Tuesday, May 10, 2011

Sugar Snap Peas with Fresh Mint

Since we’re entering the season for wonderful farmer’s market peas, this recipe makes a great side for any summertime meal. I have a surplus of fresh mint growing in my backyard, perhaps you do too!

Sugar Snap Peas with Fresh Mint
2 tsp olive oil
¾=1 lb sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
Salt and Fresh Ground Pepper, To taste
1 tbsp fresh mint, finely shredded or chiffinaud
Heat oil in large skillet over medium heat. Add the sugar snap peas, green onion and garlic. Season with salt and pepper to taste. Stir fry for 4 minutes, then remove from heat and stir in mint leaves. To serve cold, allow to come to room temperature, then store in fridge for at least one hour or overnight. Serve chilled on bed of farmer’s market red leaf butter lettuce or similar large leaf green. Or serve warm to accompany fresh fish or grilled chicken.

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