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Charred Snap Peas with Creamy Tarragon Dressing

Photo: Caitlin Bensel

Serves 2 (serving size: about 3/4 cup)

Summer makes us crave the flavors of fire—sometimes a simply boiled or steamed vegetable just won’t do. Enter the cast-iron skillet. In less than 5 minutes, the snap peas become crisp-tender while taking on extra smoky char, a nice contrast to the creamy tarragon dressing. Use this technique to add more dimension to your next stir-fry or for green bean dippers at your next backyard party.


  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 tablespoons whole buttermilk
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 1/2 cups sugar snap peas, trimmed

Nutrition Information

  • calories 100
  • fat 7.7 g
  • satfat 1.4 g
  • monofat 5.1 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 143 mg
  • calcium 51 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 5 ingredients in a bowl, stirring with a whisk.

  2. Heat oil in large cast-iron skillet over medium-high. Add snap peas; cook 3 minutes or until crisp-tender and lightly charred, stirring occasionally. Drizzle with yogurt mixture.