Type what you have

Ingredients

• ✓ sugar snap pea
• olive oil
• garlic
• soy sauce

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas, cover, and steam until tender, about 2 minutes.
2. 2 Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

By mecook

Ingredients

• ✓ sugar snap pea
• garlic flavored olive oil
• soy sauce
• sesame oil
• chili oil
• brown sugar
• sesame seed

Instructions

1. 1 Preheat the oven broiler, and move oven rack into the top position.
2. 2 Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. 3 Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. 4 Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

By Heidi T

Ingredients

• ✓ sugar snap pea
• green onion
• carrot
• red bell pepper
• chicken breast
• cilantro
• almond
• white sugar
• white vinegar
• sesame oil
• teriyaki sauce
• mustard

Instructions

1. 1 In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
2. 2 In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

By LINDA W

Ingredients

• ✓ sugar snap pea
• pork shoulder
• ginger root
• chicken flavored ramen noodles
• seasoning packets
• water
• green onion
• soy sauce
• cornstarch

Instructions

1. 1 Place the pork and ginger into a slow cooker, and sprinkle the seasoning packets from the ramen noodles over them. Pour in the water. Cover, and cook on Low for 6 to 8 hours.
2. 2 About 10 minutes before you are ready to eat, turn the slow cooker up to High. Break the ramen noodle bundles into quarters, and place them into the slow cooker along with the sugar snap peas and green onions. In a small cup, stir together the soy sauce and cornstarch. Stir into the slow cooker. Cover, and cook for about 5 more minutes. Serve immediately.

By Elizabeth

Ingredients

• ✓ sugar snap pea
• salmon fillet
• honey
• garlic
• soy sauce
• rice vinegar
• sriracha sauce
• sesame oil
• ginger paste
• mushroom
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
2. 2 Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
3. 3 Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sugar snap pea
• spaghetti
• olive oil
• soy sauce
• white sugar
• rice vinegar
• sesame seed
• sweet chili sauce
• sesame oil
• green onion
• red bell pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
2. 2 Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

By MrsHollowell

Ingredients

• ✓ sugar snap pea
• lo mein noodles
• sesame oil
• ground turkey
• onion
• garlic
• chicken broth
• water chestnut
• soy sauce
• onion soup mix
• celery
• red bell pepper
• mung bean sprout
• red pepper flakes

Instructions

1. 1 Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil.
2. 2 Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan.
3. 3 Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes.
4. 4 Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.

By bdweld

Ingredients

• ✓ sugar snap pea
• chicken breast
• baking soda
• chicken broth
• soy sauce
• rice vinegar
• sriracha sauce
• honey
• cornstarch
• scallion
• ginger
• garlic
• canola oil
• rice

Instructions

1. 1 Thinly slice chicken breasts; cut slices in half to create pieces about 1 1/2 to 2 inches in diameter; transfer to a bowl. Add baking soda; toss to coat chicken. Set aside for 15 minutes.
2. 2 Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, ginger, and garlic in a separate bowl.
3. 3 Rinse chicken thoroughly in a colander; pat dry.
4. 4 Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add chicken and 1 to 2 splashes Sriracha-honey sauce; stir-fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Transfer chicken to a plate.
5. 5 Add remaining 1 tablespoon oil to the skillet; add snap pea mixture. Cook until snap peas are crisp but still tender, 3 to 4 minutes. Return chicken to the skillet; add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes. Serve stir-fry over rice.

By Frankie

Ingredients

• ✓ sugar snap pea
• chicken breast
• cajun seasoning blend
• chicken broth
• cornstarch
• soy sauce
• olive oil
• cabbage
• asparagus
• celery
• red bell pepper
• green onion
• bamboo shoot
• cashew
• paprika

Instructions

1. 1 Sprinkle chicken pieces with Cajun seasoning.
2. 2 Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. 3 Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. 4 Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. 5 Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

By Sweet B

Ingredients

• ✓ sugar snap pea
• chow mein noodle
• soy sauce
• honey
• fish sauce
• vegetable oil
• red curry paste
• garlic
• ginger
• coconut milk
• pork loin chop
• carrot
• cilantro
• lime

