What’s sweet, snappy, snackable, and in-season at your Co-op? Sugar snap peas, of course! This year, we have fresh-from-the-garden sugar snap peas coming from Waxwing, Long Hearing, and Well Fed Farms.

Once you get your fill of these lovelies straight out of hand, make something extra special to celebrate the bounty of summer. Check out some of our favorite sugar snap pea recipes to enjoy while the season lasts!

charred snap peas with mint and lemon — Photo Courtesy of Co+op

Charred Snap Peas with Mint & Lemon

We’ll start with a quick and simple recipe that lets the flavor of the sugar snap peas shine! Slightly charred snap peas combine with zesty lemon and refreshing mint to create a well-balanced summer side dish.

Ingredients

2 tablespoons olive oil
1 pound of snap peas
2 cloves garlic, peeled and minced
2 tablespoons minced fresh mint
2 teaspoons lemon zest
1 tablespoon lemon juice
Salt to taste

Directions

Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and saute over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering.
Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.

Recipe and photo adapted from Co+op

Honey Teriyaki Chicken Stir-Fry

Though the recipe calls for snow peas, you can easily sub in sugar snap peas in this honey teriyaki chicken stir fry. Plus, this dinner calls for just 5 main ingredients!

Ingredients

1 large boneless, skinless chicken breast
2 large carrots, halved and sliced on a diagonal
2 cups snow peas, fresh or frozen, stems removed
1/3 cup teriyaki sauce
2 tablespoons honey
1 tablespoon canola oil
Red pepper flakes, optional

Directions

Slice the chicken breast across the grain in thin slices, then cut them into 3/4 inch strips. Set aside.
Prep the vegetables and reserve. In a cup, mix the teriyaki sauce and honey.
Place a large wok or skillet over high heat for a minute, until the pan is very hot. Add the oil and swirl to coat the pan, then add the chicken. If using red pepper flakes, add a generous pinch now. Stir frequently for about 3 minutes, until the chicken is no longer pink and has some browned spots.
Add the carrots and snow peas and keep stirring for about 1 minute. When the chicken is cooked through and the vegetables are crisp-tender, stir the teriyaki sauce mixture again and pour it over the chicken and vegetables. Stir to coat and thicken the sauce for 1-2 minutes, and serve hot.

Recipe and photo adapted from Co+op

Ginger-Miso Tofu and Peas

Umami-rich tofu contrasts well with bright, crunchy veggies in this simple weeknight meal. Not a tofu fan? Sub in chicken!

Ingredients

1 pound extra-firm tofu
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/2 cup diced red bell pepper
1/2 cup carrot, peeled and julienned
1 cup snow peas, strings removed
4 green onions, diced
1-2 tablespoons peeled and minced fresh ginger,
1 clove garlic, peeled and minced
1 teaspoon tamari
1/4 cup orange juice
1/2 cup vegetable broth
2 tablespoons white miso

Directions

Pat tofu dry with a paper towel, then cut into 1-inch cubes. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu to the pan and pan-fry for 2 minutes or until starting to brown. Turn the tofu pieces and cook to brown on all sides, then remove and set aside.
In the same skillet, heat sesame oil and saute the red pepper and carrot for about 2 minutes. Add the snow peas, green onions, ginger and garlic and cook another 2 minutes.
Add the tofu back to the pan along with the tamari, orange juice and vegetable broth. Bring to a simmer and cook a few minutes, stirring to coat the vegetables and tofu. Turn off the heat, add the miso and stir well.

Recipe and photo adapted from Co+op

Indian Fried Rice

Have some leftover rice taking up space in your fridge? Pair it with aromatic spices and quick-cooking veggies to create this 30-minute Indian Fried Rice!

Onion, garlic, and veggies are sauted and set aside before serrano peppers, curry leaves, mustard seeds, and cumin seeds are brought together to create the aromatics.

Toss in your rice, add some extra spices, and ta-da! Dinner is served.

Find the full recipe at Feasting at Home

Chicken Udon Stir Fry

Chicken breast, perfectly tender veggies, and thick, chewy udon noodles come together to create this crowd-pleasing easy weeknight dinner.

While this recipe calls for onion, sugar snap peas, and bell peppers, it’s designed to help you clear out whatever veggies you already have in your fridge.

If you want to pull this meal together even faster, consider buying a premade teriyaki or stir fry sauce.

Find the full recipe at Spend With Pennies

burrata with charred and raw sugar snap peas — Photo Courtesy of Smitten Kitchen

Burrata with Charred & Raw Sugar Snap Peas

Soft and creamy burrata, savory bread crumbs, and crunchy snap peas come together to create a grilled side dish worthy of your summer BBQ spread.

Burrata is butterflied and spread out on a large serving platter before being topped with charred snap peas, crispy-salty breadcrumbs, and as much chile heat as you’d like.

Serve your burrata as an appetizer to a larger summer dinner or just as a mid-day snack.

Find the full recipe at Smitten Kitchen

Salmon with Sweet Chili Glaze, Sugar Snap Peas & Pea Tendrils

If you’re looking to make an elegant summer dinner, consider this sweet chili-glazed salmon with sugar snap peas and pea tendrils!

Salmon fillets are dressed up with a sweet chili glaze before being broiled until the center of the salmon is almost opaque. In another pan, the sugar snap peas are cooked until crispy, and the pea tendrils are cooked till they’re slightly wilted.

If you grew the sugar snap peas yourself, simply snip a few tendrils to use as the topping. Otherwise, you can find pea sprouts in our Produce Department!

Find the full recipe at Love & Olive Oil