Best Herbed Snap Peas Recipes

HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
• Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
• Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.

ORZO AND HERBED SUGAR SNAP PEAS

Steps:

• Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.
• Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.

HERBED BEEF STEW WITH SUGAR SNAP PEAS

Steps:

• Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over medium-high heat. Add half of beef and cook until beef is brown, stirring occasionally, about 7 minutes. Transfer beef to bowl. Repeat with remaining 1 teaspoon olive oil and beef.
• Add onion and garlic to Dutch oven and sauté until onion is tender, about 10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef broth, tomatoes, half of thyme and half of rosemary. Season with salt and pepper.
• Cover, reduce heat to medium-low and simmer until beef is almost tender, approximately 1 hour.
• Stir in carrots. Simmer uncovered until carrots and meat are very tender and stew is slightly thickened, approximately 45 minutes or less
• Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2 teaspoon rosemary. Cover and simmer until peas are tender, about 5 minutes.

HERBED SNAP PEAS

Steps:

• Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.