Sugar snap peas with toasted sesame seeds

Contributed by Preston Maring, MD

Sugar snap peas with toasted sesame seeds
Here's the invitation Kaiser Permanente employees at 1800 Harrison got by email on Monday, May 8. This program has the potential to introduce even more people to seasonal, local, sustainably farmed foods while helping support the farmers who come to our Kaiser Permanente markets. ProducePaks Are Here! Pick up a box of fresh, seasonal, locally grown organic fruits and vegetables every Friday, starting May 19th, in the lobby of 1800 Harrison. This pilot ProducePak program was created to give you easy access to tasty, healthy food and to support the farmers who make Kaiser Permanente markets possible. You can read about the program and sign up today at The farmers thank you for your support. In the markets now, and probably in the ProducePaks soon, are the green, spring treat, sugar snap peas. They are very easy to prepare, cook and mix with sesame seeds in this delicious side dish.


  • Enough sugar snap peas to serve your family, “de-strung”
  • 1 to 2 tsp sesame seeds, toasted in a skillet until golden brown
  • 1 to 2 tsp toasted sesame oil
  • Salt to taste


"De-string" by pulling the remaining stem away from the pea. Once you figure out whether the "string" comes off the convex or the concave side of the pea, it goes faster with the rest of the peas. There's often that little thin brown remnant of a flower at the end of the pea. You can pull that off too but it doesn't matter. Cook the peas in boiling water for no more than three minutes. Drain and plunge them into a big bowl of ice water to stop the cooking. You really don't want them to get mushy. When cool, drain them and mix with the sesame seeds and sesame oil in a bowl. Season with salt to taste and enjoy.