While you’re poolside enjoying  the warm weather, keep in mind that June’s forecast calls for snow, in the produce world, that is. Just one cup of snow peas gives you more than 100% of your RDA for vitamin C along with a healthy dose of vitamin A and fiber. Snow peas are high in non-heme, plant-based iron and taste great with other iron-rich foods like lentils, beans, and grass-fed beef.

SEE ALSO: Summer Frittata

When shopping for snow peas, select pods that have smooth, uniform skin and are free of dark spots or scratches. Hearty snow peas will last in the crisper drawer for about a week. Pods should be eaten whole; just remove the strand that runs down the top of the pod. Hold a small pairing knife against the top of the stem, pull down, and discard the stem and strand.

Chew on This

Often considered a Chinese vegetable, snow peas originated in the Mediterranean and were grown in Europe in the 19th century.

About the Cook: Jennifer Iserloh is the co-author of the Amazon best-selling book Fifty Shades of Kale 


  • 4 garlic cloves, minced
  • 2 tbsp grass-fed butter or olive oil
  • 2 medium oranges, zested, and sectioned
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp Sriracha
  • 1 lb. fresh snow peas, stems and strands removed


  1. Combine garlic, butter or olive oil, orange zest, salt, and pepper in a small bowl. Mash well with the back of a spoon.
  2. Heat a large skillet over high heat. Add snow peas and butter/olive oil mixture at once. Cook three to four minutes, stirring often, until peas are coated in the mixture and they begin to soften. Turn heat off and stir in Sriracha. Top with orange sections.
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