There are moments when I'm truly taken aback and surprised by a new way to cook or use a common kitchen ingredient. This can come about with spices or sauces or farmers market vegetables. This week, while eating plain snap peas as a snack, I ran across a recipe for roasted snap peas. And everything changed.I work two farmers markets a week for my granola company, Marge. And in doing so, I often trade with other vendors at the end of the market for what they didn't sell. It's the big perk of the market: coming home with fresh raspberries, apricots, kale and — lately— sugar snap peas. I generally snack on the peas on the drive home and as I make dinner, but after coming across this recipe from Naturally Ella I've begun roasting them. This draws out their natural sweetness and takes away a bit of their watery crunch. They're wonderful in light pasta dishes, whole grain bowls or even as a side dish all on their own.