I came back from Baltimore to find my garden beds bursting with snow peas and sugar snaps.
My vines are so loaded, I have more than enough for a few pea recipes this week. Three recipes that caught my eye: snow peas with leeks and herbs, Israeli couscous with asparagus, peas and sugar snaps, snow pea salad. Yum!
I concocted a fresh, reasonably healthy pizza that was easy to prepare (i.e. I didn’t have to run to the grocery store for ingredients.)
To prepare, saute 1 chopped tomato, 3/4 cup chopped snow peas and/0r sugar snaps and 1/2 chopped onion in olive oil over medium high heat until soft, about 5 minutes. Scatter the ingredients on top of one rolled out pizza dough. Add a handful of chopped fresh mint leaves and lots of crumbly feta cheese. Bake in 500 degree oven for 7 minutes, or until edges are golden brown.