5 Ingredients or Less 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. First a lesson in peas, even though we’re ending the fall pea season – peason for you hurried types. 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. Sugar snap pea,s our star today, are sweet, hence the name, an offer an optionally edible shell. Easy peasy right?

easy peasy minty squeezy

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. 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. Either way the roasty quality heightens a drab pod’s taste.

peas be with you

On a cookie sheet, we toss pods in olive oil, sea salt and chopped fresh mint. Roasted for a few minutes, we finish with a smack more salt and fresh mint and serve.

peas, pass the peas

iPod.

minted snap peas – edamame style

1 lb. sugar snap peas

1/2 tsp sea salt

6-8 mint leaves, chopped

1 tsp olive oil

  1. Preheat oven to 400°. Line a cookie sheet with foil. I am partial to Reynold’s non-stick aluminum foil.
  2. Place pods on foil and toss with olive oil and half of each sea salt and chopped mint.
  3. Roast peas for 5-7 minutes.
  4. Remove from oven and sprinkle the remaining halves of salt and mint.
  5. Serve in a bowl.  Don’t forget your pod discard bowl.

recipe inspired by Tar & Roses restaurant and provided by your friends at cruchtimefood.com

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