Sugar Snap Peas with Broccoli, Leeks and Grape Tomatoes

Fresh and Flavorful!

I was looking for green beans in the market yesterday and they looked terrible. They had brown spots all over them and very limp. Change of plans...

I did find these great sugar snap peas and some fresh broccoli, so I thought I would try something a little different. Different for me that is.

I had a leek in the fridge and some grape tomatoes, so I decided to use everything. Why not?

It turned out great. The veggies were tender with just a slight crispiness and the leeks, garlic, lemon and fresh herbs really woke everything up!

Sugar Snap Peas with Broccoli, Leeks and Grape Tomatoes
By Mixed Salad Annie

8 oz package sugar snap peas, ends and strings removed if needed
1 small head broccoli, cut into small florets
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 leek, cut lengthwise, washed, dried and sliced in half circles
1 cup grape tomatoes
Sea Salt
Freshly ground pepper
1/2 lemon
2 tablespoons snipped fresh chives
1 tablespoon fresh basil, thinly sliced

Steam the sugar snap peas and broccoli in a steamer basket over boiling salted water for 4-5 minutes, or until crisp-tender. Drain and set aside. In a large skillet, heat the butter and oil over medium heat. Add the leeks and salt; cook, stirring, until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the sugar snap peas, broccoli, tomatoes, and more salt and pepper. Cook, stirring, until heated through. Squeeze the lemon over the veggies and add in the chives and basil. Serves 3-4.