Clearly on a bender to create my favorite restaurant recipes (look down to the recipe below using your best Brady Bunch bow). I offer you an concoction from the duh why didn’t I think of that file. Â First a lesson in peas, even though we’re ending the fall pea season – peason for you hurried types. Â Snow peas are flat, sweet, have an edible pod and make appearances in stir-fries and salads. English peas require shelling but oh the pea flavor shouts “springtime” from the mountain tops. Â Sugar snap pea,s our star today, are sweet, hence the name, an offer an optionally edible shell. Â Easy peasy right?
For our purposes and that of Tar & Roses, we are shelling the pods edamame style – that means with our teeth. Roasted mint and sea salt slide off the shell as you release the peas into serious gourmet bursts. Â Served as appetizers, guests will delight in the unconventional presentation. For kids who love edamame, but wince at peas, this hand-to-mouth play might be all they need. Â Either way the roasty quality heightens a drab pod’s taste.
On a cookie sheet, we toss pods in olive oil, sea salt and chopped fresh mint. Â Roasted for a few minutes, we finish with a smack more salt and fresh mint and serve.
minted snap peas – edamame style
1 lb. sugar snap peas
1/2 tsp sea salt
6-8 mint leaves, chopped
1 tsp olive oil
- Preheat oven to 400Â°. Line a cookie sheet with foil. I am partial to Reynold’s non-stick aluminum foil.
- Place pods on foil and toss with olive oil and half of each sea salt and chopped mint.
- Roast peas for 5-7 minutes.
- Remove from oven and sprinkle the remaining halves of salt and mint.
- Serve in a bowl. Â Don’t forget your pod discard bowl.
recipe inspired by Tar & Roses restaurant and provided by your friends at cruchtimefood.com