Tonight I took a shot at replicating a recipe I had at a tapas restaurant not too long ago: sugar snap peas sautéed with garlic, mint, and sherry. My version turned out very tasty, although not quite as amazing as what I'd had in the restaurant. I did something like: sauté 15 oz. of sugar snap peas in butter for about 5 minutes, then toss in 3-4 cloves of sliced garlic and 1/4 cup of sherry, cook until the sherry is reduced down, then stir in 1/3 of a cup of thinly sliced fresh mint. Season with salt and pepper and serve.
I also made home made frozen yogurt by putting 2 cups frozen raspberries and 2 cups greek yogurt into the food processor and blending them with a little sugar-free almond syrup. It was refreshing!