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Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Two Peas with Turmeric & Mint

	Category	Vegetarian Recipes
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	Ratings	0

Ingredients And Procedures

1/2 lb Snap peas

2 ts Margarine

1 Cl Garlic, peeled and minced

1 tb Lemon juice

1/8 ts Salt

1/3 lb Snow peas

1 ts Olive oil

1/4 ts Tumeric

1 tb Mint, fresh, finely chopped

Black pepper to taste Bring a medium pan of water to the boil. Snap the ends off the snap and snow peas. Add the snap peas to the boiling water and time 30 seconds; add the snow peas and time 1 minute. Drain and rinse with cold water to stop the cooking completely. Pat dry with paper towels. In a medium skillet heat the margarine and olive oil over medium heat. Add the garlic and saute 1 minute. Add the tumeric and lemon juice; swirl to incorporate. Add the peas, mint, salt and pepper. Stir for about 2 minutes to heat the peas through. Serve immedietely.

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<h1>Two Peas with Turmeric & Mint</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Snap peas <P>2 ts Margarine <P>1 Cl Garlic, peeled and minced <P>1 tb Lemon juice <P>1/8 ts Salt <P>1/3 lb Snow peas <P>1 ts Olive oil <P>1/4 ts Tumeric <P>1 tb Mint, fresh, finely chopped <P>Black pepper to taste Bring a medium pan of water to the boil. Snap the ends off the snap and snow peas. Add the snap peas to the boiling water and time 30 seconds; add the snow peas and time 1 minute. Drain and rinse with cold water to stop the cooking completely. Pat dry with paper towels. In a medium skillet heat the margarine and olive oil over medium heat. Add the garlic and saute 1 minute. Add the tumeric and lemon juice; swirl to incorporate. Add the peas, mint, salt and pepper. Stir for about 2 minutes to heat the peas through. Serve immedietely. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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