SUGAR SNAP PEAS: Heat some garlic in EV olive oil in a large frying pan (I prefer a black skillet). Toss the sugar snap peas in. Add a little ginger powder, salt/pepper, and a dash of sugar. Cook for 5 minutes or so until tender and transfer to serving dish and cover.
PORK: Marinate thin pork chops (w/ bone) in Ziploc with Asian Marinade. I like “Veri Veri Teriyaki” but you can also mix, soy sauce with garlic/onion/ginger powder for a similar flavor. Fry in same skillet used for sugar snap peas to reduce clean-up.
Boil sweet potatoes and add a little butter, sprinkle of brown sugar and/or a drop of maple syrup. Stir and top with a few marshmallows if you like. Cover to keep warm/melt marshmallows.