This simple recipe is my favorite colorful and healthful accompaniment to most egg dishes. My fellow food writer, Judy Pokras, adapted it from Giada DeLaurentiis. Judy is the editor and publisher of Raw Food News Magazine. Judy welcomes your raw foods news for possible inclusion in her column. Send to http://www.blogger.com/vegwriter@gmail.com.
Sun-dried Tomato and Pea Dip
Serves 2
Ingredients:
1 box/bag frozen organic peas, thawed
8 ounces sun-dried tomatoes, pre-soaked in water for about 30 minutes to soften
2 cloves of garlic, peeled and chopped
1/4 cup extra virgin first cold press olive oil (in dark glass bottle)
1 teaspoon sea salt
1 teaspoon freshly ground pepper.
Directions:
Pound frozen organic peas, sun dried tomatoes, garlic.
Add extra virgin olive oil, sea salt and ground pepper.
Process all of the above in a food processor until smooth.
Note: Serve with trimmed Belgian endive or celery and carrot sticks.
This dip goes well with most egg dishes such as quiche, scrambled, and Benedict’s. Can also spoon over toast or on bruchetta.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
