The U-Pick item at our CSA this week was sugar snap peas. I have fond memories of picking these in our garden growing up and eating one for every one I put in the basket. They are like vegetable candy, you know, if candy tasted like vegetables. I was excited to take Colin out into the fields at the farm and fill up our little basket. As it turns out, Colin was excited to be out in the fields as well because as I was trying to balance while crouching down, he was leaning as far back as possible in the Ergo to look around. This made the whole balancing thing a bit of a challenge, but totally worth it. And I snuck a few snap peas straight from the vine into my mouth.
I am a big dork and always get extra happy about cooking vegetables I picked myself, and go on and on to my taste testers about how they couldn't be any fresher and are totally perfect. This very simple salad met with good reviews, although the consensus was that they were extra garlicky. Good, but garlicky. I would recommend sticking to a small clove of garlic.
As you know, I take several hours to make dinner every night because I do it in stages depending on how long my sidekick feels like amusing himself. As the afternoon wears on, those periods of time get shorter and shorter, so anything I can make early in the day is a bonus. We ate this dish at room temperature, but you could also stick it in the fridge, so it was ideal. It took about 5 minutes total start to finish.
Lemony Sugar Snap Peas
original recipe from Cooking Light
12 ounces sugar snap peas
1/2 teaspoon lemon zest
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 teaspoon dijon mustard
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 shallot, minced (I subbed a garlic clove - use a small one!)
In a large pot, boil 6 cups water. (Enough to easily cook the peas.)
Add in the sugar snap peas and cook for 30-45 seconds, until crisp tender.
Drain peas and immediately put in a large bowl filled with ice water.
Make the dressing. Whisk together remaining ingredients and toss with drained sugar snap peas.
I highly suggest serving these with some french bread so you can mop up the extra dressing.
Cooking Light offered some variations on this, as well, which all sound delicious. Follow the link to their site above if you'd like to check them out.
Two recipes today! I had thin sliced chicken breasts that were destined to be part of dinner. I flip-flopped on what to make with them. Something Asian? We had Chinese takeout and stir fry already this week. Something Mexican? Taco Salads are on the menu for next week. Some sort of salad? That was appealing. Somehow I landed at glorified chicken fingers, and they were perfect. I'm thinking of using the leftovers sliced over salad for dinner tonight.
Oven Crispy Chicken
recipe from Gimme Some Oven
1 1/2 lbs thin sliced chicken breasts or tenders
1 1/2 cups panko breadcrumbs
1 teaspoon dried oregano
2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup flour
Preheat oven to 350. Spray a foil lined baking sheet with cooking spray.
Set up your breading station.
Dish one: flour mixed with salt and pepper
Dish two: whisked eggs
Dish three: breadcrumbs mixed with oregano, garlic powder, paprika, and cayenne
Using tongs, coat each chicken breast (or tender) lightly in flour, shake to remove excess.
Coat in egg and then toss in breadcrumbs.
Place on baking sheet and bake for 15 minutes, flipping once.