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
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