"When my paw paw cooked sugar snap peas he grew in his garden, he always prepared them simply, with a little butter," writes Terry. "I like to eat mine with lots of spring herbs after a quick sauté in olive oil." Yield: 4 to 6 servings
Soundtrack: “United” by Art Blakey & The Jazz Messengers from Roots & Herbs
- Put the chives, parsley and cilantro in a small bowl and mix well.
- Put about 12 cups of water in a large pot and bring to a boil over high heat.
- Add 1 teaspoon of the salt, then add the sugar snap peas and blanch for 30 seconds.
- Drain well.
- Heat the oil in a large skillet over medium heat.
- Add the garlic and sauté until fragrant, 2 to 3 minutes.
- Add the peas and the remaining ½ teaspoon salt, increase the heat to high, and cook, shaking the pan and tossing vigorously, for about 1 minute.
- Transfer to a large bowl, add the orange zest and lemon juice, and toss until the peas are evenly coated.
- Serve topped with the chive mixture, a few grinds of white pepper and the sesame seeds.