Reviewed: Aug. 13, 2008

This was okay. I should have listened to another reviewer and gone lighter on the mint. Wouldn't make this again, sorry!

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Jo C.


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Reviewed: Aug. 11, 2008

I used shallot instead of green onions and it went nicely. Might cut back on the mint next time. It was a little too minty for me, but in defense of the recipe, I might not have had the stated amount of sugar snaps - I just picked what I could from my garden. Will definitely try this one again, though!

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Christine M

	Cooking Level: Intermediate Home Town: Hopedale, Massachusetts, USA Living In: Holden, Massachusetts, USA
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Reviewed: Jun. 29, 2008

Just picked our peas from the local farmer and added chives and mint from our garden. YUM!! I got a little carried away with the mint - I can't help it... I love the smell! But my son (9) said "maybe a little less mint next time, Mom". Great recipe though, thank you for sharing.

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wunchie

	Cooking Level: Beginning Home Town: Menomonee Falls, Wisconsin, USA
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Reviewed: Jun. 20, 2008

Very easy, very tasty. I've never used mint on beans and really loved it. I will definitely make this again.

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CSWALSH

	Cooking Level: Intermediate Home Town: Rumson, New Jersey, USA Living In: Victor, New York, USA
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Reviewed: Jun. 10, 2008

Local orchard had fresh snap peas so I bought them then went in search of a recipe. Some mint from my back porch and I had a light, local dinner. Very nice recipe.

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John Davies


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Reviewed: May 30, 2008

This was wonderful! I love the freshness of the dish as well as the ease of preparation. I didn't use quite enough fresh mint... my mint plant is doing a little puny this season so was afraid to cut too much. Next time I'll use the full amount as it could have used more. I loved this dish... and so did my husband.

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DitzyDame

	Cooking Level: Intermediate Home Town: Norwalk, California, USA Living In: Victorville, California, USA
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Reviewed: May 18, 2008

I was afraid the mint would be overpowering but it wasn't at all. Everybody really enjoyed it. I made a double batch and it was gone by the end of brunch.

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cbranch16


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Reviewed: Apr. 14, 2008

Great texture and taste. Fresh ingredients are key - remember: the more you chop your mint, the more "minty" the flavor(otherwise, just rough chop using twice as much). Substituting cilantro for the mint also works well. Even though I love garlic and usually double up with other recipes, it really isn't necessary or desirable when preparing this dish.

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turnuson2

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: New York, New York, USA
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Reviewed: Mar. 30, 2008

Turned out great! Recipe is simple and easy to follow. The mint flavor was subtle, which I liked, but could easily be adjusted if you like it a bit stronger.

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jodi


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Reviewed: Mar. 24, 2008

All I can say is wow!! I fixed this dish for Easter dinner and was pleasantly suprised! This was such a different flavor and it was so refreshing! The simplicity was great. I used dryed mint as I could not get fresh mint at my store. I am now going to look for more recipes that utilize mint!!

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iowanurse


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Reviewed: Jan. 28, 2008

Crisp, refreshing and absolutely delightful! I used vidalia onion and a tad more mint (based on the other reviews) and it tasted light and heavenly! Served on the side with Mahi Mahi with a mango salsa, and wild rice, it was perfection as a supper!

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avocadosandwiches


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Reviewed: Jan. 23, 2008

I got an account just to rate this recipe. These are awesome. My family absolutely loves them. Husband asks for them regularly. It seemed so strange to put mint in with the peas, but it is really amazing. I'm not a huge fan of sugar snap peas, but this recipe changed my mind! When I don't have green onions on hand, I use regular onions and they turn out great.

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cassysmom


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Reviewed: Sep. 27, 2007

Just ok. Looks like I'm in the minority as most people really liked this recipe. I probably won't be making this again.

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jamiejfm

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Santa Monica, California, USA
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Reviewed: Aug. 2, 2007

This is a great way to use up sugar snaps. I think it would be even better if you used more mint.

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BRIEAHN

	Cooking Level: Expert Home Town: Lawrence, Kansas, USA Living In: Cary, North Carolina, USA
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Reviewed: Jul. 3, 2007

absolutely delicious. Used vidalia onions, peppermint, and frozen baby peas. fast, easy, and simple...and delicious. Just how every dish should be!

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The Messy Cook

	Cooking Level: Expert Home Town: Aberdeen, Maryland, USA
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Reviewed: Jun. 19, 2007

This is a very nice dish that would go well as a side with an elegant meal. Very good! Thank you for sharing your recipe, Ornery!

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LADYJAYPEE

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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