Pea and Mint Dip

Pea and Mint Dip

Want something a little different than hummus every now and again? The combination of peas and mint in this dip make it incredibly refreshing. It goes well on crackers, vegetables, bread, etc. Just dip and enjoy!

Pea and Mint Dip
 
Cook time
Total time
 
Serves: 2 cups
Ingredients
  • 1 bag frozen peas, thawed
  • Handul of mint leaves
  • 1 Tbsp garlic
  • 1 large avocado
  • ⅓ cup good quality olive oil
  • Juice from 1 lemon
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients except oil in a food processor. Blend until smooth.
  2. Gradually add in olive oil until spread is the consistency you want.
  3. Serve chilled.

Serving suggestion: If you want a non-vegan version of this dip, add 1/2 cup of cheese of choice (parmesan, feta, manchego…)

Easy Weeknight Paella

Paella

Both my husband and I have spent quite a bit of time in Spain. And there isn’t anything that brings you back there quite like a good paella. Everyone knows we love Spanish food, so for our wedding we received everything from paella pans to bags of traditional spanish rice to saffron. I figured it was about time to give a homemade paella a try, so we turned on some Spanish guitar music and enjoyed this delicious meal. This is an incredibly easy dish, that is not too hands on so its the perfect crowd pleaser that allows you to chat with your guests while making the dish. Buen provecho!

Easy Weeknight Paella
 
Cook time
Total time
 
Serves: 6
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • 4 cups (32 oz) vegetable broth
  • 2 cups valencia/paella rice (if you cannot find, you can use arborio)
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 2 cans (15oz) diced tomatoes
  • 1 Tbsp spicy paprika
  • 1 cup frozen peas, defrosted
  • 2 cups artichoke hearts, quartered
  • Salt and pepper to taste
  • 1 lemon sliced
Instructions
  1. Heat oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
  2. Pour the rice into the paella pan and saute for about 3 minutes. Add the bell peppers, tomatoes and paprika and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20-25 minutes or until almost tender and almost all the liquid has been absorbed.
  3. Stir in the peas and artichoke hearts. Salt and pepper to taste and continue cooking until the liquid has been absorbed and the rice is tender.
  4. Garnish with lemon wedges and serve.

 

Best Brussels Sprout Recipe

Since discovering this recipe, I switched from the person who used to avoid brussels sprouts into the person who seeks them out whenever they are in season. Anytime I’ve made this, I have had several people ask me for the recipe. This one is a keeper!

Average time: 30 minutes

Serves: 8

Ingredients

4 Tbsp olive oil, more as needed

12 medium french shallots (approx 2 cups), thinly sliced

6 cloves of garlic, thinly sliced

2 lbs brussel sprouts, ends removed and sliced in half

4 Tbsp pine nuts

2 Tbsp fresh lemon juice

Directions

1. In a large saute pan or dutch oven, heat olive oil over medium heat. Add shallots and saute until translucent, about 3 minutes. Add garlic, stir 1 minute or until fragrant.

2. Add brussel sprouts, increase heat to medium-high and saute until tender, about 8-10 minutes. Season with salt and pepper to taste. Stir thoroughly.

3. Remove from heat. Stir in pine nuts and drizzle with lemon juice.

Serving Suggestion: I’ve also added in some spicy paprika (approximately 1-2 Tbsp, depending on your liking for spice). You can add this in immediately after adding brussel sprouts.

Photo Credit: Real Simple

Cilantro and Lemon Flax Vinaigrette

Cilantro Vinaigrette

What to do when a recipe calls for 2 Tbsp of a fresh herb but you have to buy the entire bunch? Make a salad dressing with it of course! I’ve made my own salad dressings for a long time because I prefer to use flax oil but it wasn’t until I received my hand blender off of my registry that I really understood the ease and goodness of homemade salad dressings. We are talking 5 minutes, literally, for a dressing that has no added preservatives and lasts a long time!

Average time: 5 minutes

Yields: 8 oz

Ingredients

1/2 cup fresh lemon juice

1 bunch cilantro, coarsely chopped

1 cup flax oil

1 tsp crushed garlic

Salt and pepper to taste

Directions

1. Combine all ingredients in a food processor. Process until smooth.