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Sweet Peas with Meyer Lemon and Mint


INGREDIENTS

  • 1 pound

    snap peas, trimmed

  • 1 tablespoon

    Meyer lemon juice

  • 1 teaspoon

    Meyer lemon zest

  • 3 tablespoons

    extra virgin olive oil

  • 1 teaspoon

    minced shallot

  • 1 tablespoon

    chopped mint leaves

  • Salt and freshly ground pepper, to taste

INSTRUCTIONS

  1. Fill a large bowl with water and ice. Set aside.

  2. Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.

  3. Using a slotted spoon, transfer snap peas to ice water.

  4. Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.