Roman Emperor and asparagus aficionado, Caesar Augustus, had an expression — Velocius quam asparagi conquantur! Literally it meant “Faster that cooking asparagus,” but the point Augustus was trying to get across to his military minions was “Get going already”!
Today I’m sharing a no-cook recipe that, by definition, IS FASTER than the already fast task of cooking asparagus. Try my Shaved Asparagus, Spinach and Pea Salad with Quinoa, it comes together in mere minutes and will pass muster with even the pickiest produce eaters! Continue reading →
When I first started dating my husband, I remember an older family friend saying we go together like “peas and carrots.” I wondered what that even meant! But I remembered that classic frozen veggie mix I used to be served as a kid, and it was always peas and carrots –both a little naturally sweet and packed with wholesome goodness, but each very different at the same time – green v,. orange, round vs. square diced, firm vs. soft textured. These similarities and differences pair up like no other – they are the perfect complement to one another, just like the hubs and me.
So, in honor of peas and carrots and recently celebrating my 25th wedding anniversary, I’m sharing a harmonious, must-have recipe for your next brunch — Colorful Carrots and Peas Tart. This garden gorgeous recipe is ideal for your spring celebrations including Easter, Mother’s Day, bridal showers, graduations and more.
I’ve used tri-colored baby carrots to kick up the color even more and pre-made puff pastry dough for quick convenience. I’ve kept the creamy layer of my Colorful Carrots and Peas Tart lighter by using reduced-fat dairy products and Opadipity by Litehouse™, a Greek yogurt-based savory dip with fewer calories and less fat than conventional products.
Also, in keeping with the Peas & Carrots theme, I’ve rounded up some of my favorite recipes that feature peas and/or carrots for a collection on Mode.com.
Bring family together for brunch with our gorgeous, garden-fresh tart. The classic combination of English peas and carrots gets a tastefully trendy upgrade for your spring table.
Course:
Appetizer, Main Dish, Side Dish, Vegetable
Cuisine:
American
Servings: 6servings
Ingredients
1sheetfrozen puff pastry, thawed
1mediumegg, whisked
1 1/2cupstri-colored baby carrots cut into thin discs
3/4cupshelled fresh English peas
2teaspoonsolive oil
4ouncesreduced-fat cream cheese
1/4 cupOpadipity by Litehouse™ Spicy Asiago Artichoke
1/3cuppart-skim shredded mozzarella cheese
1tablespoonfresh chopped parsley
1/4teaspoonsalt
1/2cupadditional Opadipity by Litehouse™ Spicy Asiago Artichoke for servingadditional Opadipity by Litehouse™ Spicy Asiago Artichoke for serving
Instructions
Preheat oven to 400 F degrees.
Place parchment paper or silicone mat on baking baking sheet and unfold thawed puff pastry dough. Using knife, carefully score ½” inside perimeter without cutting all the way through. Fold sides up and pinch dough at the corners.
Brush dough on top and sides with egg wash. Use tines of fork to slightly puncture dough to prevent puffing while baking.
Bake for 10 minutes or until turning lightly golden brown. Remove from oven. If still puffed up in center, gently push down with fingers.
Mix together cream cheese, dip, mozzarella cheese, parsley and salt in small bowl. Using spatula, gently spread across bottom of tart crust.
Add olive oil, peas and carrot slices to skillet and sauté for about 3 to 4 minutes or until softening and lightly caramelized. Add on top of cheese layer.
Return tart to 400 F degree oven and bake for an additional 15 minutes, taking care that edges don’t over brown.
Cut into squares or wedges and serve with additional OPAdipity.
I have a jicama wrap for you . . . and a jicama wrap for you . . . and a jicama wrap for you (I’m pointing to all of y’all)! I’ve been having this love affair with jicama for a while now, you’ve probably seen some of the posts here and on Instagram– this is one of my favorite, Three No-Cook Jicama Recipes for Summer. I now have a new addition to the no-cook meal solutions — Four No-Cook Jicama Wraps! It’s the perfect solution for the dog days of summer — and speaking of the “dog days,” check out my Lucy helping me with yoga!
I revisited this jicama obsession when I noticed that my grocery store started stocking jicama “tortillas” in their produce department. They are made in-house and sold in the convenience prepped veggie section – I did a little jump for joy when I first spotted them sitting there waiting for me. I’ve drooled over all the jicama “taco” recipes on Pinterest, but I’ve never been able to slice my jicama that thin (cause I’m not losing a finger on the mandolin)! Yay, now I have people that do that for me!
I originally made this collection of jicama tacos (or wraps or rollups – what does one call them?) to showcase the OPA by Litehouse™ Greek Yogurt Dressings. I love those dressings, they taste so rich and indulgent but they have fewer calories than traditional dressings . . . and more protein, too!
Some of the perks of these jicama rollups – the are Paleo friendly depending exactly what you put on top; they are crispy, crunch and low calorie; and, whoot-whoot – there is no heating up the kitchen with the oven.
Sliced Black Mission Figs + Arugula + Artisan Reserve Blue Cheese + Balsamic Syrup + OPA by Litehouse™ Blue Cheese Dressing
Black Beans+ Mango Pico de Gallo + Cilantro + OPA by Litehouse™ Jalapeno Ranch Dressing
Full disclosure on this one — the quinoa is cooked, obviously. It was leftover — use any leftover grain that you have like brown rice, wheat berry, couscous and so on!
