Sautéed Garlic and Lemon Balm Sugar Snap Pea Salad
Prep Time
Serves
Cooking Mode
3 First Cold Pressed Extra Virgin 100% Olive Oil
1 Stringless Sugar Snap Peas
4 Garlic, sliced
¼ Salt and pepper
2 Pine nuts
2 Orange juice
2 Oranges, peeled and segmented
⅓ Flame Roasted Red Pepper Tapenade
4 Lemon balm
3 First Cold Pressed Extra Virgin 100% Olive Oil
1 Stringless Sugar Snap Peas
4 Garlic, sliced
¼ Salt and pepper
2 Pine nuts
2 Orange juice
2 Oranges, peeled and segmented
⅓ Flame Roasted Red Pepper Tapenade
4 Lemon balm
Directions
1Heat olive oil in skillet over medium-high heat. Sauté sugar snap peas, garlic, and pine nuts for 2 minutes. Add salt and pepper.
2Add orange juice and simmer 1 minute. Remove from heat and toss in orange segments, red pepper tapenade and lemon balm and transfer to serving bowl. Serve hot, warm or cold.
Tips
1
Conseil : En faire une boisson pour adultes, en y ajoutant 250 mL (1/2 tasse) de gin.
Disclaimer
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Personal Note
Personal Note
