Snap Peas have become an obesssion of mine recently. Something about that first bite, or snap, has me coming back for more and more.
This recipe I threw together while staying with a friend. We are both avid gardeners so we threw in a few peppers from her garden and some cherry tomatoes from mine. There is nothing like cooking with food you grew from a seed!
I have also become obsessed with Le Creuset cast iron skillets. These things are the real deal! They heat up fast and even. I’m also surprised by how easy it is to clean. I will be asking for one of these next Christmas.
This recipe is extremely versatile. Make as a side or serve these snap peas with a cup of whole grains and you’ve got a healthy meatless meal! It’s a great low-sodium, vegan/vegetarian, gluten-free option and a good source of fiber as well! Hope Y’all Enjoy!
- 1 onion (medium), diced
- 3 cloves Garlic, diced
- 2 Pimento Peppers, Diced
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 lb Fresh Snap Peas
- 5 cherry tomatoes, cut in quarters
- 1/4 cup water
Serving Size: 1/4 of recipe or ~1 cup.
Nutritional Content per Serving: Calories 119. Total Fat 4 g. Saturated Fat 1 g. Protein 4 g. Carbohydrates 17 g. Fiber 4 g. Sodium 22 mg.
Over medium to medium-high heat in large sauce pan, add olive oil, onions, garlic, and pepper. Saute until onions start to become translucent, about 2-3 minutes. Add snap peas, tomatoes, balsamic vinegar, and water. Cook over medium heat for about 5-10 minutes until water has steamed off.