Spring Pea Dip
Thanks to Delish.com, we bring you a delicious dip recipe that has all the best qualities of springtime! Celebrate the big game day with fresh flavors and a delicate texture. Along with cut-up vegetables, homemade pita chips are another tasty pairing to go along with this dip.
- 1 pound(s) fresh peas in the pod (or 1 cup of frozen peas)
- 1/4 cup(s) (loosely packed) fresh mint leaves, chopped
- Salt and ground black pepper
- 1/3 cup(s) part-skim ricotta cheese
- 2 tablespoon(s) freshly grated Parmesan cheese
- Assorted spring vegetables for dipping, such as cucumber strips, yellow and red pepper strips, and baby carrots
- Shell peas: run thumb along length of seam to open pod and release peas.
- In 1-quart saucepan, heat 1 inch water to boiling over high heat; add peas and heat to boiling.
- Reduce heat to medium; cover and cook 3 minutes or just until peas are tender.
- Drain peas and rinse under cold running water; drain well.
- In food processor with knife blade attached, puree peas with mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to small bowl; stir in ricotta and Parmesan.
- Serve dip, with vegetables, or cover and refrigerate to serve later.
Chick Pea Balls
OneGreenPlanet brings you savory chickpea balls inspired by the memory of a falafel. With hints of dried sweet melon pieces, they are a healthy alternative! Like other beans, Chickpeas, are rich in both soluble and insoluble dietary fiber.
- 1 cup chickpeas
- 2 tablespoons tahini
- 1/2 teaspoon salt
- 1/3 cup dried melon
- 1/3 cup pumpkin seeds
- Soak the chickpeas overnight with 3 cups of water.
- Bring them to a boil, reduce the temperature and keep boiling for 1 hour or until soft.
- Peel the chickpeas, totally optional.
- Blend the chickpeas using the S knife, then add the tahini and blend again until nice and smooth.
- Add the salt and the dried melon and blend to incorporate well.
- Make small balls with your hands and line them on a parchment paper.
- Blend the pumpkin seeds into a powder and cover half of the balls.
- Bake for 10-15 minutes, until crispy on the outside.
- Serve with a salad, a falafel or just as it is.
Sweet Potato Skins
Alissa at GirlMakesFood.com, shows us a healthy sweet potato skin recipe. Health highlight of sweet potatoes: Sweet potatoes are one of best sources of beta-carotene, which your body coverts to vitamin A. They are very anti-inflammatory, high in fiber and full of antioxidants. Despite their sweet flavor, sweet potatoes have less impact on your blood sugar than other varieties of potatoes. Sweet potatoes are also a really good source of vitamin C and potassium.
- 3 Sweet Potatoes
- ⅓ cup Cheddar Cheese
- Salt and Pepper
- Bake or microwave the sweet potatoes (bake at 375 degrees F for 1 hour, or microwave for 10 minutes).
- Cut the potatoes in half and scoop some of the middle out.
- Season with salt and pepper.
- Top each half of sweet potato with some cheese.
- Bake at 450 degrees until the cheese is nicely melted and the sweet potato starts to brown a little.
- Top with some guacamole and serve.