Grilled Asian Seasame Sugar Snap Peas - #HotSummerEats

I received complimentary products from T.Lish to help me create my recipe for #HotSummerEats. All experiences and opinions are my own and were not influenced by the products I received.

There is nothing better when hosting during the Summer, then to have some simple sides to pull out to please the crowd. Since Sugar Snap peas are currently in season around here, I wanted to grill them up in an easy foil pack.

Seasoning this dish is really easy! I used the Asian Sesame vinaigrette and marinade from T.Lish to toss the fresh peas with before grilling.

A big thank you to T.Lish for sponsoring #HotSummerEats. You can learn more about T.Lish and grab some new recipe ideas on Instagram and Pinterest.

I picked about 2 cups of fresh sugar snap peas. I rinsed them and cut off the stems.

Then I tossed them in enough T.Lish's Asian Seasame Vinaigrette to coat the fresh beans.

I placed them in a simple foil packet, large enough to lay the sugar snap peas out in a single layer.

Place on a pre-heated grill at medium-high heat and grill for 5-7 minutes. Check the peas and turn and continue cooking until the peas begin to color slightly and are still crisp-tender.

Grilled Garlic Sugar Snap Peas

You Will Need:

• 2 c. fresh sugar snap peas
• T.Lish's Asian Seasame Vinaigrette
• a pinch of Kosher salt

Trim the ends off the sugar snap peas. Toss in a bowl with just enough T.Lish's Asian Seasame Vinaigrette to coat. Place in a foil pouch and top with a pinch of Kosher salt.

Grill over medium high heat for 5 - 7 minutes. Check and continue cooking for a few additional minutes to finish cooking and add color to the peas.

Enjoy!

Be sure to check out all the amazing sponsors, and learn more about the giveaway prizes in my #HotSummerEats Sponsors and Prizes Post.

An InLinkz Link-up

a Rafflecopter giveaway Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

Pea and Leek Risotto

I have been told that I eat a lot of green foods.

Well, I don't think that is a bad thing. Take this Pea and Leek Risotto, for instance, it is big on green but also flavorful, filling and fabulous. Even if green isn't quite your thing, you might change your mind after trying a creamy bite of this.

This was sparked from the weekly Food Bloggers Challenge. Sadly, our fresh peas have come and gone for the year, so I was looking for a dish I could enjoy using frozen peas. A quick blanch to perk these little guys back up and they are not bad. Perfect for this simple dish.

The best part for me were the leeks. sauteed with a yellow onion, they add a sweetness to the rice that pairs well with the sweet, yet earthy, little pea.

For risotto making I like to have all my ingredients out and ready. My stock is warm, the onions and leeks are being softened and my peas were already blanched and waiting to go.

Believe it or not, this is the first time I have broken out the immersion blender in a couple of months. I would rather dirty this handy tool than the whole food processor for a job like this.

Of course the biggest thing about risotto is going slowly. It takes about 20 minutes of stirring and ladling in more stock, but so worth it!

Then stir in the pureed and whole peas, a little mint if you like, and a hearty helping of freshly grated Parmesan Cheese. Don't, under any circumstances, forget the cheese!

Pea and Leek Risotto

You Will Need:

• 4 c. vegetable stock
• 2 c. peas (I used frozen since they are out of season)
• 1 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• 1 large yellow onion, diced
• 3 leeks, diced an rinsed
• 2 garlic cloves
• 1 1/2 c. Arborio Rice
• 1 c. dry white wine
• 1 c. Parmesan Cheese, freshly grated
• salt and pepper to taste

Warm the stock and the peas in two separate small pots. Process half the peas up with an immersion blender and a ladle full of stock for processing. Set this aside.

In a large saute pan, soften the onion and leek in the butter and olive oil over medium heat. Add one ladle of stock and then press the garlic cloves. Heat and stir for about a minute. 

Then add in the Arborio rice and coat it in the butter and oil. Add in the wine and allow it all to evaporate out of the rice before adding a ladle of stock. Continue stirring and adding stock, one ladle full at a time, till the rice is thick, creamy and tender. Turn the heat down to low.

Stir in the mashed peas, whole peas, Parmesan and season to taste.

Serve immediately with diced mint and a mint garnish.

Enjoy!

Weekly challenge to push the creativity of food bloggers. Create an original recipe each week to accomodate the weeks ingredient. If you are a blogger that is interested in linking up your themed recipe, please join the Facebook group to learn how.

It has begun... Local Eating Starts with Peas

I am so excited to share the first farm update of the growing season. Of course behind the scenes things have been busy. There was dirt to work, seeds to plant and then seedlings to replant. The first edibles on the farm, as usual, are in the pea patch.

This past weekend we ventured in to grab our first bowls of sugar snap peas.

Fresh picked, they are sweet as candy, crisp and bright green. Nothing tough or chewey about them. This is a crop my kids love to come in and help pick. It is also a great time to spot ladybugs and even a few of the pupal stage of the ladybugs. Those are a little odd looking. I meant to grab a photos of them on the leaves of the pea plants, but by the time I went out today most had already changed and moved on.

Life on the farm never stands still.

I even had a little extra help this year.  My cat Chloe seems to think she is a dog and followed us around as we picked. Hard work isn't her thing though, she just looked on and sunned herself while we filled our bowls.

Okay, how do you like to enjoy your sugar snap peas?

I love them because there is no need to shell them, the pods are crisp and sweet too. the peas are not developed enough to eat on their own at this stage. Whether you like them raw and tossed into a salad, blanched or used in a stir fry, they are a great fresh treat that won't be around locally for long.

Either snap off the blossom end and peel any strings, or use a knife to cut and then peel. The outter ridge is a little tough so I like to remove it this way.

If yours are as fresh as mine, be sure to give them a good rinse. I seem to have picked up a little freeloading aphid. (Do you see him?)  I can't really blame him. These peas are so good!

My favorite way to serve sugar snap peas is to give them a quick blanch (1-2 minutes) in boiling, salted water and then shock them in ice water to stop the cooking process. Served up with a little dip of Chinese Hot Mustard and mayo or a homemade roasted garlic aoli, they are lovely.

I am also excited to say that strawberry recipes are on their way. My son found the first ripe berry of the year and he couldn't be prouder. I have already started compiling my wish list of strawberry recipes and I can't wait to get my fingers all stained red for the season.

Happy eating everyone! Take advantage of your local farms and produce when possible. You will be helping to support farm families just like mine.