Although traditional peas date to ancient Persia, snap (or sugar snap) peas arrived in 1979. A mix of garden and snow peas, the snap's plump pod and large, sweet peas are both edible (as is the flat snow pea). One raw cup contains 98% of daily vitamin C to provide infection- and cancer-fighting antioxidants. A good source of Vitamin A (healthy eyes and skin) and folate (helps prevent birth defects), snap peas are low in fat, cholesterol and sodium. Their sweetness comes from fructose, about 3 grams per serving.
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Sauteed Asparagus & Snap Peas||15 min prep|
Choose plump, bright green pods, about 2 1/2“ to 3“ long, with firm, smooth and crisp skin that snaps, not bends, when opened. Avoid limp or blemished pods and peas that are so big they almost burst from the pod. Use immediately or refrigerate in a plastic bag up to 4 days. To use, wash, snap off stem end and remove string. Both pod and peas are edible, so eat raw (snack, salad, relish tray) or cook lightly (steam, saute or stir-fry) to retain crispness and increase sweetness.