I always feel lost during the first few days of summer break. I would have thought that by spending so much time in academia, my body and mind would be use to the transition.
For the first few days, I amble around the house. I spend far too much time on the internet and in general I get nothing done. See, I’m an all or nothing type of gal. I spend my school year going full speed, rarely slowing down. I always have a to-do list a mile long and I’m tackling it from the time I get up to the time I go to bed.
When summer hits gone are the long days, mile long to-do list, and feeling of always needing to be busy. For a bit I fight against it. I feel odd saying that I have nothing planned for the day or that I don’t feel guilty for spending an hour randomly searching the internet.
Eventually though, I let go and admit it’s summer. I start planning to take small trips, go camping, and my mile long to-do list turn in to mile long cooking list (which I think are far more exciting!)
I think this switch to summer happened yesterday. I leisurely went to the CSA and Farmers’ Market, spent the morning playing with photos, and spent the afternoon cooking, cleaning, and editing. After awhile, I decided to hit the gym and then came back to relax for the evening. I know I get stuck in this mentality of “go go go” that it’s sometimes hard for me to relax and enjoy the day.
Snap peas were part of my day as well. If I’m being honest, I’m really surprised I have a recipe for you that involves Snap Peas.
I have a slight bad habit for forgetting to eat before I head out to the CSA on Thursday mornings and usually by the time I’m half way through picking, I’m starving. So, I pick and nibble. Yesterday’s breakfast? One lonely strawberry and peas. I love raw peas, especially snap peas (shell and all.)
So, I harvest two pods and eat one pod.
On my half hour drive home from the farm, I’m snacking on these. It takes every ounce of willpower to try and save a few. Luckily for these snap peas, I also picked up some regular peas at the farmers’ market and snacked on those instead.
I love the fresh flavor of snap peas and the crispness that never really cooks out. Add roasted snap peas to an easy to assemble noodle bowl and you’ve got one heck of a meal. Roasting snap peas brings out just a little extra sweetness that really helps these peas go the extra mile in flavor.
Also, on a quick note, Snap peas look similar to snow peas (which you may find at the farmers’ market as well.) This is because snap peas are a hybrid that include part snow pea. That being said, this noodle bowl would be delicious with either!
- 4 oz Soba Noodles
- 1/2 lb sugar snap peas
- 1 tablespoon olive oil
- pinch salt
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 2 tablespoons toasted* sesame seeds, divided
- 1 teaspoon minced ginger- optional
- Preheat oven to 375˚. Rinse snap peas, toss with olive oil and salt, and spread out on a baking tray. Roast until tender and brown spots begin to develop, 15-20 minutes.
- While roasting snap peas, prepare soba noodles according to package.
- To make dressing, whisk together soy sauce, vinegar, oil, honey, and 1 tablespoon of sesame seeds. Taste and adjust flavoring as needed.
- To serve, toss noodles, snap peas, and dressing together. Sprinkle with remaining sesame seeds.
*to toast sesame seeds, toss sesame seeds in a dry skillet over medium low heat. Let cook, shaking often, until sesame seeds are light brown (if using tan sesame seeds) and are fragrant.