Blistered sugar snap peas with cherry tomatoes and fresh lemon juice. A perfect spring vegetable side dish.
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1 tablespoon Land O Lakes® Butter with Canola Oil
1 (8 ounce) package (about 2 1/2 cups) sugar snap peas, strings removed, trimmed
1/4 teaspoon salt
1 cup halved cherry tomatoes
2 tablespoons finely chopped shallots
1 tablespoon Meyer lemon juice
Heat large skillet over high heat. Add butter with canola oil, snap peas, and salt. Cook, stirring occasionally, 1-2 minutes or until peas start to blister and darken in spots.
Reduce heat to medium. Add tomatoes and shallots. Cook, stirring occasionally, 2-3 minutes or until shallots soften and begin to brown.
Remove from heat. Stir in lemon juice. Serve immediately.
Meyer lemons are smaller than regular lemons and thought to be a cross between a regular lemon and a mandarin orange. They have less tang and a slight sweetness to them.
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