Crunchy Salty Sweet

In a shock to no one, I’ve found it extremely hard to get out of my holiday eating routines. Obviously each meal should have a dessert! And a bag of chips before bed…wonderful! HA

So I’m making every attempt to find creative and fun (lol) ways to bulk up my veggie intake. Trader Joe’s had some delicious looking sugar snap peas recently, so I turned to Bon Appetit for some inspiration.

This recipe is barely a recipe at all, but it turned out delicious, so I wanted to share with all of you! The key to this dish is to remove the string from the snap pea, or else you’ll have a really fibrous, unenjoyable dish. Otherwise, just mix together the dressing, slice the snap peas, and put it all together!

More specifically: Whisk the buttermilk, yogurt, lemon juice, garlic, red pepper flakes and salt in a small bowl.

In a separate bowl, mix together the peas, oil, and lemon zest.

On a shallow bowl or serving platter with a lip, pour the buttermilk dressing (reserving 1-2 tablespoons) and then pile the peas on top.

Top with the remaining dressing, along with a small drizzle of oil, lemon zest, a sprinkle of sea salt and freshly cracked pepper. Dig in!

Adapted from: Bon Appetit

Makes: 2-4 servings

Total: 15 minutes

• 1/2 cup milk (or buttermilk)
• 3 tablespoons plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• 1/4 teaspoon red pepper flakes
• A large pinch of kosher salt
• 8 oz. sugar snap peas, strings removed, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• Flaky sea salt and freshly ground black pepper