I don’t know about you, but I hated peas as a child.
TBH, I still find cooked peas pretty unappetizing, but I really love fresh peas. Their vibrant color and sweetness are welcome additions to salads and pastas, and they make a bomb ass pesto.
This recipe literally comes together in minutes and is so versatile. I have been known to just eat it by the spoonful, but it’s wonderful on crostini, mixed into a pasta salad, added to a sandwich…the list goes on.
While I am still a huge fan of traditional pesto, the peas add a freshness that can’t be beat. Plus it’s a great way to sneak some extra veggies into your diet ; )
If you make this recipe, let me know what you think!
Total time: 5 min
- 1 Cup Fresh or Frozen Peas
- 1 Garlic Clove
- 1/4 Cup Olive Oil
- 1 Cup Packed Basil
- Salt and Pepper to taste
- Combine all ingredients in a food processor
- Pulse until full combined and a smooth texture is achieved
- Crostini: Spoon pesto onto toasted baguette slices and top with marinated artichokes and roasted red peppers
- Pasta Salad: Toss pesto with pasta of choice or farro, add sliced cherry tomatoes, marinated mozzaralla, and garnish with torn basil
- Breakfast Sandwich: Spread pesto onto both sides of a toasted ciabatta roll, add a fried egg, prosciutto, and cheese of choice (I like mozzaralla)
Mushroom and truffle is one of those flavor combinations that can’t be beat in my book. This super easy appetizer takes this winning combo to the next level with the addition of toasted walnuts and Parmesan cheese. It is sure to be a crowd pleaser at your next gathering!
Mushroom & Walnut Crostini
Prep time: 15 min
Cook time: 15 min
- 16 ounces Baby Bella Mushrooms
- 1 Shallot
- 2 Cloves of Garlic
- 1 Small Baguette
- 4 tablespoons Olive Oil
- 1/4 cup Chopped Walnuts
- 1 tablespoon Grated Parmesan (plus more for garnish)
- 1/2 teaspoon Truffle Salt
- Ground Black Pepper to Taste
- Truffle Oil to Finish (Optional)
- Preheat oven to 350ºF, and line a baking sheet with parchment paper. Slice baguette into 1/4 inch thick pieces, brush both sides with olive oil, and place on baking sheet. Bake for approximately 10 mins or until golden brown. Set aside.
- While the crostini are toasting, finely chop shallots and garlic. Next, using a box grater, grate mushrooms into a large bowl
- Heat 2 tbsp of olive oil over low heat and add shallots. Sauté shallots for 3-4 minutes or until they begin to turn translucent. Add garlic and sauté for an additional 2-3 minutes
- Increase heat to medium and add mushrooms and 2 tbsp of olive oil. Sauté for 3-4 mins, then turn off heat and drain excess liquid from pan and set aside
- In a separate pan, lightly toast 1/4 cup of chopped walnuts over low heat, then add to mushroom mixture Stir in Parmesan and season with truffle salt and pepper
- Spoon mushroom mixture over cooled crostini. Arrange on a platter and garnish with a sprinkle of grated Parmesan and drizzle with truffle oil (optional)
Fall has finally arrived in Philadelphia or at least I hope. We’ve basically living in a rain forest for the last 3+ months so I’m keeping my fingers crossed we’ve finally turned a corner into sweater weather (and some sunshine).
I’m in the midst of a Whole30, but to kick off the season, I wanted to make something that felt warm and cozy but wasn’t in your face FALL (i.e pumpkin spice everything).
Since these are very off-limits on Whole30 (boo), I recruited Nika and her boyfriend to be my taste testers for a Saturday brunch and received their stamp of approval to share the recipe.
These waffles require just one bowl, are light and crispy, and deliver on Fall flavor with the addition of the apple butter. I also made some (whole30 approved) sautéed apples to top the waffles with because why not?
True Life: I have 6 of these bad boys in my freezer for the moment I finish up this Whole30
Apple Butter Waffles
YIELD: 4- 6 Servings
PREP TIME: 10 -15 Minutes
COOK TIME: 15 Minutes
TOTAL TIME: 25 -30 Minutes
- 2 Tablespoons vegetable oil
- 1/4 Cup apple butter
- 2 Eggs
- 1/2 Teaspoon vanilla
- 1/4 Milk (I used coconut milk)
- 1 1/2 Cup all purpose flour
- 2 Teaspoon baking powder
- Pinch of salt
- 1/8 Teaspoon cinnamon
- 1 Large apples
- 1 Tablespoon clarified butter (regular butter is totally fine for this as well)
- Sprinkling of cinnamon
Preheat waffle iron
Combine oil, apple butter, eggs, vanilla, and milk in a large bowl
Whisk in flour, baking powder, salt, and cinnamon (Note: this should be a pretty thick batter, but you may need to add a splash of milk if you’re having difficultly combining ingredients)
Use 1/4 cup to pour batter into waffle iron; cook on medium heat until waffles are lightly golden brown (3-4 minutes)
Freeze extras and reheat in the toaster when you’re ready for another
- Slice apples into uniform sized pieces
- Heat one tablespoon of clarified butter in a cast iron
- Add apples and cinnamon and stir until all pieces are evenly coated in butter and cinnamon
- Let apples sauté for a few minutes, stirring occasionally
- Note: You can sauté apples for as little as 2-3 minutes or until apples soften depending on your desired texture