Yesterday the Lake Daniel Greenway was packed with high school cross-country runners. I love back to school season. There is something about backpacks, marching band practice, freshly sharpened pencils and the hints of Fall that makes me so nostalgic. Summer ain’t over yet (I’ve got my white jeans on, ya’ll) but I sometimes think the world is in order when school starts back and the geese start to fly north.
This weekend I did a lot of nothing while watching the rain fall on Mendenhall. I did get off the sofa for a couple trips out and to make Sunday Supper for my friend Andrew. I made a simmer supper of grilled citrus marinated chicken, rice pilaf with pistachios and cherries and these sesame sugar snap peas. I love eating sugar snap peas raw, steamed or sautéed. They could not be easier to cook. This might be my favorite way to prepare them.
This is a perfect side for a school night supper. Enjoy.
Simple Sesame Sugar Snap Peas
- 1 tablespoon dark sesame oil
- Good serving of sugar snap peas, trimmed
- sesame seeds
Heat sesame oil in a skillet. Add sugar snap peas and cook on medium high until they turn bring green and still keep their crunch. Add sesame seeds and cook until they start to toast. Season with salt and serve.