Recipe by Chef Erin Eastland
Photos by Amy Sheridan
One of the best parts about the spring season is the array of fresh vegetables you have access to at your local farmers market.
Let us guess how it usually plays out: you go out shopping for the season’s hottest veges. You gather a pile of peas (sugar snaps, snow, whatever), a few ears of corn and maybe one or two zucchinis (how can you resist?). So, you come home with a treasure trove of crunchy fresh treats and lay them all out over the counter. Just then, the anxiety sets in. It’ a subtle weight that falls down over your shoulders and slowly seeps into your brain. “What in the world was i thinking?” you ask yourself.
Not to worry, this is a common mishap that many over zealous marketeers make. You have all of these amazing ingredients, yet no idea how to prepare them. Sure you can toss them in with a little pasta and whip up something like this Summer Vegetable Pappardelle. Or maybe you can divide and conquer -after all, we do have a wonderful Recipe for Charred Zucchini with Lemon. But before you make any rash decisions we are here to offer you a very simple alternative… this Spring Vegetable Salad Recipe with Sugar Snap and Snow Peas.
spring veggie medley
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Serves 4
Ingredients
- 1 cup sugar snap peas, veins removed and sliced on the bias into thin strips
- 1 cup snow peas, veins removed and sliced on the bias into thin strips
- 1 cup zucchini, diced into medium pieces
- 1 clove of garlic, sliced (optional)
- 4 TBS good butter
- 2 TBS olive oil
- salt and pepper to taste
Instructions
- Heat a large saute pan and add the butter.
- Lightly brown the butter then add the olive oil and veggies.
- Saute about 5 minutes on medium high heat until the veggies are cooked but still crisp.
- Season well and serve immediately.
A perfect side for grilled steaks or chicken.
Happy cooking,
Erin
