Get 'em while you can! It's peak season for plump crisp-tender snap peas.
Snap Peas with Walnuts
8 ounces snap peas, cleaned
2 tablespoons water
1/4 cup apple juice
2 teaspoons walnut oil or cooking oil
1 teaspoon cornstarch
1/4 teaspoon salt
2 tablespoons broken walnuts
Red leaf lettuce (optional)
Apple wedges (optional)
Edible marigold petals (optional)
In a one-quart microwave-safe casserole combine snap peas and water. Cook, covered, on 100 percent power (high) for 3 1/2 to five minutes (low-wattage ovens: five to six minutes) or until crisp-tender, stirring once during cooking. Cover; set aside.
In a two-cup glass measure combine apple juice, walnut or cooking oil, cornstarch and salt. Cook, uncovered, on high about 1 1/2 minutes (low-wattage ovens: 1 1/2 to two minutes) or until thickened and bubbly, stirring every 30 seconds. Stir in nuts. Cook, uncovered, on high about 30 seconds more or until heated through.
Drain peas; return to casserole. Pour nut mixture over peas; stir ,, to coat. If desired, serve with lettuce and apples; sprinkle with marigold petals. Serves four.