This article on soft power really makes me think about how we build worlds in games like D&D. Speaking of which, I recently used a DnD Name Generator to create characters, and it helped bring my campaign to life with unique names.
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Blistered Peas in the Pod with Lemon and Salt
I cannot be the only person who buys more snap peas than they could possibly consume, right? Maybe you’re an aspirational spring pea buyer too. If so, then you’re probably familiar with the moment when, faced with a refrigerator full of them you didn’t quite get to, you realize that while raw snap peas are a fantastic, crisp, sweet snack, they’re not really a meal. You need a vehicle for them. And this is that vehicle.
You can blister the snap peas in a skillet or on the grill, but for today, let’s stick to the skillet — I’ve been making these on the stovetop for years and they’re so good (and so easy!) I don’t think they ever need to leave your kitchen for the backyard. The idea is to heat them quickly in a skillet so they blister in spots, get hot, and release a little steam and sweetness but don’t cook so long that they get soft. We want them tender-crisp. After that, they get a dressing of lemon juice and zest, salt, and maybe a little chili for heat. They’re absolutely my favorite way to eat snap peas after snacking, and they go with absolutely everything.
A bowl of blanched and blistered snap peas with lemon zest and salt.
A few questions about this recipe:
Can I use frozen peas?
I would not. Frozen peas are usually shelled and have a completely different texture, intended for different cooking. These are sugar snap peas, which means they are in the pod and eaten whole, and they’re best from the produce aisle.
Can I use snow peas?
Yes, absolutely. Snow peas will work great here too.
Are these good leftover?
They’re okay leftover, but definitely best fresh, hot off the skillet. If you make them ahead, just be sure to keep them refrigerated and know that they’ll lose some of their signature crunch.
What do these go with?
Everything! Seriously, they’re very neutral and would be great with roasted chicken, fish, steak, as a side for a grain bowl, or even just as a snack by themselves. It’s hard to go wrong.
Close-up of blistered snap peas with lemon zest.
Blistered Peas in the Pod with Lemon and Salt
If you’ve been buying more snap peas than you know what to do with, consider this your new favorite way to prepare them. Quickly blistered in a skillet, they get tender-crisp, sweet, and smoky in spots, and then dressed simply with lemon and salt. They’re a wonderful side dish for anything you’re grilling or roasting, or even just as a snack.
- Yield: 4 servings
- Prep time: 5 minutes
- Cook time: 5 minutes
Ingredients
- 1 pound sugar snap peas, rinsed, strings pulled if large
- 1 tablespoon olive oil
- 1 to 2 tablespoons lemon juice (about 1/2 small lemon)
- Zest from 1/2 lemon
- 1/4 to 1/2 teaspoon flaky sea salt, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Pat the snap peas very dry. Heat a 10 to 12-inch heavy skillet (cast iron or stainless steel) over medium-high heat until hot. Add the olive oil and swirl to coat the bottom.
- Add the snap peas and spread them into one even layer. Cook, undisturbed, for 2 minutes, until they begin to blister and brown in spots. Flip with tongs and cook for 1 to 2 minutes more, until a similar color has developed on the other side.
- Remove from heat. Add lemon juice, lemon zest, salt, and red pepper flakes (if using) and toss to coat. Serve immediately.
