Chef Brigitte made this recipe to demonstrated the “brightening” of citrus on frozen vegetables – at 24 cents per serving, it’s an amazingly frugal and easy appetizer and will really make it look like you know what you’re doing in the kitchen!
- 16 ounces Sweet Peas, thawed
- ½ red onion, coarsely chopped
- 1 Tbs. lemon juice
- 2 tsp. lemon zest, plus additional for garnish
- 2 basil leaves, plus additional for garnish
- 1 clove garlic, roasted and coarsely chopped
- ¼ c. Extra Virgin
- pepper to taste and
- Parmesan Cheese Wedge, grated for garnish
- In a food processor, combine peas, onion, lemon juice, lemon zest, basil, and garlic.
foodprocessor is running, slowly add oil.
- Add salt and pepper to taste (be sure to taste it!).
- Serve on freshly toasted crusty bread, homemade crackers, or grain-free with red pepper, carrot and cucumber slices, cut on a bias so they’re nice and long.
* Tip: Roast a whole bulb of garlic when you’re making something else in the oven earlier in the week. Just lop off the top with a sharp knife and wrap it in foil. It’s done when you can really smell it and each clove is more of a paste. Save the rest and use in salad dressings, on roasted or steamed veggies, in this incredibly interesting roasted grape and sweet potato salad (which I brought for Thanksgiving with great success) or even in your morning eggs.
* Reprinted with permission from ALDI.