Sugar snap peas with pickled cherries and peanuts from Six Seasons: A New Way with Vegetables (page 119) by Joshua McFadden and Martha Holmberg

  • scallions
  • basil
  • sugar snap peas
  • thyme
  • rice vinegar
  • dried red pepper flakes
  • Bing cherries
  • Spanish peanuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on July 04, 2020

    I also really liked the tartness of the pickled cherries and wished that my cherries were cut in half so that I could have more bites with cherries. It is an interesting combination of flavors. This would hold up well for a picnic. I subbed Virginia peanuts for Spanish peanuts.

  • SheilaS on June 23, 2018

    Another one of Joshua McFadden's combinations that I never would have come up with on my own but which combine to make an interesting salad. The pickled cherries are the star of the show, and the main source of tartness so it's good to have a piece in almost every bite. The recipe for the pickled cherries is on p 58. I gave them a week in brine before using them.

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