Spring is in the FARE!

Pasta Piselli
2 1/2 cups fresh peas or frozen sweet peas, thawed
2 cups water
1/2 medium onion, chopped
6 Tbsp. extra virgin olive oil
2 tsp. salt
1 tsp. freshly ground black pepper
1 lb. Ditali pasta or your favorite pasta

• Purée half the peas in a blender with the water and onion.
• Pour the pea mixture into a medium pot. Stir in the oil, remaining peas, salt, and pepper. Bring to a boil and cook until the peas are slightly tender.
• Add the pasta and continue cooking for 7 minutes, adding water as needed to keep the water level even with the pasta.
• Remove from the heat, cover, and let stand for 3 minutes.
• Serve immediately.

Makes 4 servings

Green Pea and Cauliflower Curry

This Indian curry is so good that you will not have any leftovers!

1 small cauliflower, cut into florets
1 1/2 cups green peas
4 Tbsp. olive oil
1 medium white onion, thinly sliced
1 garlic clove, mashed
1 tsp. grated ginger
3/4 tsp. turmeric
1 Tbsp. ground coriander
1 Tbsp. vindaloo paste*
2 tsp. sugar (try Florida Crystals brand)
3/4 cup plain, nondairy yogurt
2 tomatoes, cut into thin wedges

•In a pot over medium-high heat, add the cauliflower and green peas and cover with water. Bring to a boil and cook until tender. Drain.
•Heat the olive oil over medium heat in a sauté pan. Cook the onion, garlic, and ginger until browned.
•Add the turmeric, coriander, vindaloo, sugar, nondairy yogurt, and tomatoes. Cook for a 1/2 hour.
•Add the cauliflower and peas. Cook for another 1/2 hour.
•Serve hot over rice.

Makes 4 servings

*Note: Vindaloo paste is available in the Indian-foods section of the grocery store.

Green Pea & Dill Salad

Celebrate spring by making this delicious salad of seasonal produce.

2 cups green peas
1/2 cup diced celery
2 Tbsp. minced red onion
2 Tbsp. vegan mayonnaise (try Vegenaise)
1/2 tsp. soy sauce
2 Tbsp. nondairy sour cream (try Tofutti brand)
1/2 tsp. minced fresh dill
3 tsp. sugar (try Florida Crystals brand)

•Combine all the ingredients in a medium bowl, stirring until the peas are coated.
•Refrigerate for 1 to 2 hours before serving.

Makes 4 to 6 servings