It is March ~ the month of all things Green.
For our Cooking Light Virtual Supper Club, we are keeping in the theme of ' All Things Green '
I wanted something fresh and light ~ and GREEN. I found my recipe here on Cooking Light
Lemony Snap Peas
8 cups water
12 ounces sugar snap peas, trimmed
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 shallot, minced
Bring 8 cups water to a boil in a large Dutch oven. Add peas; cook 30 seconds or until crisp-tender. Drain and plunge into ice water; drain. Slice half of peas diagonally.
Add peas and toss to coat.
Now . . . let's see what everyone else has brought for our GREEN feast.
Jerry has made Salmon with Cucumber Salad and Dill
Val is making an appetizer of a Creamy Feta Spinach Dip
Susan is bringing a salad with New
Hampshire Maple-Mustard Salad Dressing
Sara is bringing Shrimp in
Roz has a Caesar salad with Pesto Sauce
Y'all enjoy ~