In most other parts of the northern hemisphere, Spring has arrived. Not where we live, mind you, but we’re faking it. We made a fabulous dinner recently to celebrate spring, and regardless of what Old Man Winter is doing outside, indoors we have shown him the back of our hands.
This recipe is a great combination of snap peas and radishes. For those who regard radishes as a red-and-white counterbalance to raw carrot and celery sticks in a three-slot vegetable dish, you should know radishes come in other varieties than the ubiquitous Cherry Belle AND you can cook radishes. Here they add great flavor to flash-cooked snap peas. This recipe comes from the April 2013 issue of Cooking Light, page 130.
12 oz. trimmed sugar snap peas
1 Tbsp butter
1 tsp lemon juice
1/2 cup radishes, thinly sliced
1 Tbsp fresh chives, chopped
1/4 tsp ground black pepper
1/8 tsp salt
Bring 6 cups water to a boil in a large saucepan. Add 12 ounces trimmed sugar snap peas; cook 30 seconds or until crisp-tender. Drain and rinse with cold water; drain. Cut half of peas in half diagonally.
Heat butter in a large saucepan over medium-high heat; swirl until butter melts. Stir in fresh lemon juice. Add peas and radishes; toss to coat. Sprinkle with chives, salt and pepper.
Here are all three dishes plated together.