Sugar Snap Peas With Yogurt, Feta and Dill NYTimes Cooking Melissa Clark Yield: 4 servings ¼ tsp. kosher salt, plus more for water and to taste ½ pound sugar snap peas, trimmed (about 3 cups) 1 garlic clove, finely grated or minced 1½ Tbsp. fresh lemon juice, plus more to taste Freshly ground black pepper 4 Tbsp. extra-virgin olive oil, plus more for drizzling 1 cup thinly sliced fennel, or use radish or cucumber ½ packed cup roughly chopped fresh dill, or use a combination of dill and fennel fronds 2 scallions, thinly sliced ⅓ cup plain whole-milk yogurt (if using Greek, thin it down with milk or water, until pourable) ½ cup crumbled feta (about 2 ounces) ½ tsp. finely grated lemon zest Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving Crusty Bread, for serving (optional) Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel. When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise. In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed. In a small bowl, stir together the yogurt, ¼ cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste. Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining ¼ cup feta on top, drizzle with more oil and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer. Kitty Wise served this in her garden one evening in late June as the centerpiece of the meal. She added the feta to the yogurt and served that and some of the olive oil/lemon juice separately as dressings to be added at the table. With the salad she served a condiment, Melted Pepper Spread, and small shrimp.

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