sugar snap peas | Farm & Larder

Sugar Snap Peas with Lemon Breadcrumbs

This light, crunchy side makes beautiful use of fresh snap peas.

Ingredients:
1½ cups sugar snap peas, ends trimmed
3 tablespoons olive oil
½ cup Panko or coarse bread crumbs
1 garlic clove, peeled and minced
Zest of 1 lemon
Pinch red chili flakes
Sea salt

Method:
1. Heat 2 tablespoons of the olive oil in a large, heavy sauté pan over medium-low heat. Add the breadcrumbs and stir until they’re coated in the oil. Toast, stirring occasionally, for about 5 minutes, until the breadcrumbs deep golden brown.

2. Stir in the garlic and cook for about a minute until fragrant, then add the lemon zest, chili flakes and a large pinch of salt, stirring to combine. Remove the breadcrumb mixture from the pan and set aside.

3. Add the rest of the oil to the pan and let it heat for a few seconds. Add the snap peas and a pinch of salt and cook for a minute or two, stirring frequently, until they turn bright green and are just tender but still have some bite to them. Fold in the breadcrumbs and serve immediately.

Beet & Snap Pea Salad

This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Ingredients:
1 bunch beets, trimmed of any greens, washed and scrubbed
½ pound sugar snap peas, trimmed
2 cups mixed salad greens
Lemon-honey vinaigrette (see recipe)

Method:
1. Preheat oven to 375°. Wrap the beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

2. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.

3. Line a serving platter with the greens Mix the beets and snap peas in a medium bowl with about ¼ cup of the honey-lemon vinaigrette, season with salt and pepper and then spoon the mixture over the greens. Drizzle with additional vinaigrette as desired.

Midsummer Splendor Recipes

Fava beans to fennel, cucumbers to cauliflower, red radishes to zucchini, this week’s box is packed with a bounty of midsummer produce. Enjoy these all-stars alongside another farmhouse favorite: a summery risotto crafted with Arborio rice, roasted chicken stock and Cremini mushrooms and topped with a beautiful medley of grilled vegetables (see recipes for details). Also included in this lively lineup: Italian Rustica bread, sheep’s milk feta cheese, a dry Portuguese white wine, edible flowers, mini bouquets, and gorgeous ripe apricots. Enjoy!

Here are a few recipe ideas for the week:

Cremini Mushroom Risotto with Grilled Vegetable Medley
A summery spin on a farmhouse favorite—just remember to stir!

Grilled Vegetable Medley
This recipe is extremely adaptable depending on the veggies you have on hand; feel free to mix it up!

Grilled Lacinato Kale Spread
This creamy spread from the new cookbook, Any Night Grilling, is delicious slathered on slices of grilled bread.

Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.

Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.

How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!

Spring Picnic Recipes

The pleasant days of early June practically beg for a lazy, leisurely picnic packed with farm-fresh produce such as sun-ripened cherry tomatoes and favorite bites like baby red potato salad topped with silky dressing. This week, spend an afternoon with family and friends nibbling away at a picnic-perfect quartet—smoked salmon, velvety crème fraîche, pickled red onions and Jewish Rye bread. Also included in this bright lineup: A bevy of bright salad greens and all the ingredients for a delicious fresh apricot galette.

Here are a few recipe ideas for the week:

Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!

Rye Bread Toasts
This week’s loaf makes excellent crostini to pair with smoked salmon and lemon crème fraîche.

Lemon Crème Fraîche
This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.

Smoked Salmon Salad with Spring Greens & Lemon-Dill Vinaigrette
Tossed with a fresh lemon-dill vinaigrette, this salad exudes the light, refreshing flavors of the season.

Lemon-Dill Vinaigrette
In addition to this week’s salad, this versatile dressing pairs well with roasted baby carrots.

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Apricot Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.