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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Poetry is a rich, full-bodied whistle, cracked ice crunching in pails, the night that numbs the leaf, the duel of two nightingales, the sweet pea that has run wild, Creation's tears in shoulder blades."
-Boris Pasternak, Poet

The refrigerator light goes on...

Sugar snap peas are so easy to find in the grocery now. There was a time when I really had to hunt for them. They are wonderful as a side dish like this but go great in salads and are really best just eating raw as a snack.

Ginger Root

The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).

Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.

The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.

Spiced Snap Peas

Servings = 2 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 3.

This recipe does not makes good leftovers, but it is good chilled in salads.

2 tsp	olive oil or grapeseed oil
1 Tbsp	shallot (minced)
8 ounces	snap peas
1/8 tsp	salt
1/4 tsp	ground nutmeg
1/4 tsp	ground ginger

Place the spread in a medium skillet over medium heat. Add the shallots and cook gently stirring frequently.

Add the snap peas, salt, nutmeg and ginger to the pan and stir. Cover and cook for about 20 minutes stirring about every five minutes.