By Matt Hogge, DNP-FNP, Medical Director at La Clinica Wellness Center
Recipe of the Month: snap pea sofrito
Try this great recipe featuring snap peas. Spring is the perfect time to fill your plate with a variety of vegetables from local grower’s markets.
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium carrots, finely chopped
- 2 medium celery ribs, finely chopped
- 1 medium onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 1 1/2 pounds sugar snap peas, halved crosswise
- 1/2 teaspoon crushed red pepper
- 1/2 cup torn mint leaves
- Sea salt
Cooking directions
In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion, and bell pepper and cook over moderate heat, stirring occasionally, until the sofrito is tender and lightly browned, about eight minutes.
In a large skillet, heat the remaining two tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about two minutes. Add the sofrito and cook until the snap peas are lightly browned in spots, about two minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about two minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.
Tip: Serve this with fresh fruit for a colorful, tasty meal that is high in nutrients.