Snap Peas & Lemon Butter

Did you know peas are actually a pretty great source of protein?  Just one cup of Sugar Snap Peas has about 10 grams.  Paired with Edamame, in mere minutes, you’ve got yourself a perfect light, spring dish with a nice little dose of afternoon protein.  This simple dish is from a great little cookbook, The Kind Diet. 

• 2C Sugar Snap Peas, trimmed
• 1C frozen shelled Edamame, thawed
• 1bunch Radishes, trimmed & thinly sliced

Cook in boiling water for 1 minutes.  Drain & rinse under cold water to stop the cooking process.  This is called parboiling.

• 1T EVOO
• 1 Garlic Scape, chopped
• OR minced garlic OR shallot OR whatever you prefer

Heat oil in large skillet over medium heat.  Add garlic or shallot & saute 2 to 3 minutes until soft.

Add drained snap peas, edamame, radishes & 1/4 tsp sea salt; cook for 1 minutes or until heated through.

Remove from heat & stir in:

• 2tsp Lemon Zest, finely grated
• 1tsp Earth Balance butter
• 3/4tsp Umeboshi Vinegar (or other vinegar)
• Juice of 1/4 Lemon
• 1/4tsp freshly ground Black Pepper

Makes about 4 servings

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