SPRING GREEN PEA MEDLEY3 oz. snow peas
3 oz. sugar snap peas
1 tsp. butter
1 cup frozen baby green peas
1/4 cup orange juice
Salt and freshly-ground black pepper
1 tsp. freshly-grated orange zest
2 Tbsp. mint leaves, cut crosswise into thin strips
Set a bowl of ice water in the sink. In a pot of boiling water, cook the snow peas and sugar snaps for 30 seconds. Drain in a colander and immediately transfer the peas to the cold water to set their color and keep them crisp. Drain well and pat the peas dry.
In a medium skillet melt the butter over medium heat. Add the cooked and frozen peas, stirring to coat them with the butter. Pour in the juice and cook, stirring, until the peas are heated through but still tender-crisp, 2 to 3 minutes. Remove from heat and season to taste with salt and pepper. Stir in the zest and transfer the peas to a serving bowl.
Just before serving, sprinkle on the mint.
Makes 4 servings
Per serving: 63 calories, 1 g. total fat (less than 1 g. saturated fat), 10 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 5 mg. sodium.
From: Dana Jacobi, author of
12 Best Foods Cookbook and contributor to AICR’s
New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy LifeSource: the American Institute for Cancer Research
