Recipes and Links

Sesame Honey Carrots and Snap Peas

Serves: 4

2 cups carrots, baby carrots, or peeled carrots cut on the diagonal

2 cups snow peas, strings removed

1 Tbsp soy sauce, low salt if available

2 Tbsp Flying Olive Toasted Sesame Oil

1 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

2 tsp honey

1 tsp ginger root or ½ tsp ground

3-4 cloves garlic, minced

Salt and pepper

2 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil or a Flying Olive Oil of Choice

Water

1 Tbsp toasted sesame seeds for garnish

Directions:

Prepare the carrots and snow peas and set aside. Whisk together the soy sauce, Flying Olive Toasted Sesame Oil and Honey Ginger Balsamic Vinegar, honey, ginger, and garlic to make a sauce.

Heat the Flying Olive Chipotle Extra Virgin Olive Oil or a Flying Olive Oil of Choice in a skillet until it shimmers. Add the carrots, salt, and pepper; sauté for 2 minutes. Add 2 Tbsp of water, cover and let cook until crisp tender, about 2-3 more minutes. Add the snow peas and the sauce. Stir for a minute, then cover and steam for about 1-2 more minutes until the snow peas are tender.

Remove from heat and sprinkle on toasted sesame seeds. Serve.

Submitted by Barb L.