Wednesday, June 3, 2015

Minty Sugar Snap Peas

After weekends filled with baseball games and tournament foods (chips, burgers, hot dogs and brats) I am craving a fresh and light vegetable dish.

This is one of those sides created with what my fridge had to offer: a bag of sugar snap peas, some green onions and mint left over from a fruit salad.

This comes together in less than 10 minutes. The sugar snaps are crisp and the scallions add a mild onion flavor complimented by the lightly sweet mint. My husband enjoys this change of pace and the kids actually eat it, too. This side dish is so speedy and yummy it's becoming a regular on my rotating menu.

Mangia! Mangia!

Minty Sugar Snap Peas

1 tablespoon olive or vegetable oil
1 bag sugar snap peas (12 to 16 ounces)
1 bunch green onions, sliced
2 to 3 tablespoons chopped mint
Optional: Salt and pepper to taste

Warm oil in a large skillet. Sauté sugar snap peas and green onions over medium flame for about 3 minutes. Remove from heat. Stir in mint. Serve warm or cold. Delicious both ways.

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