Citrusy Snap Peas

Perfect for a hot summer’s day, this is served warm or cold. Barb L.

Yield: 4-5 Servings


1 pound sugar snap peas, ends trimmed, strings removed

2 tsp Flying Olive Lemon, Lime, Blood Orange Extra Virgin Olive Oil, or a Combination

1 small clove garlic, grated

½ Tbsp Flying Olive Sicilian Lemon or Grapefruit Balsamic Vinegar

¼ Tbsp each lemon, lime, and orange zest

¼ tsp salt

pinch black pepper


Blanch the sugar snap peas by dropping them into boiling water for 1 minute. Drain them and place them in an ice bath to stop the cooking. When they’re cooled, drain. Place on paper towels to soak up any additional water.

In a skillet over medium heat, add the oil to the pan. Add the grated garlic and cook for 30 seconds. Take the pan off the heat and add the Flying Olive Vinegar of Choice, citrus zests, salt, and pepper. Stir everything together.

If you are serving this cold, add the zest combination to the peas and toss until coated. If you prefer it warm, add the peas to the skillet.  Add the zest, toss to coat. Serve.

Inspired by a recipe in Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Come and Get It. William Morrow, NY, 2017.

Submitted by Barb L.