Spring Vegetables With Nutmeg, Garlic And Mint

Directions

1. SUGAR SNAP PEAS: Wash the snap peas; trim stems.In large pot of boiling water, blanch the peas, about 2 min. Scoop from the pot and transfer to a bowl of water. Drain and set aside. Keep the pot boiling to cook the potatoes.
2. POTATOES: Wash the potatoes; don't peel. Cut potatoes into wedges (6th or possibly 8ths). Boil till just fork tender; shock in ice water. Drain well and set aside.
3. In a saute/fry pan, skillet or possibly wok, hot the oil over medium heat; cook onion and garlic, till softened. Add in cooked potatoes and peas, mint and 1/4 tsp. of nutmeg. Toss to hot and combine flavors. Taste and add in salt, pepper, and additional nutmeg to taste.
4. __VARIATION__ Steam the potatoes for about 12 min, add in the peas and continue to steam no more than 2 min, till potatoes are fork tender and peas are bright green and crispy. Remove from heat and drain. Continue with the recipe with these changes: 2 green onions, 2 large cloves garlic, 1 Tbsp. each fresh minced mint and fresh minced cilantro leaves.
5. Add in nutmeg, salt and pepper to taste and add in lemon zest cut into long strips (about 1/2 tsp. total); toss. SERVED 2.
6. MENU: roasted chicken, sweet and sour red cabbage. Try with meats, seafood, veggie burger or possibly legume-nut loaf.
7. NOTES : But thought I'd offer this side dish - that was very good. Fresh!
8. Aromatic! Lots of color.