Flavors were good but the peas were ice cold which I didn't care for. Won't make again.
i cooked on the stovetop with a lid to soften a little. cut in half lengthwise before cooking. next time i'll use less mustard, it was on the tad of too much for me with 1t and i love mustard. lemon flavor was great.
Easy and tasty
These are very simple and have great flavor. Yum!
The basic sauce on this is delicious! I'm not a big enough fan of sugar snap peas to make it again but I would try the other variations if I had some snap peas to use up.
Love this recipe! I make the sauce with all kinds of vegetables---it goes well with anything. I'll keep making this again and again... it really elevates what can so often seem like a boring side dish.
Nice presentation and tasty way to serve snap peas. Served with planked salmon and multigrain pilaf...both CL recipes. I just did the original recipe but will try a variation next time.
Excellent, refreshing dish - great for summer. I served it with the Walnut and Rosemary Oven-Fried Chicken dish from Cooking Light June 2010 issue and also made some barley for the grain. I went back for seconds, but my husband (who doesn't eat veggies) had already finished them off. I did not try the radish variation, just the original recipe, which I changed slightly by only adding about 1/2 the mustard since there was already Dijon mustard in the chicken.
A very refreshing summer side...good enough to be the main attraction on the plate. My family enjoyed it and asked to repeat it.
I made the Lemony Snap Peas as a side for a weeknight dinner and my husband and I really enjoyed it. Nice change from the normal steamed veggies I make. I served the Radish and Feta variation at my Memorial Day get-together, and everyone raved about it. Very tasty. I will definitely be making this variation again.