Latest articles from "Written":
Movies, Music & More... (May 1, 2011)
Remembering a treasured resource: our libraries (May 1, 2011)
Read for your kid's sake (May 1, 2011)
A Man From Another Land - How Finding My Roots Changed My Life (May 1, 2011)
One Season in Pinstripes (May 1, 2011)
THE Men (May 1, 2011)
Other interesting articles:
CLINICAL PAPERS: IN BRIEF...
Community Practitioner (March 1, 2010)
Breakfast at the Spa
Vibrant Life (September 1, 2011)
Blocking Out
Jewish Exponent (July 5, 2012)
The THREE PEAS
Jewish Exponent (September 15, 2011)
A Rerun of 'Lost'? She Can Help!
Jewish Exponent (June 17, 2010)
Gluten-free Recipes Everyone Will Love
Vibrant Life (March 1, 2012)
Real Jews Eat Quiche
Jewish Exponent (September 29, 2011)
Publication: WrittenDate published: May 1, 2011
Sponsored by The American Heart Association
Minted Sugar Snap Peas
Serves 4; 1/2 cup per serving
1 teaspoon olive oil
1 small carrot, cut into matchstick-size strips
8 ounces sugar snap peas
1 tablespoon chopped fresh mint
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
In a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the carrot for 1 to 2 minutes, or until tender-crisp, stirring occasionally.
Stir in the peas. Cook for 30 seconds, or until tender-crisp, stirring occasionally.
Stir in the remaining ingrethents. Cook for 10 to 15 seconds, or until the mint has wilted.
