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Sugar Snap Peas with Shallots and Mushrooms
A combination of sweet, bright, and zesty flavors, this simple side dish works well with grilled fish and poultry.
Ingredients:
3 C sugar snap peas, lightly steamed
1 C Markon First Crop Cremini Mushrooms, quartered and lightly sauteed
1 C Ready-Set-Serve Peeled Shallots, cut into rings and lightly sauteed
2 Tbsp. Markon First Crop Mint, chopped
1 tsp. zest of Markon First Crop Lemons
Instructions:
Toss all ingredients together and serve as a side to seafood or poultry. Great as a side salad.
Meal Type:
Fall
Spring
Summer
Winter
Gluten Free
Sides
Vegan
Vegetarian