Radish, Pea, and Celery Salad with Cashews
Radish, Pea, and Celery Salad with Cashews
I adapted this recipe to fit the ingredients I had and tastes that I prefer. It is a bit of a different vegetable combination than I usually use, but I quite like it.
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Spring Green Pea Soup
Spring Green Pea Soup
This simple soup is just delightful. Fresh spring pea taste is available any time of year when using frozen peas, which have wonderful flavor. Don’t be afraid of using a bit of cream or half and half. It ends up only 1 tablespoon or less per serving, depending on if you serve it as a main course or an appetizer. Plus it gives it just a little bit of richness. Remember, you are not adding any olive oil or butter, so there is no other fat.
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Risotto with Peas and Spring Onions
Risotto with Peas and Spring Onions
For some reason I only think to make risotto in the spring/summer months. I think it’s because I like spring vegetables with the rice and Parmigiano cheese. Stay tuned during the next few weeks for more risotto recipes.
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Cabbage Potato and Pea Curry
Potato, Cabbage, and Pea Curry
Adapted from 660 Curries by Raghavan Iyer
Here’s another simple curry dish using easy to find ingredients and spices. Consisting of potatoes and cabbage it is also an inexpensive dish that makes a lot of food. The most time consuming part of this dish is grinding the spices for the Bangala garam masala.
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Spiced Dutch Split Pea Soup
Adapted from The Splendid Table’s How to Eat Supper
I increased the original recipe to use an entire 1 lb. bag of split peas. It’s my belief to make more and freeze some for a quick lunch or dinner. Why cook something twice when you can cook once for the same amount.
Also, I removed the ham hocks to make this vegetarian (and also lower the cost a bit). To give it additional flavor I bumped up the amount of aromatic vegetables used.
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