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
Soy & Sesame Mayo

This is beyond quick and simple, but full of flavor.

Read More
recipes
Slow-Cooking Gluten-Free Oats, Millet, Quinoa, Amaranth or Brown Rice Porridge

Cook up some grains for breakfast, pour on some almond or coconut milk and add toppings, such as cinnamon, nuts, berries and be sure to include some good fats like chia seeds, ground flaxseeds, or unsweetened shredded coconut. If needed, add a bit of stevia or raw honey to...

Read More
recipes
Mulled Wine

A lot of spice and no sugar (we use agave syrup, lower on the glycemic index) lends a clean, mild flavor to this holiday classic.

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.