Grilled Snap Peas
Another gem inspired from Dishing up the Dirt. Check out her website here if you’re ever in need of tasty ways to eat farm fresh food that’s in season.
While eating raw are the way to go, if you’re in need of a quick appetizer, or a tasty side to some grilled something or other and rice and other veggies, give these a go.
Spicy Peanut Sauce
1/2 cup natural peanut butter
1/4 cup reduced-sodium tamari or soy sauce
3 Tablespoons rice vinegar
2 Tablespoons honey
1 1/2 teaspoons freshly grated ginger
1 large clove of garlic, minced
1/4 teaspoon red pepper flakes (if you are sensitive to spice try 1/8 teaspoon first)
2-3 Tablespoons of water
Sugar Snap Peas
1 pound sugar snap peas
1 Tablespoon olive oil
pinch of salt
Preparation
Whisk together all the ingredients for the peanut sauce until smooth and creamy. Taste test and adjust seasonings as needed. If the sauce is too thick add a touch more water to thin.
Preheat an outdoor grill to medium-high heat. Toss the peas with the olive oil and salt. Set a wire rack or grill basket on the grill grate and grill peas, turning occasionally, until lightly charred. About 4 minutes.
Serve peas with the dipping sauce and serve warm or at room temperature.