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Photo by Jennifer Dickert

The last couple of weeks, the greenmarket has been full of piles of sugar snap peas. Sugar snap peas have edible pods and don't require shelling—they're crisp and sweet and perfect for snacking on just as they are. To prepare them, you may need to "string" them by removing the membranous string running along the top of the pod from base to tip. If overcooked, the pods will open so treat with care. Here are a few recipes we think are worth trying this sugar snap pea season:

Sugar Snap Peas with your Main Course

Flounder with Beets and Sugar Snap Peas [SE]
Stir-Fried Tofu with Peas, Snow Peas, or Snap Peas [SE]

Sugar Snap Peas and Noodles

Aromatic Noodles with Lime-Peanut Sauce [Vicarious Foodie]
Toasted Sesame Noodle Salad with Nori-Crusted Tofu [Bitchin Camero]

Sugar Snap Pea Salads

Fresh Green Peas And Sugar Snap Peas In Sesame Dressing [Epicurious]
Warm Roasted Turnip and Sugar Snap Pea Salad [Vaness Recipes]

Sugar Snap Peas and Mint

Sugar Snap Peas with Lemon-Mint Gremolata [Pie in the Sky]
Pichet Ong's Sugar Snap Pea Salad With Mint, Parmesan, and Almond Purée [NY Mag]

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