1 T. olive oil
4 green onions, chopped
8 small Crimini mushrooms, sliced
1/2 lb. sugar snap peas (about 2 c.)
1 t. coarsely ground lavender buds
1/2 t. dried thyme
1 T. red or white wine vinegar
Sea salt & white pepper to taste
In a non-stick frying pan, saute the onions and mushrooms for two minutes over med-high heat, stirring occasionally. Add the peas and continue cooking for another three minutes until vegetables are starting to soften. Remove from heat and stir in the herbs and vinegar. Season with salt and pepper. Makes 4 servings. (May be refrigerated and served cold as a salad.)