blanched snap peas and celery

July 30, 2013 • Nancy Wolfson-Moche

Crunchy green vegetables refresh and awaken mind and body on a crisp summer morning.


serves 2


½ pound snap peas

2-3 stalks celery

½ pint blackberries

pinch sea salt


Wash snap peas, celery and blackberries well.

Remove tiny hairs from snap pea seams.


Cut celery into sticks and/or C’s.


Fill a medium sized pot with water and a pinch of sea salt; bring to a boil on a medium flame.

When water is boiling rapidly, drop snap peas in. As soon as they float to the top, remove them with a wire mesh skimmer; they are ready.  This should take just a few seconds.


Return water to a boil. Drop celery pieces in and remove them with the skimmer when they float to the top (a few seconds later).

Arrange snap peas, celery and blackberries on a plate.

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