Sugar Snap Peas
1 lb. fresh sugar snap or snow peas
1 Tbsp. vegetable oil
1/2 cup ham or bacon, finely chopped
1 garlic clove, minced
1/2 tsp. dried thyme
Salt and pepper (to taste)
Cook peas until crisp and tender, about 3-5 minutes. Heat oil in a skillet, adding the rest of the ingredients and saute for about 2 minutes. Drain peas, add to skillet and saute 2 more minutes. Add salt and pepper.
Here’s another pea salad my mom used to make all of the time. You can use canned, fresh or frozen peas. They just need to be cooked and cooled.
Mama’s Pea Salad
2 -3 cups peas
1/2 -3/4 cup American or cheddar cheese, small cubes
Add one to two spoons full (or to taste) of Miracle Whip or mayonnaise to coat the peas as a dressing.
You can also use 1 cup of peas and add chopped lettuce to make the salad.
This is one of those recipes where you can use as little or as much of the ingredients as you want. If you have a half cup of peas left from dinner, mix with lettuce and cheese to use your leftover peas.
Photo By: Isabel Eyre