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 2 minutes. Drain and set aside.
2. 2 Meanwhile, combine soy sauce, honey, and fish sauce in a small bowl until blended; set aside.
3. 3 Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste, garlic, and ginger paste; cook until fragrant, about 1 minute. Add coconut milk in intervals, stirring as you pour it in to keep the sauce from separating.
4. 4 Add pork strips, carrots, and snap peas and cook until pork is cooked through, about 5 minutes. Add drained noodles to the skillet, then add soy sauce mixture. Simmer until sauce has thickened, 4 to 5 minutes.
5. 5 Divide pork and noodle mixture among serving bowls and top with cilantro, lime zest, and juice. Serve immediately.

By thedailygourmet

Ingredients

• ✓ sugar snap pea
• orange juice
• soy sauce
• garlic
• orange zest
• ginger
• red pepper flakes
• vegetable oil
• chicken breast
• chicken broth
• cornstarch
• stir-fry vegetable
• broccoli
• carrot

Instructions

1. 1 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
3. 3 Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
4. 4 Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

By PENNIETHEWOO

Ingredients

• ✓ sugar snap pea
• peanut oil
• garlic
• ginger
• green onion
• salt
• chicken breast
• onion
• cabbage
• red bell pepper
• chicken broth
• soy sauce
• white sugar
• cornstarch

Instructions

1. 1 Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
2. 2 In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

By Teresa Shields

Ingredients

• ✓ sugar snap pea
• orange juice
• brown sugar
• rice vinegar
• fish sauce
• soy sauce
• ginger root
• red pepper flakes
• chicken thigh
• green onion
• garlic
• orange zest
• red bell pepper
• jalapeno pepper
• cilantro leaves

Instructions

1. 1 Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Drain chicken thoroughly in a colander, reserving marinade.
4. 4 Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
5. 5 Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
6. 6 Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
7. 7 Remove from heat. Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ sugar snap pea
• jasmine rice
• water
• salt
• chicken breast
• cornstarch
• vegetable oil
• red bell pepper
• soy sauce
• water
• rice wine vinegar
• garlic
• sugar
• chili garlic sauce
• green onion

Instructions

1. 1 Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
2. 2 Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
3. 3 Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
4. 4 Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
5. 5 Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

By Julie Hubert

Ingredients

• ✓ sugar snap pea
• chicken thigh
• chipotle chile-flavored olive oil
• soy sauce
• red pepper flakes
• olive oil
• onion
• red bell pepper
• orange bell pepper
• garlic
• white wine
• garlic pepper seasoning
• ginger
• cornstarch
• water
• mushroom

Instructions

1. 1 Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl; set aside.
2. 2 Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, bell peppers, and garlic until partially tender, about 5 minutes.
3. 3 Add chicken mixture, white wine, garlic pepper seasoning, and ground ginger; cook and stir until chicken is almost cooked through, about 5 minutes.
4. 4 Whisk cornstarch and water together in a small bowl until dissolved; stir into pan. Add mushrooms; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

By Jennifer Baker

Ingredients

• ✓ sugar snap pea
• soy sauce
• cornstarch
• sesame oil
• chicken breast
• chicken broth
• oyster sauce
• white sugar
• chow mein noodle
• vegetable oil
• garlic
• bok choy
• zucchini
• carrot
• green onion

Instructions

1. 1 Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
2. 2 Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
3. 3 Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
4. 4 Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.

By Allrecipes

Ingredients

• ✓ sugar snap pea
• sesame seed
• sesame oil
• ginger root
• garlic
• onion
• red bell pepper
• orange bell pepper
• olive oil
• jasmine rice
• water
• shrimp
• chile paste
• orange marmalade
• honey
• hoisin sauce
• soy sauce

Instructions

1. 1 Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
2. 2 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
3. 3 When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes.
4. 4 Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
5. 5 Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.

