{"id":2492,"date":"2026-03-13T21:05:54","date_gmt":"2026-03-13T21:05:54","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2492"},"modified":"2026-03-13T21:05:54","modified_gmt":"2026-03-13T21:05:54","slug":"by-dominique-2","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2492","title":{"rendered":"By: Dominique"},"content":{"rendered":"

Thank you so much for this! We’ve enjoyed it twice and love everything about it – the lovely aroma, the smoky tangy flavour, the beautiful presentation, and the sheer fun of eating them. So brilliant and simple!<\/p>\n

version ai :<\/p>\n

Blistered Peas in the Pod with Lemon and Salt<\/h1>\n
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\n When you grow things in a garden, even if you\u2019re a complete novice, they almost always work harder than you expect them to. What I mean is, you don\u2019t just harvest a vegetable once, but repeatedly. So for the last month or so, we\u2019ve been eating a lot of peas. There are sugar snap peas and snow peas and shelling peas, and my kids, when they get home from school, head straight to the back fence to pick them and eat them right there, as if they were candy. I feel so grateful for this; as I explained to them, I never ate a vegetable raw from a garden until I was an adult, and I\u2019m so happy they get to experience this joy.\n<\/p>\n

\n I, too, love a raw pea, or a quickly steamed one. But I am also constantly thinking of ways to use them in different ways, not just as a quick side or salad toss-in. For years, one of my favorite preparations has been roasted sugar snap peas with pine nuts and pecorino<\/a>, a salad that converted many a pea hater into a pea enthusiast. But this year, I was enamored with a recipe from a new cookbook I worked on by my friend and neighbor, Sarah Britton of My New Roots<\/a>. It\u2019s for a warm pea salad, where she sears the peas until they are blistered and warm and sweet, and then tosses them with garlic, lemon, salt, and pepper. It\u2019s so simple, but so good. I\u2019ve adapted my version to lean into the blistered side of things, where some of the peas get a little browned and smoky, and others are cooked only to crisp-tender, and a very short cooking time. They\u2019re still dressed simply with lemon and salt, and you can serve them warm or at room temperature. A light dusting of finely grated hard cheese (pecorino or parmesan) is, of course, a delightful addition.\n<\/p>\n

\n These are the quickest to make, take almost no effort, are a very satisfying, fresh side to anything you\u2019re grilling, roasting, or pan-frying, and have found a semi-permanent place in my kitchen this spring.\n<\/p>\n

\"Blistered
blistered peas in the pod<\/figcaption><\/figure>\n

\n I\u2019ve used sugar snap peas here but this technique works with any pea in the pod \u2014 sugar snaps, snow peas, even shelling peas, so long as the pods are still slender and not tough. If your shelling pea pods are tougher, you can shell them and blister the peas inside, but this is a different (and to me, less exciting) preparation.\n<\/p>\n

\"Blistered
blistered peas in the pod, finished<\/figcaption><\/figure>\n

\n One year ago: Radishes with Butter and Salt<\/a>
Two years ago: Focaccia with Rosemary and Garlic<\/a>
Three years ago: Chicken Shawarma Fries<\/a>
Four years ago: Every Kind of Bean Burger<\/a>
Five years ago: Cherry Balsamic Pie<\/a>
Six years ago: Marinated Chickpeas with Lemon, Feta and Oregano<\/a>
Seven years ago: Peach Raspberry Cobbler<\/a>
Eight years ago: Smashed Cucumber Salad<\/a>
Nine years ago: Blackberry Buttermilk Scones<\/a>
Ten years ago: Every Day Pizza<\/a>\n<\/p>\n

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Blistered Peas in the Pod with Lemon and Salt<\/h2>\n<\/div>\n
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Yield:<\/p>\n

4 servings<\/p>\n<\/div>\n

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Prep time:<\/p>\n

5 minutes<\/p>\n<\/div>\n

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Cook time:<\/p>\n

5 minutes<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Ingredients<\/h3>\n