Sunday, December 27, 2009

Cold Mushy Peas - nod to Haley M.

I'm sick in bed right now, so i'll try and keep it short. At brunch the other day there was a great side dish. Organic minty peas, served cold, with fresh crusty baguette. It was delicious, fresh and could easily be used instead of bruschetta or pesto on anything. 

Defrost peas in cold water, drain and then pat dry. You can either put everything in a food pro, or mini chop, or use a hand held emerson blender. Just watch out for the consistency depending on what your using this recipe for -less blended would be better for a rustic bread topper, or if you wanted to make more of a sauce puree the hell out of it. If serving on it's own garnish with a drizzle of olive oil, fresh mint sprig and cracked pepper.
Ingredients: I never measure - just try everything out, and taste start off with a small amount and add more.
  • Frozen organic green peas
  • garlic
  • mint
  • salt and pepper
  • olive oil 
  • splash of lemon juice or lime
  • Enjoy
PHOTO: Found

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    Thanks for your two cents. I love change!