By Sarah W

Ingredients

• ✓ sugar snap pea
• salt
• green onion
• sesame oil
• soy sauce
• short-grain brown rice
• ginger
• garlic
• vegetable broth
• chicken broth
• cabbage
• carrot
• zucchini
• chicken breast
• onion
• red bell pepper
• vegetable oil

Instructions

1. 1 Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
2. 2 Add another 2 teaspoons oil to the skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables.
3. 3 Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
4. 4 Add remaining 3 teaspoons oil to the skillet and heat until it shimmers. Add garlic and ginger, cook and stir for 15 seconds. Add rice and cook, breaking up clumps and stirring occasionally for 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

By Allrecipes Member

Ingredients

• ✓ sugar snap pea
• bean sprout
• long-grain rice
• mint
• cilantro
• shrimp
• green bell pepper
• red bell pepper
• yellow bell pepper
• cherry tomato
• onion
• black peppercorn
• jalapeno pepper
• garlic
• olive oil
• cornstarch
• red pepper flakes
• fish sauce
• brown sugar
• soy sauce
• lemon juice

Instructions

1. 1 Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
2. 2 Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
3. 3 Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

By Mark Whitnell

Ingredients

• ✓ sugar snap pea
• olive oil
• ranch dressing mix
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place peas, olive oil, ranch dressing mix, and garlic in a large plastic zip-top bag. Shake to coat peas. Spread evenly on a baking sheet.
3. 3 Bake in the preheated oven until peas are tender, about 20 minutes.

By Leslie Asquith

Ingredients

• ✓ sugar snap pea
• mushroom
• teriyaki sauce
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ sugar snap pea
• water
• cherry tomato
• garlic
• white sugar
• onion and herb seasoning
• lemon juice

Instructions

1. 1 Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.

By raebro

Ingredients

• ✓ sugar snap pea
• olive oil
• raspberry vinegar
• dijon mustard
• strawberry

Instructions

1. 1 Bring a medium pot of water to boil and place a steamer insert in the pot. Place snap peas in the steamer, cover, and cook until bright green, about 30 seconds. Drain, run under cold water to cool completely, drain, and set aside.
2. 2 Whisk oil, vinegar, and mustard together in a bowl until well combined. Set aside for 3 to 5 minutes.
3. 3 Combine snap peas and strawberries in a large bowl; pour vinaigrette over top and toss gently. Serve immediately or chill for up to 1 hour.

By Mojito Mama

Ingredients

• ✓ sugar snap pea
• olive oil
• shallot
• thyme
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ sugar snap pea
• arugula
• baby spinach
• blueberry
• vegetable oil
• blueberry
• white balsamic vinegar
• honey
• almond

Instructions

1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Ingredients

• ✓ sugar snap pea
• vegetable oil
• onion
• snow pea
• bok choy
• curry powder
• feta cheese

Instructions

1. 1 Heat oil in a skillet over high heat. Cook and stir onion until slightly softened, about 1 minute. Add snow peas, sugar snap peas, and bok choy; stir-fry until bright green, about 8 minutes. Stir in curry powder. Cook, stirring occasionally, until flavors combine, 8 to 10 minutes. Stir in feta cheese.
2. 2 Push snow pea mixture into a mountain in the center of the skillet; let cook for 3 minutes. Push mountain down with your spatula and cook for 3 to 5 minutes more.

By Taylor

Ingredients

• ✓ sugar snap pea
• olive oil
• sea salt
• black pepper
• cinnamon
• white sugar

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas.
3. 3 Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.

By eandjanda

Ingredients

• ✓ sugar snap pea
• olive oil
• green onion
• garlic
• salt
• mint

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add sugar snap peas, green onion, and garlic; season with salt and black pepper. Cook for 4 minutes. Off heat, stir in mint leaves.

By ORNERY

Ingredients

• ✓ sugar snap pea
• spaghetti
• basil
• lemon juice
• olive oil
• garlic
• salt
• olive oil
• shrimp
• red pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
3. 3 Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

By averynmartin

Ingredients

• ✓ sugar snap pea
• raspberry
• raspberry vinegar
• olive oil
• sugar
• salt
• pepper
• blueberry
• mixed salad greens

Instructions

1. 1 Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
2. 2 Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
3. 3 In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

By Paula Kelsay McFarland