Sugar Snap Peas with Almonds, Coriander, and Orange Zest

Tired of the same green bean dishes?  Try this citrusy, almond blend on snow peas. Barb L.

Serves: 4


3 Tbsp sliced or slivered almonds

1 tsp coriander seeds (do NOT use ground coriander in this recipe)

½ tsp grated orange zest, a little more for garnishing, if desired

½ tsp kosher salt

2 tsp Flying Olive Blood Orange, Garlic, or a Combination (we use 1/2 and 1/2)

12 ounces sugar snap peas, strings removed, halved crosswise on the bias

2 Tbsp water

1 clove garlic, minced (about 1 tsp)

3 Tbsp chopped fresh cilantro


Toast the almonds in a 12-inch skillet over medium heat, stirring frequently, until just starting to brown, about 3 minutes. Add the coriander seeds and continue to toast, stirring constantly, until the almonds are lightly browned and the coriander seeds are fragrant, about 1 minute longer. Transfer the almond mixture to a cutting board. Sprinkle with the orange zest and salt over almond mixture. Chop mixture until finely minced and well combined. Transfer to a bowl and set aside.

Heat the Flying Olive Extra Virgin Olive Oils(s) of Choice in the now-empty skillet over medium heat until it is shimmering. Add the snap peas and water, immediately cover, and cook for 2 minutes. Uncover, add the garlic, and continue to cook, stirring frequently, until the moisture has evaporated and the snap peas are crisp-tender, about 2 minutes longer. Remove skillet from the heat; stir in three-quarters of the almond mixture and coriander. Transfer snap peas to a serving platter, sprinkle with remaining almond mixture, and serve.

Submitted by Barb L.