Ingredients:
1/2 Pound Of Garden Fresh Sugar Snap Peas
1 Tablespoon Of Freshly Squeezed Lemon Juice
1 Tablespoon Of Extra Virgin Olive Oil
1 Tablespoon Of Freshly Chopped Shallots
1 Teaspoon Of Freshly Diced Thyme
1/4 Teaspoon Of Garlic Salt
1/2 Teaspoon Of Fine Ground Kosher Salt
Information:
Serving Size 4
80 Calories Per Serving
3 Grams Of Fat
Preparation Instructions:
This boiled sugar snap peas recipe was submitted to us by Melaine of Silver City New Mexico. To get started, first you will need to take out a small mixing bowl, and then add in the freshly squeezed lemon juice, extra virgin olive oil, freshly chopped shallots, freshly diced thyme, garlic salt, and fine ground kosher salt. Whisk these ingredients together until you have a smooth and consistent garnish dressing. Next up, take out a boiling pot and fill it with water and a pinch of salt. Bring the water to a rolling boil over medium high heat, then add in the garden fresh sugar snap peas. Let the peas boil for roughly five to six minutes, or until they are nice and tender. Once the veggies are cooked, remove them from the pot, and then strain away any excess water. Let the sugar snap peas cool for ten minutes, then place them in an adequately sized serving dish. With the peas in the dish, drizzle on all of the olive oil lemon juice dressing, then give the peas a quick stir so that they are evenly coated. That wraps up this recipe, please don't forget to check out all of our other amazing boiled vegetable recipes.
