I became obsessed with Trader Joe’s Sugar Snap Peas without even realizing that sugar snap peas have been trending in the media over the past few weeks.
Since I fell in love with these packages from Trader Joe’s about one week ago, I began noticing sugar snap pea recipes and articles just about everywhere. I even noticed a great recipe for Grilled Sugar Snap Peas With Peanut Dipping Sauce on Thug Kitchen, the website plugged by Gwyneth Paltrow in response to my question to her on the Rachael Ray Show. Click here to view this recipe.
As previously stated, I became addicted to them about one week ago while shopping in Trader Joe’s. I was with my husband, Jeff, at the time. I was so hungry in the store, that I started loading up the shopping cart with every vegan snack I could find. Jeff saved me by removing the snacks from the wagon and handing me a package of the TJ’s peas. On the way home, I ripped it open and started devouring them. I couldn’t stop. Jeff started eating them too, and we both agreed that they were the perfect healthy, sweet and crunchy snack. When I looked at the nutritional profile on the back of the package, I knew that this would be my new “go-to” snack.
Check out the amazing nutritional profile of these sugar snap peas. There are 35 calories in a 2/3 cup serving, 2 grams of Dietary Fiber, 30% Vitamin C, 4% Calcium and 10% Iron. And they are delicious and filling too! I have been snacking on them raw, with and without hummus dip, all week long. They are amazing! I kind of wish that they were organic, but I’m still a fan. As a matter of fact, today I went to Trader Joe’s to buy more. On my way out of the store, a woman stopped me and asked me why I bought so many packages. Apparently, there were none left for her. I felt badly that I hogged the sugar snap peas, so I gave her one of my four bags.
I used the remaining bags to try these two wonderful recipes…
SESAME TOASTED SUGAR SNAP PEAS
1 12-ounce bag Trader Joe’s Sugar Snap Peas
1 teaspoon toasted sesame oil
Pinch of salt
2 tablespoons water
1 teaspoon sesame seeds
1. Heat skillet or wok over medium-high heat.
2. Mix Sugar Snap Peas, sesame oil, and salt in a mixing bowl until evenly coated.
3. Toss peas into skillet. Add water and quickly stir-fry for 2-3 minutes until water evaporates and peas are bright green and still crisp.
4. Remove from heat and sprinkle with sesame seeds.
QUINOA SALAD WITH SUGAR SNAP PEAS
From Food & Wine
1/2 pound sugar snap peas
1 1/2 cups quinoa, rinsed and drained
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and freshly ground pepper
1/2 cup salted roasted pumplin seeds
1/2 cup minced chives
1. In a small saucepan of boiling salted water, simmer the peas until bright green and crisp-tender, about 1 minute. Drain and spread out on a large plate to cool, then pat dry. Cut the peas on the diagonal into 1-inch pieces.
2. In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover and cook over low heat until all of the water has evaporated and the quinoa is tender, about 15 minutes. Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature.
3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
The salad can be refrigerated for up to 6 hours.
I hope you will start loving sugar snap peas as much as I do. Go ahead, give peas a chance!