Sugar Snap Peas Gluttony

Sugar snap peas are in season this time of the year & have been growing abundantly in my urban garden. We've been eating them raw and i've been experimenting a few different ways to cook them with every week's harvest:

Week 1: I found this recipe for Sugar Snap Peas sauteed with Mint from Emeril enticing so just prepared it as is...loved it & strongly recommend it

Week 2: Sugar Snap Peas & Bulgar Salad (servers 3-4)
Saute 1-2 shallots in olive oil until lightly browned. Add 1 lb sugar snap peas, cleaned & sliced cross-wise & saute for 1-2 min. Shut the heat & add salt & freshly ground pepper to taste & any herbs that are handy (i added basil, oregano & thyme). Separately cook 1 cup bulgur (or quinoa). Add the cooked bulgur into the sauteed sugar snap peas & mix well. Serve immediately.

Week 3: Sugar Snap Peas Salad (serves 2)
Clean and slice 3/4 lb Sugar Snap Peas cross-wise. In a salad bowl, add 1T extra virgin olive oil, 1.5T champagne vinegar (i like the Orange Muscat one from Trader Joe's), 1/2t salt & some freshly ground pepper. Blend until salt melts. Add roasted pistachos. Add the sugar snap peas & fresh chopped herbs (i added oregano & thyme). Mix well & enjoy!

Nutrition Facts:
Sugar Snap Peas, Bulgur

Delicious Green Peas & Arugula Soup

really simple but yumm soup i created couple weeks ago:

1 bag frozen green peas, defrosted
1 small shallot, chopped
1/2 bag arugula
1Q vegetable stock
1 cup sugar snap peas slivered
2 cippolini onions, thinly sliced & roasted in oven
1t olive oil
1t truffle oil
sea salt (Maldon or Fleur de Sel) & ground white pepper to taste

Heat olive oil in a saucepan & add the chopped shallot. when lightly browned, add the arugula & saute for 1-2 min. it should just lightly shrivel, without overcooking. add the vegetable stock & green peas. let the soup start boiling & turn off heat as soon as it does. blend with hand blender or food processor - i like to keep it slightly chunky for the texture.

Meanwhile, dunk the slivered sugar snap peas in hot, boiling water for 1 min & drain immediately - they should remain crisp.

Bring the blended soup back to saucepan & turn on the heat to low. let it simmer for 1-2 min while you add salt & pepper. add a little water if needed to reach desired consistency.

serve the soup in individual soup bowls. garnish with slivered sugar snap peas & roasted cippolini onions. drizzle a tad of the truffle oil into each bowl & sprinkle a little sea salt for finishing touches.

Makes approx. 6 servings of approx. 105 calories and 2g of fat each