Currently viewing the tag: "snow peas"


  • 1 tablespoon olive oil
  • ½ onion, sliced thinly
  • 1 whole green garlic, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 hand fulls of snow peas
  • 1 tablespoon cilantro, chopped (dried is not as OK here, but you could probably use it too)


Heat the olive oil in a medium-sized 8- to 10-inch skillet over medium heat. Add the onion and sprinkle with a pinch each of salt and pepper. Sauté the onions until softened and golden brown, about 20-25 minutes.


Add green garlic and saute for 2 minutes. Then add peas and sauté until they have turned bright green in color, about 2-3 minutes. Remove from heat and stir in the cilantro. Season with additional salt and pepper, to taste, and serve.

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  • 4 tablespoons butter
  • 1 onion, chopped
  • 5 cloves garlic, crushed and chopped
  • 1 cup Quinoa
  • 3 ‐ 4 cups water (or vegetable broth)
  • 2 bay leaves
  • 2 shelled peas
  • Salt and pepper
  • 1 cup vegetable broth

Melt butter in a pan. Add garlic and chopped onion. Stir until the onion becomes slightly brown. Add Quinoa and bay leaves. Alternately add broth and water 1/2 cup at a time after the liquid was absorbed. When Quinoa is cooked (the grains become clear without opaque middle), add peas and season with salt and pepper. Cook for a couple of minutes more until peas are heated. Sprinkle with parmesan right before serving. Make 2 ‐3 servings. To make it more interesting, you may add broccoli or chard during the last 10 minutes of cooking.

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  • 1 1/2 cups chopped broccoli florets
  • 3 tablespoons unrefined sesame oil
  • 4 cloves garlic, minced
  • 1 tbs teriyaki sauce
  • 1 small carrot, cut into matchsticks
  • 4 stalks swiss chard, stalks removed and chopped
  • 12 snow peas, stems removed
  • 1/2 cup toasted sesame seeds
  • 1 tbs soy sauce (or Braggs)
  • 1 tsp oyster sauce
  • 1 green onion, thinly sliced


Bring a pot of salted water to a boil. Place the broccoli florets in a steamer insert and steam over the boiling water until tender but still bright green, about 4 minutes. Set aside.  Warm the oil in a large skillet or wok over medium‐high heat. Add the onion and carrot and stir‐ fry for 2 minutes or until they soften. Add the garlic and cook for 30 seconds or until aromatic. Add the chard and cook for another 2 minutes or until crisp tender. Add the snow peas and sesame seeds and cook for 2 minutes or until crisp tender. Stir in the broccoli and soy sauce, oyster sauce, and teriyaki sauce and stir‐fry for 2 additional minutes or until heated through. Serve immediately with rice.

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