressed |
¼ tsp | 1.25 ml | sea salt (optional) |
Method:
1. Steam snow peas over boiling water. You can remove the stem end or let the diners do that during eating. Reduce heat and steam 3-5 minutes, or until bright green and just tender-crisp.
2. Drain and transfer to a bowl of cold water to cool. When the peas are cool, drain to dry.
3. Heat olive oil over medium heat for a minute or two. Add the sliced marjoram, remove from heat and let infuse for 5 minutes.
Below is a picture of garden marjoram from my garden. It is often confused with oregano but is milder. The plant is a spring perennial and spreads quickly.
Nutrients Per Serving (one cup - 250 ml)
Calories | 70 |
Total Fat (g) | 3.5 |
Saturated Fat (g) | 0.5 |
Carbohydrate (g) | 8 |
Fibre (g) | 2 |
Sugar (g) | 4 |
Cholesterol (mg) | 0 |
Sodium (mg) | 150 |
Protein (g) | 3 |
%DV | |
Calcium | 6 |
Iron | 15 |
Vitamin A | 4 |
Vitamin C | 100 |
Join me for a gourmet cooking class at Chapman's Landing Cooking Studio in Nipissing village. I am offering another "Field to Table - Summer Foods" class on Saturday July 16th. Menus and information on classes are posted on my website.
