Radish And Snap Pea Bites With Rosemary Brown Butter Drizzle Recipes

TAHINI HERB DRIZZLE

Steps:

• In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH

Steps:

• With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
• Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
• In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
• Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

SAUTEED RADISHES AND SUGAR SNAP PEAS WITH DILL

Steps:

• This side dish would pair beautifully with roast lamb or salmon. To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

SNAP PEAS IN BROWN BUTTER

Steps:

• Melt butter in pan until light golden brown.
• Add pecans and toast until just browned.
• Add peas and cook until just heated through.
• Season to taste with salt and pepper.
• Serve warm.

SAUTEED RADISHES AND SUGAR SNAP PEAS

Steps:

• Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
• Transfer vegetables to bowl; serve.

RADISH SALAD WITH PEAS

Steps:

• Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
• Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
• Serve garnished with hard-cooked egg wedges.

PASTA WITH SUGAR SNAP PEAS, ASPARAGUS, RICOTTA AND BROWN BUTTER

Steps:

• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, about 12 minutes.
• Heat oil in medium sauté pan over medium-high heat. Add onions and cook, stirring, until softened and slightly brown, 7 to 10 minutes.
• Add snap peas, asparagus and lemon juice, and cook, stir for 1 minute. Using a slotted spoon, transfer pasta to sauté pan, and add 1/2 cup of pasta cooking water to pan.
• Continue to cook, stirring constantly, until water is almost absorbed and peas and asparagus are bright green but tender, about 4 minutes.
• Season with salt and pepper.
• Heat butter in small pan over high heat, swirling as butter begins to change colour. As soon as butter browns, about 4 minutes, remove from heat.
• Stir mint and lemon zest into pasta and divide pasta among four bowls.
• Top each bowl with 1- 1/2 tablespoons ricotta, 1/4 of the hazelnuts, and drizzle with 1 tablespoon brown butter.