After all the desserts of the holiday season, I am craving vegetables. We had the family over for Christmas, and I wanted a vegetable side dish that did not have to be served hot. Sugar Snap Peas were the perfect solution: Simply trim the ends off the peas, (I used scissors), then dress lightly with dark or toasted sesame oil and a sprinkling of sesame seeds. Ina Garten suggests black sesame seeds for this dish, but I could not find them in Whole Foods, so I used the regular kind. The peas were crunchy and sweet, and I didn't even have to cook them! Now that's a winner for a buffet style meal any time.
Comments