Lemony Sugar Snap Pea Stir-Fry

1 to 2 tbsp olive oil
1/2 lemon, cut in thin slices
2 1/2 cups sugar snap peas
1 leek or 1/4 onion
1 tbsp snipped fresh dill (optional)
Salt
Ground black pepper

Hands-on Time: About 30 minutes

This recipe gives peas a smoky Italian flavour and would pair well with spaghetti or veggie burgers.

To begin, wash the peas and set them aside. Wash a lemon and cut thin slices from it, discarding any seeds. Wash the leek or onion and cut it into small pieces.

In a large skillet, heat the olive oil over medium-high heat. Add the lemon slices carefully and cook them for 4 minutes, turning them once halfway through. Adding the lemons will cause the oil to pop quite a bit, so be careful and use tongs or a longer fork or spatula to turn them if you can. After 4 minutes, remove the lemons and set them aside.

Add the pea pods and leek or onion to the skillet and stir-fry them for 3 to 4 minutes, or until the pea pods are crisp-tender. Turn off the heat. If you are using dill, pinch off a handful from the stems, rinse it under water, and then shred it coarsely over the peas. Return the reserved lemon slices to the mix and stir. Season to taste with salt and pepper.