Spread hummus on a plate and top with about 1 cup sugar
snap pea mixture (reserve remaining mixture for another use).
Add
snap pea mixture and cook, stirring once or twice, until charred in spots but still crisp, 4 to 5 minutes.
Not exact matches
Served in a big bowl over almond rice pilaf and a flavorful
mixture of mushrooms, broccoli, red pepper, sugar
snap peas and shredded carrots.
You assemble the cheese, tomatoes, diced red onion, sugar
snap pea and basil
mixture ahead of time, and when it's dinner time, you boil the pasta, drain it, and toss it right on top.
Alternatively, you can also use this is a dip for raw vegetables — try a
mixture of cauliflower florets, red bell pepper strips, baby carrots, and
snap peas.
Add tomato
mixture, sugar
snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.
Add the
snap peas and the cornstarch
mixture to the chicken
mixture, and mix until the sauce begins to thicken.
Blend one - third of sugar
snap peas with one - third of vegetable
mixture in a blender, adding some cooking liquid from vegetable
mixture as needed to thin, until very smooth, about 2 minutes.
I then top the greens with a mix of colorful chopped raw veggies (think,
snap peas, radishes, carrots, cabbage, peppers, etc.), roasted veggies (think, cauliflower, broccoli, sweet potato, butternut squash, etc.), and a grain (quinoa, brown rice, farro, etc.) to create a
mixture of textures and colors.