Blanch Your Peas, Make a Crisp Twist on Side Salad

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With St. Patrick’s Day and spring just around the corner, I was inspired to make one of my favorite, bright green veggie dishes this weekend: a spring pea, asparagus and mint salad. This salad includes a combination of fresh and frozen produce, is simple, packed full of flavor and filled with a powerhouse of nutrients.

Asparagus is packed with folate and vitamin C, and contains fiber. Added to the asparagus are green peas, which are rich in vitamins A, C and K, and a good source of fiber and folate. I prefer to use as many fresh ingredients as possible, but I used frozen peas for this recipe. Fresh peas can be more difficult to find in the store, and using frozen ones can help reduce the cost of the salad. Read more… “Blanch Your Peas, Make a Crisp Twist on Side Salad”

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    Swap Meat for Spicy Lentils in this Hearty Salad

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    Lentils are one of my favorite pantry staples. These legumes are part of the family of pulses, which also include beans, peas and chickpeas. They are rich in nutrients, inexpensive and versatile.

    Lentils are also hearty enough that they make a great alternative to meat in salads, soups, and burgers. This lentil salad is one of my all-time favorite recipes because it’s simple to prepare with a unique, tasty combination of spices and flavors. Read more… “Swap Meat for Spicy Lentils in this Hearty Salad”

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      Steps to make vegetarian meatballs, Mediterranean inspired

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      Enjoying vegetarian “meatballs” is a thing! Bloggers and food writers are getting creative, rolling up savory little bites filled with beans, lentils, whole grains, and vegetables as an addictive alternative to meat-based balls. These little treats are delicious as an appetizer at a party, served with pasta and a sauce, or showcased as the main event at your next meal.

      For this recipe, I found my inspiration in the Greek culinary tradition of keftedes—fried meatballs often served with French fries and a salad or as part of a meze (appetizer) platter. I skipped the meat and replaced it with hearty black-eyed peas (I had the most amazing black-eyed pea dish in Greece which inspired this idea!), along with nut meal, flax seeds, and red onions.

      The tastes of the Mediterranean are highlighted in this dish with dates, sun-dried tomatoes, and Greek herbs. I paired it with a bright lemony tahini dip. Read more… “Steps to make vegetarian meatballs, Mediterranean inspired”

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