Weekends are for Five Guys burgers, wonton soup, half of a pizza that should’ve fed at least four and fro-yo.
Mondays are for vegetable spreads.
I’ve been going a little crazy on weekends lately. Ulysses comes home in a ravenous state Friday night and the eating spree doesn’t stop until he leaves again Sunday evening. I don’t like being left out, particularly when it comes to food but I think I need a reminder that I’m not the one running and getting PT’d by sergeants multiple times a day during the week.
I’m deeming this spread spring in a dish and with it saying “eff off” to the winter storm watch that’s in effect tonight. We’re 3 days away from the official change of seasons. Did someone forget to send that memo out?
Minty Pea Avocado Spread
- 1 cup peas, I used thawed frozen ones
- 1/2 avocado
- 4-5 mint leaves
- 1 small clove of garlic
- 1 tablespoon extra virgin olive oil
- 1/2 lemon, juiced
- salt & pepper to taste
- ricotta salata or feta for garnish
- Place all ingredients in a food processor except for cheese and process until combined but still chunky.
- Garnish with cheese shavings and use as a spread, dip or pesto.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.