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Bon Appétit!  Featuring Sweet Peas; I'm excited to share a sample from my upcoming cookbook, The Green Aisle's Healthy Indulgence, where ingredients are as nature intended.


Rustic Sweet Pea & Potato Soup
1 teaspoon olive oil
1 cup yellow onion, chopped
3 garlic cloves, minced
1 small carrot, diced
1 tablespoon Earth Balance Olive Oil butter
2 dark red heirloom tomatoes, diced (2 cups)
1 bay leaf
1 teaspoon adobo seasoning
2 cups water
1 teaspoon sea salt
½ cup peas
1 cup golden Yukon potatoes, cut ½ inch squares
¼ teaspoon sweet paprika
1 red pell pepper, diced
Place onion, garlic, and carrot onto a baking sheet and drizzle with olive oil. Roast three rungs from the top of oven for 15 minutes, tossing once and set aside.
Sautee red bell pepper in butter in a large pot for eight minutes. Add tomato, bay leaf, adobo seasoning, and water. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
Ladel half of the tomato and bell pepper from the pot, with a bit of juices, puree in a blender and place back into pot.
Add sea salt, peas, potato, paprika, and roasted, onion, carrot and garlic. Bring to a boil and reduce heat to low and cook covered for approximately 30 - 35 minutes or until the potatoes are fork tender.
Ladel into individual bowls and enjoy.

Copyright © 2015 Michelle Savage


Pea Crostini
1 cup organic peas, plus 2 tablespoons for garnish
1 tablespoon Earth Balance Olive Oil Butter, melted
1 garlic clove
1/4th teaspoon sea salt
½ teaspoon white balsamic vinegar*
6 slices sourdough baguette
1 radish, sliced 1/16th inch
1/3rd cup arugula mixed greens
1 ½ teaspoons olive oil
Pinch of fresh parmesan (optional)
Dash cracked peppercorn
Cook 1 cup peas and enough water to cover them in a small pot over medium-low for five minutes. If the water starts to boil, reduce heat. Use a slotted spoon to scoop out peas and place them into a food processor.
Slather butter among the baguette slices. Place on the BBQ butter side down for approximately three to five minutes until there are nice grill marks or place onto a baking sheet and broil for five minutes.
Smash the garlic clove with the large part of a cleaver and rub over the buttered side of each grilled baguette slice. Throw the smashed garlic piece into the food processor with the cooked peas, add sea salt, vinegar, and peppercorn. Puree for approximately 30 – 40 seconds until creamy.
Spread each baguette slice with pea puree, radish slices, arugula, and parmesan. Garnish with remaining peas, and drizzle each slice with a bit of olive oil.
*Balsamic can be purchased @ The Olive Oil Pantry

Copyright © 2015 Michelle Savage