Not long ago, my Facebook buddy Sarah Fuller wrote about the abundance of sugar snap peas this time of year, and she suggested I might want to share a good recipe or two for them on A Good Eater. Well, as it happens, I have a favorite way of fixing sugar snaps, and it’s so simple that it hardly qualifies as a recipe. In addition, the recipe, if you want to call it that, is wonderfully adaptive to other vegetables—broccoli, zucchini, carrots, bok choy, sweet peppers, and summer squash. Cooked chicken, beef, shrimp, or tofu could also be added, but the vegetarian version is so tasty that the protein additions aren’t necessary. Finally, this is a perfect summertime recipe. It’s all cooked on the stove top, which means there will be no heat coming from the oven to add to an already hot house.