Some nights, you just want to sauté or grill up a protein and have a quick go-to side to make a nice meal without much effort.
So it’s always nice to have a few awesome sides in the rotation, like this recipe for Creamy Snap Peas with Feta.
This recipe for Creamy Snap Peas with Feta would be perfect with a Greek-inspired protein — salmon, chicken, or even lamb.
Ingredients:
- 8 ounces trimmed fresh sugar snap peas
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 teaspoon finely minced garlic
- the zest and juice of 1 lemon
- 1 ounce crumbled feta cheese
- 1/2 cup chopped fresh mint
- 2 tablespoons toasted sesame seeds
- 1 ounce crumbled feta cheese
Bring a large saucepan filled with water to a boil. While waiting for the water to come to a boil, fill a large bowl with ice water. Zest your lemon and reserve in a small bowl.
Add the snap peas to the boiling water, stirring often, until they turn bright green, about 1 minute.
Transfer the snap peas to the bowl of ice water. Let peas stand for 5 minutes, then drain. Thoroughly pat the peas dry with paper towels and add to a serving bowl.
While the snap peas are cooling, combine the Greek yogurt, red wine vinegar, water, minced garlic, lemon juice, 1 oz crumbled fetal cheese, and the mint in a food processor or blender.
Process until fully combined and creamy.
Creamy Snap Peas with Feta
Ingredients
- 8 ounces trimmed fresh sugar snap peas
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1 teaspoon finely minced garlic
- the zest and juice of 1 lemon
- 1 ounce crumbled feta cheese
- 1/2 cup chopped fresh mint
- 2 tablespoons toasted sesame seeds
- 1 ounce crumbled feta cheese
Instructions
- Bring a large saucepan filled with water to a boil.
- While waiting for the water to come to a boil, fill a large bowl with ice water.
- Zest your lemon and reserve in a small bowl.
- Add the snap peas to the boiling water, stirring often, until they turn bright green, about 1 minute.
- Transfer the snap peas to the bowl of ice water.
- Let peas stand for 5 minutes, then drain.
- Thoroughly pat the peas dry with paper towels and add to a serving bowl.
- While the snap peas are cooling, combine the Greek yogurt, red wine vinegar, water, minced garlic, lemon juice, 1 oz crumbled fetal cheese, and the mint in a food processor or blender.
- Process until fully combined and creamy.
- Pour the mixture over the peas, tossing well to coat.
- Sprinkle with the reserved lemon zest, toasted sesame seeds, and remaining crumbled feta cheese.
