Pasta with Crabmeat and Sugar Snap Peas

pasta with crab and sugar snap peas

Oh, sugar snap peas, you pretty little things, you.  You are back in season!  Which means I can buy heaps of you at my farm market and snack on you while I am tossing you into every recipe that calls for anything green.  Don't tell the regular old green beans, but there's something about your slightly sweet and crunchy selves that has you at the very top of my favorite summer veggie list, duking it out with the tomatoes and the corn.  And since the tomatoes and the corn aren't ready yet, it's sugar snap peas time in my kitchen.  As in, pasta tossed with butter, crabmeat and, yes, a whole mess of sugar snaps! Read More & Get the Recipe

One Bowl Suppers: Shrimp with Watercress, Feta and Sugar Snap Peas

shrimp with watercress, feta and sugar snap peas

Here's my latest in the series of one bowl suppers that the Southern husband and I have been experimenting with over the last couple of months.  Just as a reminder, the one bowl suppers combine a green veggie or two, a whole grain and some kind of protein along with a few garnishes in one bowl...all of which sounds very science-ish until you realized that this actually means shrimp, watercress, feta cheese, sugar snap peas, sliced apple and brown rice garnished with honey roasted peanuts and drizzled with yogurt ranch dressing.  Oh yes. Read More & Get the Recipe

Linguine with Bacon, Goat Cheese and Sugar Snap Peas

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Linguine with bacon, goat cheese and sugar snap peas?  I have officially decided that this is my new favorite spring recipe.  Because if for no other reason, I simply love saying "sugar snaps."  There's something so, well, spring-like about how that sounds...full of sparkle and possibilities, just like spring!  And if you add a little bacon to the equation....do I really need to say more? Read More & Get the Recipe

Beef Stir-Fry with Sugar Snap Peas

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This recipe falls into my "life is short so always use the best ingredients, even if that is not what the recipe tells you to do" bucket. This is a delicious stir-fry with just a handful of ingredients, and front and center is the beef. Obviously. The original recipe, found in Everyday Food Magazine says to use sirloin, which I am sure would be perfectly okay. Just fine. Totally acceptable. However. In a dish like this where the meat can make it or break it, I always choose to use a tenderloin filet. Yes, I know how much they cost. But in the great scheme of things, I think an amazing-tasting dinner is always a worthwhile investment. And trust me, using the filet will take this from a perfectly okay dinner to an amazing one. And you're worth it! So, now that you have your tenderloin, make sure you get really nice sugar snaps -- none of those frozen ones. The original recipe calls for white rice but I actually like it even better with brown rice. And of course with brown rice, Read More & Get the Recipe