Bright-green snap peas (also known as sugar snap peas) are one of the joys of springtime, whether you prefer to eat them raw, stir-fried or steamed. You'll want to get them as fresh as possible, with super-crisp pods, for the tastiest recipes.
by Sophie Braimbridge and Erica Jankovich
Authentic fermented black beans are ideal for this flavorful recipe, but you can certainly sub in black bean sauce if you can't find fermented black beans. (They are often sold in Asian food stores.)
Per serving: 170 calories, 1.9g saturated fat, 2.6g fiber, 210mg sodium
by Marie-Annick Courtier
This extraordinarily simple side dish — it takes just a few minutes to throw together — centers on the snap peas, which are flavored with garlic and lemon.
Per serving: 105 calories, 1g saturated fat, 16g carbohydrates, 5g protein, 5g fiber, 6mg sodium
by Barbara Kafka
This dish highlights how delicious vegetables can be when they're in season. The author suggests serving them atop pasta or alongside chicken — though you could do both for a satisfying dinner.
Per serving: 503 calories, 3g saturated fat, 70g carbohydrates, 14g protein, 6g fiber, 223mg sodium
by Tom Douglas
Chop salads are easy to make (if you don't mind the chopping) and satisfying to eat, with their variety of textures and mix of flavors. You can make the mustard vinaigrette anytime and store it in the refrigerator for a few days.
Per serving: 343 calories, 8g saturated fat, 12g carbohydrates, 8g protein, 3g fiber, 660mg sodium
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