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Tuesday, June 21, 2011

Sugar Snap Peas with Lemon & Olive Oil ~ Busy

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there comes a time during the day when i will sit at my desk, bang out a phone call and then i list out exactly what i'll prepare for dinner, complete with 3 different sides (because of course, i'll have ALL the ingredients available) and quite possibly squeeze in a run beforehand. then 4 o'clock rolls in & i've had a killer salary negotiation argument an hour before, i don't actually have the fresh basil and do i really have to run 2 miles? better yet, i'm scheming to go out for dinner instead but make it seem like it was dw's idea. yeah, this is me everyday. you'd think i'd learn.

this dish was made twice last week... once to be consumed alongside a Roasted Chicken with Thai Inspired Tom Yam Herbs and another time by itself, because that was all that dw & i felt like preparing that night. by itself, sure it looks meager and lonely, but the crunch of the snap peas and the punch of the simple citrus dressing was enough. sometimes being busy is a curse and other times it brings forth dishes like this one that i would've otherwise ignored because it was too simple & easy to catch my eye.

Sugar Snap Peas with Lemon & Olive Oil
from martha stewart living, april 2010

half a bag of organic sugar snap peas, strings removed, sliced thin on the bias
drizzle of good olive oil
juice of 1 lemon, use organic
salt/pepper to taste

mix it all together, allow to sit for a few minutes for the flavors to meld. serve as a side to meat.

3 comments:

  1. A good recipe is like a good fella...sometimes we ignore the solid ones to go after the hot, flashy, hunk. And then we're left feeling hungry and stupid.

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  2. Beautiful, simple, and so green. (Much better than dinner out... right?)

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  3. wendi, exactly. you put it so well!

    meister, it was perfect... i knew exactly what ingredients were used and it was made to *my* specifications.

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