Monday, October 14, 2013

Buttery Snap Peas

I really am in love with Woman's World magazine. I get it weekly, and read it cover to cover.
It's a guilty pleasure, and I am cool with it.

I copied this recipe out of the magazine, and finally got around to making it.

Hubby and the girl child both fell in love immediately.
I have to say, the orange flavor really works incredibly well in this recipe!

1 Lb sugar snap peas
2 Tbsp butter
½ Cup finely chopped red onion
½ Tsp crushed caraway seeds
¼ Tsp salt
⅛ Tsp pepper
1 Cup grape tomatoes, halved
1 Tsp grated orange zest


1. Bring pot of water to a boil, add snap peas. Cook just until tender. Drain and reserve.

2. In large skillet, melt butter.

3. Add onion, caraway seeds, salt, and pepper

4. Cook until onions are tender (stirring often)

5. Add tomatoes, orange zest, and reserved snap peas.
6. Heat through, about 2-3 minutes


My 1 lb of snap peas turned out to be less. Funny, every time I turned my back, some disappeared. Ghosts?

Fresh and delicious, a great side!

This recipe was shared on: Uncommon Designs, Tumbleweed Contessa, This Gal Cooks, The Counrty Cook, Jam Hands, Mandy's Recipe Box, Chef in Training,  Pint Sized Baker, Inside Bru Crew Life, and Flour me with Love

1 comment:

  1. I still have plenty of cherry tomatoes left from the garden. Thanks for the recipe!