Snow Peas with Marjoram

Snow peas early morning with fresh dew!  A pretty sight.  I planted these peas mid-April and have been sowing more along the way.  This is a simple saute to accompany summer meals.  I also love to just eat them fresh or chopped into garden salads.

Makes four servings (1 cup - 250 ml each) 

INGREDIENTS:

# volume	(# ml)	Ingredient
4 cup	1 litre	snow peas, fresh ("mange tout")
3 Tbsp	45 ml	marjoram, fresh, sliced into ribbons
1 Tbsp	15 ml	olive oil, extra virgin, cold pressed
¼ tsp	1.25 ml	sea salt (optional)

Method:
1. Steam snow peas over boiling water.  You can remove the stem end or let the diners do that during eating.  Reduce heat and steam 3-5 minutes, or until bright green and just tender-crisp.  
2. Drain and transfer to a bowl of cold water to cool.  When the peas are cool, drain to dry.
3. Heat olive oil over medium heat for a minute or two.  Add the sliced marjoram, remove from heat and let infuse for 5 minutes.


Below is a picture of garden marjoram from my garden.  It is often confused with oregano but is milder.  The plant is a spring perennial and spreads quickly. 

4.  Toss the cooled snow peas with the marjoram infused olive oil.  Sprinkle with sea salt (optional) and serve warm.

Nutrients Per Serving (one cup - 250 ml)

Calories	70
Total Fat (g)	3.5
Saturated Fat (g)	0.5
Carbohydrate (g)	8
Fibre (g)	2
Sugar (g)	4
Cholesterol (mg)	0
Sodium (mg)	150
Protein (g)	3
%DV
Calcium	6
Iron	15
Vitamin A	4
Vitamin C	100

Join me for a gourmet cooking class at Chapman's Landing Cooking Studio in Nipissing village. I am offering another "Field to Table - Summer Foods" class on Saturday July 16th. Menus and information on classes are posted on my website.