Please join me this Saturday May 8, 3:30pm ET. I’m excited to be offering a Feeding the Hungry Ghost reading and recipe, courtesy of our friends at Chatham Public Library. It’s free and open to the public. Register here.
I’d love to see you (virtually, anyway).
Cook along with me! I’ll be demoing this recipe from my book. It’s bright, fresh, easy, perfect for spring, perfect for Mother’s Day.
Spring Pea Puree
Recipe from my book, Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. Nice with roasted or raw vegetables, equally happy to be slathered on crusty whole grain bread.
Ingredients
- 1-1/4 cup frozen peas thawed
- 1 clove garlic
- 1 bunch fresh mint leaves
- Juice of 2 or 3 lemons
- 1/4 cup olive oil
- sea salt to taste
Instructions
- Blitz the peas, garlic, mint, lemon juice, and olive oil in a food processor until smooth and well combined, about 2 minutes. Taste and season with salt.
- The pea puree can be stored in an airtight container in the refrigerator for several days.
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