I love a recipe that multi-tasks. And, with the fun but action-packed days of summer, I need a couple of recipes up my sleeve that I can pull together with a moments notice-- with ingredients I have on hand. I made this dip yesterday and it was a hit. Today I plan to serve it for lunch on some crusty bread. And I made such a large quantity that early this coming week, my children will probably see it on their dinner plates as a veggie side, accompanied by some whole wheat pita chips to dip. Originally torn out of a Mark Bittman column in the New York Times' food section, I modified it based upon what I had on hand (or didn't as the case was, so no mint). Note to self: the omission of fresh mint probably made it more kid-friendly, so add it or not, depending upon your audience.
Bright Green Pea Dip(adapted from Mark Bittman)
1 bag of organic frozen peas
1 box of organic veggie broth (you'll probably use about 1 cup)
3-4 cubes Dorot frozen garlic (or 2 fresh cloves)
handful of shredded parmesan cheese
handful of pine nuts (optional)
fresh mint, chopped (optional)
salt and pepper, to taste
Put the frozen peas into a saucepan or fry pan with just enough veggie broth to cover the peas. Heavy simmer for a few minutes, until the peas are bright green. Try one to make sure they're tender. Drain the peas, reserving the cooking liquid.
In a mixing bowl, combine 1 cup of the cooked peas, the shredded Parmesan, and pine nuts and mint if you're including them. (I did add pine nuts, but left the mint out because I didn't have any.)
In a Cuisinart, puree the remainder of the peas and garlic until smooth (see above). You may add some of the cooking liquid if you'd like to make it really smooth. (I simply pureed the peas, and didn't add anything so there was no need for me to save the cooking broth.)
1 box of organic veggie broth (you'll probably use about 1 cup)
3-4 cubes Dorot frozen garlic (or 2 fresh cloves)
handful of shredded parmesan cheese
handful of pine nuts (optional)
fresh mint, chopped (optional)
salt and pepper, to taste
Put the frozen peas into a saucepan or fry pan with just enough veggie broth to cover the peas. Heavy simmer for a few minutes, until the peas are bright green. Try one to make sure they're tender. Drain the peas, reserving the cooking liquid.
In a mixing bowl, combine 1 cup of the cooked peas, the shredded Parmesan, and pine nuts and mint if you're including them. (I did add pine nuts, but left the mint out because I didn't have any.)
In a Cuisinart, puree the remainder of the peas and garlic until smooth (see above). You may add some of the cooking liquid if you'd like to make it really smooth. (I simply pureed the peas, and didn't add anything so there was no need for me to save the cooking broth.)
Add the pureed peas to the mixing bowl, and stir to combine. Add salt and pepper, to taste. And voila, a bright green pea dip that is quick, healthy and a little different in a delicious way.
Last night I served the pea dip surrounded by a couple different varieties of pita chips (not photographed in the bowl yet, since it's so humid here). But, the Bright Green Pea Dip can do double duty as a sandwich spread, and since it's made with peas, some cheese and nuts, it's a kid-friendly veggie side as far as I am concerned!Picky Tip (since I know a few of you have kiddos bummed out by lumps and bumps in their food): This should be a hit since kids love to dip...But, if your child isn't going to like the chunky consistency then try pureeing all of the peas, along with the cheese (and mint and garlic if you're including them) and omitting the pine nuts and non-pureed peas. You can add some of the cooking broth or some olive oil to make it as smooth as you wish. You'll still have a bright green dip that is healthy and quick.
Enjoy!
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