Add the sugar snap peas and cook until tender-crisp, about 3 minutes. Pour the sauce over the peas and cook until heated through. Serve immediately, sprinkled with cashews and sesame seeds.

Bring a couple of quarts of water to a boil, add a tablespoon of salt, drop in the snap peas, and cook for a minute or two. Drain and use kitchen shears or scissors to clip off the stem ends.

Lemon mint sugar snap peas In a large skillet, melt 4 tablespoons butter on medium-high. Add 1 chopped leek (white and light green parts -- about 1 1/2 cups) and coarse salt and pepper to taste.

Cook this: Freekeh with shiitake mushrooms, leeks and sugar snap peas from Mother Grains 'The subtle smokiness of freekeh combined with deep, earthy shiitakes makes an unexpected yet exciting bite ...

DIRECTIONS To make the hummus, put the chickpeas, sliced snap peas, tahini, olive oil, garlic, cumin and lemon juice in a food processor and sprinkle generously with salt and pepper. Process for 1 ...

Cooking time: 18 to 20 minutes Makes: Two servings 1 1/4 lb yellow fleshed potatoes, peeled and quartered 1 Tbsp butter, melted 1/4 cup warm vegetable or chicken stock or broth (see Note 1) 1 tsp ...

Step 4 Heat a cast-iron skillet on high. When smoking hot, add a teaspoon of olive oil and toss in the snap peas. Cook until blackened on each side and set aside. Step 5 ...