Snap peas and mint from the farmers' market, a Meyer lemon from a friend's yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call this a recipe because it's just something that came together using fresh ingredients I had on hand. But perhaps that is the best kind of recipe for this season, when the new, vibrant flavors call for simple preparations rather than long hours spent over the stove or in the oven. Snap Peas with Meyer Lemon and MintServes 4
1 pound snap peas, trimmed 1 tablespoon Meyer lemon juice 1 teaspoon Meyer lemon zest 3 tablespoons extra virgin olive oil 1 teaspoon minced shallot 1 tablespoon chopped mint leaves Salt and freshly ground pepper, to taste
Fill a large bowl with water and ice. Set aside.
Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
Using a slotted spoon, transfer snap peas to ice water.
Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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