Make

Tip

Get the kids involved with shelling the peas, and measuring ingredients.

Minty Sugar Snaps

Jessica Seinfeld, The Can't Cook Book

From Jessica Seinfeld: “I beg you to try these. I make these often because they’re such a crowd-pleaser. Delicious served cold, too.”

1 pound sugar snap peas

2 shallots

15 fresh mint leaves

1 tablespoon unsalted butter

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1.Using your fingers, snap the stems off the snap peas. Often, a string is attached to the stem. Pull and discard both. Place the snap peas in a strainer and pass under cool running water to wash. Using a chef’s knife, trim off each end of each shallot and peel. Slice into thin rings. Wash and dry the mint leaves.

2. Place your medium skillet on the stove and turn the heat to medium. Add the butter. Once it’s melted, add the shallots and cook, stirring with a wooden spoon, for 1 minute, until softened. Add the snap peas and cook, stirring often, until crisp-tender, 3 to 4 minutes. Stir in the mint, salt, and pepper (about 12 turns on a pepper mill). Serve immediately.

Copyright © 2013 by Jessica Seinfeld from THE CAN’T COOK BOOK published by Atria Books, a division of Simon & Schuster, Inc.

Also on Goop
recipes
Three Bean Salad with Sautéed Chard

This is a great dish to throw in a jar or container and take to work for a healthy room temperature lunch.

Read More
recipes
Nori Hand Rolls

We’ve gotten lots of requests from readers for healthy recipes for kids. Renée Elliott of Planet Organic offers delicious solutions to the kid food/ adult food dichotomy with exciting and nutritious recipes for all in her new cookbook Me, You and the Kids, Too, which you can pre-order here....

Read More
recipes
Ravioli Granchio

I helped Avi make Ravioli Granchio. I used to lay out a sheet of pasta, spoon the filling on top, brush it with egg, lay out another pasta sheet on top, and cut out the pieces. At the River Café I learned to spray the pasta sheet with water...

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.