Shallot, Sugar Snap Peas Gremolata

June 18, 2019

Recipe By Yadira Garcia @HappyHealthyLatina 

You might retire the sishito peppers after trying these sweet, blistered, spicy beauties. You can pair them with your favorite marinade but try this gremolata first. 

Gremolata:

1/2 Cup Parsley 

Juice 1/2 Lemon 

2 garlic cloves

2 tsp red pepper flake 

1/4 Cup Olive oil 

Sea Salt and Pepper To Taste

Blend or Puree in a food processor or blender. (keeps 5 days in fridge)

 

Sugar Snap Peas:

1. Heat up a cast iron over medium-high flame, add 1 tbsp avocado oil

2. Add 1 Shallot thinly sliced, stir 2-3 minutes.

3. Add rinsed sugar snap peas, stirring constantly 4-5 minutes, or until you notice a blistering of peas.

4. Turn off heat, stir in prepared gremolata, 2 teaspoons Yuzu Hot Sauce and lemon zest. 

5. Serve over greens or as a side/snack. 





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