| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | "shape", 4star, Eat-lf mail, Healthy, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | New potatoes |
| 1 | lb | Sugar snap peas |
| 1 | tb | Extra virgin olive oil |
| 1 | sm | Spring onion; thinly sliced |
| 1 | lg | Clove garlic; minced |
| 2 | tb | Chopped fresh mint |
| 1/4 | ts | Freshly ground nutmeg; or more to taste |
| Salt and black pepper |
INSTRUCTIONS
SUGAR SNAP PEAS: Wash the snap peas; trim stems.In large pot of boiling water, blanch the peas, about 2 minutes. Scoop from the pot and transfer to a bowl of water. Drain and set aside. Keep the pot boiling to cook the potatoes. POTATOES: Wash the potatoes; do not peel. Cut potatoes into wedges (6th or 8ths). Boil until just fork tender; shock in ice water. Drain well and set aside. In a saute pan, skillet or wok, warm the oil over medium heat; cook onion and garlic, until softened. Add cooked potatoes and peas, mint and 1/4 teaspoon of nutmeg. Toss to warm and combine flavors. Taste and add salt, pepper, and additional nutmeg to taste. [Serves 4, each 138 calories, 25 % fat (3.8 grams); 6% carbohydrate, 14% protein.] __VARIATION__ Steam the potatoes for about 12 minutes, add the peas and continue to steam no more than 2 minutes, until potatoes are fork tender and peas are bright green and crispy. Remove from heat and drain. Continue with the recipe with these changes: 2 green onions, 2 large cloves garlic, 1 tablespoon each fresh chopped mint and fresh chopped cilantro leaves. Add nutmeg, salt and pepper to taste and add lemon zest cut into long strips (about 1/2 teaspoon total); toss. SERVED 2. MENU: roasted chicken, sweet and sour red cabbage. Try with meats, seafood, veggie burger or legume-nut loaf. Sent to eat-lf by Pat Hanneman 5/15/98. Recipe by: Jesse Cool for SHAPE Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on May 15, 1998
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