Ingredients

Adjust Servings:

	1 cup Snap Peas , cleaned
	4 fresh Apricots , pitted and cut into coarse chunks
	1 small Red Onion , sliced as thinly as you can
	1 small Fresno Chiles , thinly sliced
	½ cup Italian Parsley leaves
	¼ cup Mint leaves, torn
	¼ cup extra-virgin Olive Oil
	2 tablespoons freshly squeezed Lemon Juice
	½ teaspoon Kosher Salt
	6 cranks Black Pepper

Grains with charred snap peas, apricot, and mint recipe

Name: Grains with charred snap peas, apricot, and mint recipe
Yield: 6 Servings
Ingredients: Snap Peas: 1 cup; Apricots: 4 fresh; Red Onion: 1 small; Fresno Chiles: 1 small; Parsley: ½ cup Italian; Mint: ¼ cup; Olive Oil: ¼ cup extra-virgin; Lemon Juice: 2 tablespoons freshly squeezed; Kosher Salt: ½ teaspoon; Black Pepper: 6 cranks

Serves 6
Medium

Ingredients

1 cup Snap Peas
4 fresh Apricots
1 small Red Onion
1 small Fresno Chiles
½ cup Italian Parsley
¼ cup Mint
¼ cup extra-virgin Olive Oil
2 tablespoons freshly squeezed Lemon Juice
½ teaspoon Kosher Salt
6 cranks Black Pepper

Directions

Quickly charring the snap peas keeps them fresh, but takes away a bit of the rawness and adds another layer of flavor, while also adding a little smokiness. A super-springy kinda deal.

Steps

1 Done	Char the Snap Peas Preheat the broiler to high. Place the snap peas on a baking sheet in a single layer. Put the pan under the broiler, as close as you can get it, and cook for 3 minutes, or until the peas are charred in spots but barely cooked.
2 Done	Put it Together and Serve In a large serving bowl, combine the peas, grains, apricots, onion, chile, parsley, mint, oil, lemon juice, salt, and pepper. Toss, toss, toss! Taste to make sure everything is well mixed and then serve. Store leftovers in the fridge overnight, if desired, but no longer because the fruit and herbs will start to get a little funky.