Roasted Sugar Snap Peas with Mint Pesto

Where has the time gone? I’ve missed you all so so much.

So you’re probably asking, “Sarah, did you get spontaneously abducted to Vietnam where all they did is stuff you with pho and cupcakes?” The answer is a big NO (but it is actually an “I wish”)

My computer, which I thought was working, ended up crashing, which meant another trip to the Apple Store and a week vacation out in Cupertino. Although my computer has returned to its state of gloriousness, it has meant separating myself from the blog, which, my friends, has been hard, to be honest.  You try blogging on an iPhone. 

But fear not! My camera and my recipe crafting brain did not sleep while I was away. Like on a trip to the farmer’s market for example. These sugar snap peas just screamed at me to put them on my blog. And I gladly did so. Without, of course, taking a “sampling” of about 1000 peas before I bought them.

I’m kidding guys. There was a sign that said there were free samples. And I’m exaggerating about the thousand.

Kind of.

Anywho, this dish SCREAMS everything I love about summer. The fact that a meal can just be a bowl of sugar snap peas (and a dark chocolate bar) is what I wait all year for. Because winter is too high maintenance. That’s why I wear a strict uniform of college t-shirts and shorts in crazy patterns and colors in the summer. Seriously what is my life?

The peas are slow roasted with a mint pea pesto, then sprinkled with sea salt. Absolutely divine on their own, or as a side to veggie burgers or on top of pasta. I'm jittery just thinking about it.

Roasted Sugar Snap Peas with Mint Pesto

• A ton of sugar snap peas (about 3 heaping cups)
• 1 cup of mint leaves
• 2 tbsp olive oil
• 1 clove garlic
• juice + zest from ½ lemon
• ¼ teaspoon black pepper
• Sea salt

Preheat oven to 425 degrees.

Wash the sugar snap peas and trim the leafy ends off.

In a food processor, combine mint, olive oil, garlic, lemon juice, lemon zest, and pepper until finely chopped. Toss the peas in the mint pesto mixture until combined. Cover a baking sheet with parchment paper and spread peas out in an even layer. Roast for 15-20 minutes, flipping halfway.

Sprinkle generously with sea salt and serve.

Be right back. Getting my nom on.  

Brussels Sprout and Tempeh Toss with Honey Sriacha Sauce

Let’s talk about the vegetable known as the Brussels sprout.

When I was a kid, I loathed them. Being a traditional German, my grandfather used to love them in the traditional German way: boiled with salt and pepper. Something about a thing that looked like a small cabbage boiled until the skin turned a faint yellow was not appealing to me. Plus, have you ever smelled overcooked Brussels sprouts? It’s not pretty to say the least.

As they say in the commercials, “there must be a better way.”

That’s when my dad discovered the beauty that is Brussels sprouts fried with pancetta. And let me tell you, those things legitimately disappeared. Like they had some sort of magic that made them teleport from the plate into my belly. I could legit eat a whole bowl of those in one sitting. I am unfortunately not making this up.

However, once I became a pescatarian, I had to figure out other ways to eat what has become far and away my favorite vegetable. I figured out so many way to roast, shred, and toss Brussels sprouts to fit my diet. All of these recipes will hopefully make it onto the blog at some point. However, this one is probably one of my absolute favorites. I always have sriracha and honey around, sriracha because what college student doesn’t have sriracha and honey from my mom to feed into my tea addiction.

Seriously, a full cabinet of tea, friends. No joke.

This recipe is simple, easy, full of protein from the tempeh, and delicious. I make this (or a variation) at least once a week. I am not lying if I didn’t tell you that you will inhale these Brussels sprouts. The “stir fry” gets more flavor the longer it sits in the sauce, so how about you do that (and do not burn your mouth on four Brussels sprouts like I did). The wait, I promise you, is so worth it.

Brussels Sprout and Tempeh Toss with Honey Sriacha Sauce

• 1 package of tempeh, cubed
• 10 oz Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper
• 3 tbsp honey
• 1.5 tbsp sriracha

Preheat the oven to 400 degrees. On a baking sheet (with aluminum foil for a quick cleanup), toss the tempeh and Brussels sprouts with olive oil and generous amounts of salt and pepper and spread them out so they evenly cover the surface of the pan. Roast in the over for 25-30 minutes, tossing halfway through, until the tempeh becomes golden brown and the Brussels sprouts become tender.

In a separate bowl, whisk together the honey and the sriracha. Once the Brussels sprouts and tempeh finish in the oven, toss them in the honey and sriracha mixture, making sure all pieces are coated. Let sit for 15 minutes until the flavors are absorbed. Serve with plenty of brown rice or farro.

Chomp Chomp.