Sugar Snap Peas Gluttony

Sugar snap peas are in season this time of the year & have been growing abundantly in my urban garden. We've been eating them raw and i've been experimenting a few different ways to cook them with every week's harvest:

Week 1: I found this recipe for Sugar Snap Peas sauteed with Mint from Emeril enticing so just prepared it as is...loved it & strongly recommend it

Week 2: Sugar Snap Peas & Bulgar Salad (servers 3-4)
Saute 1-2 shallots in olive oil until lightly browned. Add 1 lb sugar snap peas, cleaned & sliced cross-wise & saute for 1-2 min. Shut the heat & add salt & freshly ground pepper to taste & any herbs that are handy (i added basil, oregano & thyme). Separately cook 1 cup bulgur (or quinoa). Add the cooked bulgur into the sauteed sugar snap peas & mix well. Serve immediately.

Week 3: Sugar Snap Peas Salad (serves 2)
Clean and slice 3/4 lb Sugar Snap Peas cross-wise. In a salad bowl, add 1T extra virgin olive oil, 1.5T champagne vinegar (i like the Orange Muscat one from Trader Joe's), 1/2t salt & some freshly ground pepper. Blend until salt melts. Add roasted pistachos. Add the sugar snap peas & fresh chopped herbs (i added oregano & thyme). Mix well & enjoy!

Nutrition Facts:
Sugar Snap Peas, Bulgur