Oh Monday. HI!
I hope you all had a fabulous Mother’s Day! Moms. There is nothing better than a Mom. 🙂
Call me biased, but I love my mom and I feel so lucky to have her. I literally thank my lucky stars each and every day. (for both my mom and my dad. 🙂 )
Any who. I hope everyone had a great weekend and survived Monday.
isn’t it shocking how fast the weekend flies back.
Surprisingly, it’s back to the grind of the work week.
Ugh, back to the diet, back to behaving, back to bedtimes, back to the gym, back to early morning coffee runs, back to real. life.
Speaking of the diet… I have really tried to turn our weekday dining into healthy meals.
(Yes, we have always eaten healthy during the week, but realizing that the weather is getting nicer here in Chicago, I know the weeknight cocktails will be flowing quicker than normal, and therefore really need to buckle down on the weeknight diet.)
Here is one of my favorite sides… and go figure, ina, you’re once again, my girl. This is so unbelievably delicious. You have to try it.
(Maybe serving a crunchy vegetable as a side dish helps me not need to serve a carb…? Maybe? I don’t know. But it’s worth thinking!)
Done and Done.
Monday, you’re conquered.
- 1 lb Sugar Snap Peas, trimmed
- 1/4 lb thinly sliced pancetta, chopped
- 1/2 cup olive oil
- Juice from 1/2 lemon
- 2 Tbl white wine vinaigrette
- 1 small shallot, minced
- 5 Tbl parmesan, grated
- kosher salt and pepper
- Bring a large stock pot of water to boil. Add 3 Tbl kosher salt.
- While stock pot is being brought to a boil, fill a separate bowl with ice water. Set Aside
- Put snap peas in boiling water for 10-15 seconds.
- Put immediately into ice water. Cool completely.
- Cut snap peas in half length-wise and place in large bowl.
- Meanwhile, in a large saute pan, over medium heat, place 1 Tbl water and pancetta. Cook over medium heat until pancetta is browned and crisp, tossing occasionally.
- Transfer pancetta to a plate after cooked.
- In a small bowl, to make vinaigrette, whisk together olive oil, lemon juice, and vinegar.
- Toss a little bit of the vinaigrette into bowl with peas. Add red onion and pancetta.
- Add parmesan, and a pinch of salt and pepper.
- Season to taste.