Saturday, April 6, 2013
The picture shown is a part of Tom's Thumb trail that takes you up to the McDowell mountains ridge line. This hike offers some really great views and is a strenuous workout. When it's hot it's best to go very early in the day and bring plenty of water. We usually eat light meals and small portions several hours after as it can be very draining. The smashed peas on toast are a great snack for exactly this. I have prepared this several times, once substituting edamame for regular peas. The peas hands down were our favorite but the edamame was good too. This recipe has been slightly adapted from, "Naturally Ella Blog". Her main focus is on seasonal, vegetarian cooking and she has some really great ideas.
1 cup shelled peas (used frozen)
1 tablespoon olive oil
2 tablespoons shallot (minced)
1 tablespoon honey
1 teaspoon fresh thyme
2 tablespoons ricotta cheese
1 small baguette
1 hard boiled egg (sliced)
Salt and pepper to taste
Extra virgin olive oil to drizzle
In a heated skillet add olive oil and shallots, sauteing until tender. In a food processor, combine defrosted peas, honey, thyme, salt and pepper. Pulse until smooth, using a spatula to tap down the sides. Add in ricotta cheese, pulse until mixture look creamy and mixed together.
Lightly toast bread and layer pea mixture and top with hard boiled egg. Drizzle lightly with olive oil. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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