If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The fava beans and sugar snap peas at my local farmers market last week were incredible. I went bananas and bought huge bags of each. With the favas, I knew I'd make some crostini, and last night my hubby and I ate just that slathered atop slices of oiled, toasted baguette. Divine.
I was less sure about what direction to take with the sugar snaps. My sons and I like to eat them raw, but I also wanted to turn some of them into a more substantial dish, and a summery salad sounded great. This one is hearty, creamy, crunchy and savory, and I like the way the flavors complement each other yet shine individually. We think it's pretty great! - em-i-lis
- 4 slices bacon
- 3 cups sugar snap peas, washed and trimmed
- 2 tablespoons grade B maple syrup
- 1 large clove garlic, minced
- freshly ground black pepper
- 15 mint leaves, sliced into ribbons
- 1x1x2" chunk of feta, crumbled
- Fill a 4 quart pot 1/2 - 3/4 full with water and then add about a tablespoon of salt. Set to boil. In a 10" skillet set over medium-high heat, cook the bacon until crisp. Remove the bacon to a paper-towel lined plate to drain. Pour out from the skillet all but 1 tablespoon of the drippings; set the skillet and drippings aside.
- When the water is boiling, add the sugar snap peas and cook 1-2 minutes until crisp-tender. Drain and run cold water over the peas until they're cool. Set the skillet with the drippings over medium heat, and when warm, add the maple syrup, garlic and 1/2 teaspoon salt. When the syrup has dissolved and the garlic has softened some, add the cool sugar snaps to the skillet, tossing to combine everything and warm through, just about a minute.
- Pour everything from the skillet into a mixing bowl, scraping out any good bits that have stuck to the bottom, and add the mint and crumbled feta. Sprinkle with another 1/4 tsp of salt and a generous few grinds of black pepper. Crumble the reserved 4 bacon strips over the top and toss to combine. You want the feta to "melt" some; its creaminess plus the maple-bacon pan sauce makes the dressing here. Check the seasoning and add more salt if needed.
- Turn out onto a serving platter and enjoy!
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
How to be a Nacho Ninja
5 new ways to enjoy your snack.
How to be a Nacho Ninja
Listing What We Like
Go play outside!
DIY Herb Rubs
3 Ways to Compost