5 Fruits & Veggies a Day: Snap To It!

In our family we play a little game everyday that my four-year old son has dubbed "Five In." We count our fruit and vegetable intake to ensure we get five servings a day. It's quite easy to do actually. Luckily the boys are great eaters, we live in a city with an excellent farmers market, we have Farmer Tom's CSA, and I love to cook.

I swear we eat more snap peas than any household in America. I would add blueberries, anchovies, black olives, capers, smoked salmon, mangoes, and blintzes to that list. Not all mixed together, of course. But back to the snap peas. We nosh them raw, stir fry them with red onions, add them to salads, toss them into lunchboxes and picnic baskets, and now...

We have discovered a new way to jazz up snap peas, the ubiquitous green veggie to grace our crisper.

Zest a lemon and set aside. After rinsing off a colander full of fresh snap peas, toss them with some olive oil, the juice of one lemon, and sea salt. Roast at 425 degrees for about 20 minutes. While they are roasting, toss a cup of bread crumbs (I combined panko with sour dough bread crumbs.) with the zest of one lemon. Spread across top of snap peas and top with goat cheese crumbles. Continue to roast another ten minutes. Serve hot. You can substitute parmesan or feta cheese too. I assure you, this will be a family hit. We snacked on the cold leftovers while we cooked dinner the next night.

Now snap to it, folks!


Reposted from its original home at Foodie Mama.