July 18, 2011

Dinner @6 with American Express: Snow Peas with Sesame Seeds & Last Call!

Snow Peas

As you may remember from last week, this is my second post for the American Express Dinner @6 Giveaway! Today I am talking about my favorite way to prepare snow peas. I like to cook them for a very short time and blanche them almost immediately. Then I toss them with some salt, olive oil and toasted sesame seeds for a perfectly light and tasty summer vegetable side dish.

This post is officially my last call for recipe entries, see the guidelines below! Stay tuned for next Monday when I announce the winner and give you one final summer recipe!

Here are the guidelines for entering to win your very own $600 American Express Giftcard:

1. Leave a comment sharing your favorite summer vegetable side dish recipe that contains 6 ingredients or less. It does not have to be a formal recipe format, just tell me casually how the recipe works and what is in it.

2. Sign up for The Naptime Chef newsletter (upper left hand corner of this screen)

3. Like The Naptime Chef on Facebook.

4. Read the below information about the new American Express Blue Cash Cards

5. Entries can be submitted from July 18th at 6:59am ET through Sunday July 24th at 11:59pm. The winner will be chosen and posted on Monday July 25th at 12noon ET.

6. Yes, salt and pepper count as ingredients.

7. Contestants may submit multiple recipes!

Recipe

 Snow Peas with Sesame Seeds

 

Ingredients

 2 cups snow peas
1 tablespoons sesame seeds
¼ cup olive oil
1 pinch kosher salt

Instructions

1. Cook the snow peas for 2 minutes in boiling water and plunge them into an ice cold water bath to blanche them and stop the cooking.

2. In a small skillet toast the sesame seeds until lightly golden then add them to the snow peas. Toss in the olive oil and a pinch of salt and serve!

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  • April V

    I love cucumber, bell pepper, corn, and tomato cut up and covered in Italian dressing! Oh so good!

  • tiffany fong

    Chilled cucumber salad is the best side dish! It’s simply cucumbers, onions, vinegar, soy sauce, and sesame oil mixed together and then chilled, and it is absolutely delicious and refreshing! :)

  • Jenay Patterson

    Summer Squash & Onions
    simply cook your cut summer squash & onion down in butter or oil. Add Salt & Pepper to taste (or any other spice you may be using in your other dishes of the night! This dish could go with just about anything :)

  • Pvonziegesar

    Caprese Salad
    Thickly slice 3 or 4 ripe tomatoes (preferably heirloom tomatoes to mix up the colors a bit).
    Slice fresh mozzarella in the same thickness as the tomatoes.
    Place tomato, mozzarella, a basil leaf, tomato, mozzarella, basil leaf and repeat on a serving dish.
    Sprinkle with balsamic vinegar. 
    Salt and pepper optional.

  • Joanna

    throw red bell peppers on the grill. when done, peel off & toss blackened skin, cut remainder in strips and toss with olive oil, balsamic, capers, salt, and pepper. 
    (originally from a NY Times article on grilling, but so easy to remember that I could type the gist of it here from memory)

  • kadija

    I also love grilled corn on the cob with saffron-basil butter…yum!

  • Kathy T.

    Slices of yellow summer squash, zucchinni and Vidalia onion sauted in olive oil with a dash of salt and black pepper.  Also love to cook  fresh corn off the cob, a dab of sugar, a tbsp of butter, salt and pepper.

  • Miranda

    I like you on FB

  • Miranda

    I’m a newsletter subscriber.

  • Miranda

    Mexican corn on the cob:
    Boil shucked corn on the cob for 10 minutes. Remove from water and squeeze lime juice on corn. Then sprinkle with chopped cilantro.

  • Miranda

    Peas with pancetta:
    Chop 1 oz pancetta and cook over medium heat till crispy. Set aside and drain on paper towel. Heat 1 cup of peas. Sprinkle Pancetta over peas. Add crumbled feta or goat cheese if desired.