Okay, Tom sez lots o'snap peas and green beans. Let's see what we can do here. Both of these recipes are clippings from Bon Appetit magazine. I thought they sounded simple and good. - debbie
 

Sugar Snap Peas with Toasted Sesame Seeds
serves 6

1 lb. sugar snap peas, stringed
1 tsp. toasted sesame seeds
1 tsp. oriental sesame oil

Steam peas until crisp/tender, about 3 minutes. Transfer to a bowl, toss w/seeds & oil. Season w/salt.  (easy, huh?)
 

Green Beans with Pecans, Lemon & Parsley
serves 6

2 lbs. green beans, trimmed, halved crosswise
5 tbsp. butter
3/4 C chopped pecans
4 tsp. minced lemon peel (zest)
1/3 C. finely chopped italian parsley

Cook beans in boiling salted water about 5 minutes or until just tender. Drain and pat dry. Melt butter in a deep skillet over medium heat. Add pecans; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss and heat through. Mix in lemon peel; cook 1 minute. Mix in parsley, season with salt & pepper and serve!