It’s spring … time to bring out our salad bowls again! Here are a trio of salads—topped with broiled chicken breast for more protein—for you to enjoy the harvests throughout the season!
If you know me at all, you’ve heard me say “Danny Wegman does all my cooking” (meaning, I’m an ardent Wegmans shopper and could regularly be found circling the hot foods, wings, and cold salads bars at East Avenue). Over the last few years, however, I’ve discovered the joy of cooking at home. By all means, bring these concepts into your kitchen and join me as we celebrate the joy of seeing how God planned to nourish us long before the foundation of the world!
Pink Peas Soup
Exploring the selection of raw veggies at Price-Rite, I came across a variety called “pink peas” and knew they were destined for our crock pot cooking segment.
The pink peas have a delicate flavor, as you might expect from their name; in taste they are basically a lighter version of red kidney beans.
These petal pretty peas were soaked overnight, then paired with green peas, sliced carrots, chopped garlic, diced red onion, water, neck bones, a slice of prosciutto, a few sprigs of rosemary, and salt and pepper.
**Start the other ingredients in the crock pot while the pink peas are soaking. Add the green peas at the end to give your soup some texture.
Try It Two Ways
Blend baby Bella mushrooms, parsnips, and additional pink peas creating a slurry to turn your thin soup into a creamy soup. Oh yum!
Peas & Carrots
This small bowl treat hits the spot with young carrots, baby spinach, mung beans, green peas, diced red onions, and chopped walnuts seasoned with lemon olive oil and Mediterranean citrus herb blend spices. (Eat raw or heat for two minutes in the microwave on high.)
Moreover, small wonders make great building blocks! Add this blend to a large bowl of cooked rice then pour in steaming hot chicken broth. You’ll have a delicious, tummy-warming dish to enjoy with the Super Bowl.