Get the kids involved with shelling the peas, and measuring ingredients.
Minty Sugar Snaps
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
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.
The appetizer combo for lunch the day we cooked at The River Café was Artichokes alla Romana served with greens, fresh mozzarella and bruschetta. The Artichokes were boiled with fresh flavorful herbs and garlic, then baked until they were crispy.