Sugar Snap Peas and Mushrooms

If you like ginger, you will love this light crisp pea and mushroom side dish.

I got this receipe at Recipezaar as I wanted to try something other than the standard bacon and/or potatoes with peas.

http://www.recipezaar.com/Snow-Peas-with-Mushrooms-13525?scaleto=8

It got mixed reviews - I loved it as I love ginger in general and this was a light, fresh alternative with almost an Asian flair, but my son didn't care for it because it wasn't the tried and true savory standard of bacon and/or potatoes.

I will depend on your preferences, but I would recommend at least giving this a try as it is quick, easy and something a little different that the same old - same old.

Ingredients:

• 1 24 oz bag frozen (or 2 cups fresh) Sugar Snap or Snow Peas
• 1 13-14 oz can (or approx 1 cup fresh) mushroom pieces
• 1 shallot, thinly chopped or grated
• 4 TBSP margarine
• 1 small ginger root (approx 1 1/3 TBSP)
• A few dashes of salt and pepper

Prepare the peas according to the bag or if fresh, add approx 1/2 cups water, bring to boil then cover with a lid and steam for a few minutes.

While the peas are cooking, chop or grate 1 shallot

Finely chop or grate the ginger

Melt the margarine in a pan and add a few dashes of salt and pepper.

Open the can of mushrooms and drain the liquid.

Add the mushrooms to the butter and cook on medium heat for approx 2 mins.

Mix in the shallots and ginger then add the peas and toss for about 30 seconds and then it will be ready to serve.

Dilled Corn

This is one my family's favorite vegetable side dishes and it is very quick, easy and simple to make with only three ingredients.

What you will need:

• 1 can of corn (approx 15 oz can)
• 2 TBSP of margarine (I prefer I Can't Believe It Is Not Butter Mediterranean Blend)
• 1 TBSP Dill
• Saucepan
• Measuring spoon
• Spoon to stir ingredients
• Serving bowl

Put the corn, margarin and dill in the saucepan and turn the stove up to low-medium heat and heat up the corn and melt the margarine (5-8 mins).

Remove from heat, pour into a serving bowl and serve.

GARLIC BREAD

I made this yesterday to go with the Dieci Formaggi pasta dish yesterday and my son said it was the best garlic bread he has ever had.

I used leftover wheat rolls and buns as the base. I used 1 tsp of minced garlic from a jar, combined that with 3 TBSP of margarine and 1 tsp. of dill and melted it in the microwave for 30 seconds then spread the mixture on the pieces of bread then sprinkled Romano cheese on top of the bread.