This chilled soup is so wonderful and light.
1 lb of fresh peas, pods reserved
1 onion, peeled ans halved
3 cloves of garlic
1 tbsp salt
1/4 tsp salt
2 oz goat cheese, crumbled
2 radishes, sliced thin
Rinse pea pods well. Bring 2 c water to a boil, add onion, garlic and pods. Boil, then reduce heat to medium and summer 30 minutes. Strain and discard pods, onion and garlic. Place broth in a blender.
Prepare a large bowl of ice water.
Bring 1 quart of water to a boil over high heat. Add 1 tbsp of salt and cook peas for 2 minutes- then drain and place in ice water. Drain and set a few peas aside. Place the reminder in the blender with stock. Puree will smooth and chill.
To serve, pour soup into a bowl and top with radishes, peas and Goat Cheese.
This is from Skinny Taste, it is tasty and super easy!
1 tbsp ghee or butter
1 onion, chopped
3 cloves garlic, minced
1 tbsp grated ginger
1 lb ground turkey
1 tsp salt
1 c tomato sauce
1 jalapeno, finely chopped
1 1/2 tsp groubd coriander
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 1/2 tsp ground tumeric
1 1/2 tsp garam masala
1 1/2 tsp cinnamon
1 bay leaf
1 c frozen peas
1/2 c cilantro, chopped
Set your multicooker on sauté, melt the ghee add the onion and cook until soft. Add garlic and ginger and cook for two minutes. Add the turkey and salt and cook, breaking up with a wooden spoon and cook 5 – 6 minutes. Add the spices and cook for 2 minutes. Stir in tomato sauce, jalapeño, bay leaf and cover.
Cook 3-4 hours on high or 6 – 8 on low. During the last 30 minutes stir in peas. Remove bay leaf and stir in Cilantro just before serving.
This is a quick weeknight meal inspired by F&W. Fresh peas are required for this dish, so do seek them out. I cooked up some orzo that I tossed it with the extra pesto to compete the meal.
1/4 c pine nuts, toasted
2 c shelled fresh peas
3/4 c parmigiano, grated
2 cloves garlic, green germ removed
1 TBSP lemon juice
1/4 c olive oil, plus extra for cooking the shrimp
Salt and pepper
1 lb shrimp, peeled and cleaned
In a food processor or blender combine peas, cheese, garlic, olive oil, lemon juice, salt and pepper. Puree until smooth.
In a large non-stick skillet, heat olive oil over medium high heat. Cook shrimp anout 2 minites per side until opaque and cooked through.
Serve shrimp with pesto and a little parmigiano cheese.
Serves 2 – 4.
This recipe was inspired by Bon Appetite to which I made a few minor changes. The mint really makes the dish special. If you don’t have fresh peas, frozen are fine. You can buy Fregola on Amazon, or swap in another small pasta.
- 1 1/4 c Fregola
- 2 TBSP olive oil
- 4 oz pancetta, diced
- 1 medium onion, diced
- 1 c dry white wine
- 2 1/2 c chicken broth
- 2 TBDP mint, chopped
- 4 oz ricotta
Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.