Bright Green Pea Dip (that can multi-task as a sandwich spread and veggie side for the kids)

I love a recipe that multi-tasks. And, with the fun but action-packed days of summer, I need a couple of recipes up my sleeve that I can pull together with a moments notice-- with ingredients I have on hand. I made this dip yesterday and it was a hit. Today I plan to serve it for lunch on some crusty bread. And I made such a large quantity that early this coming week, my children will probably see it on their dinner plates as a veggie side, accompanied by some whole wheat pita chips to dip. Originally torn out of a Mark Bittman column in the New York Times' food section, I modified it based upon what I had on hand (or didn't as the case was, so no mint). Note to self: the omission of fresh mint probably made it more kid-friendly, so add it or not, depending upon your audience.

Bright Green Pea Dip
(adapted from Mark Bittman)

1 bag of organic frozen peas
1 box of organic veggie broth (you'll probably use about 1 cup)
3-4 cubes Dorot frozen garlic (or 2 fresh cloves)
handful of shredded parmesan cheese
handful of pine nuts (optional)
fresh mint, chopped (optional)
salt and pepper, to taste

Put the frozen peas into a saucepan or fry pan with just enough veggie broth to cover the peas. Heavy simmer for a few minutes, until the peas are bright green. Try one to make sure they're tender. Drain the peas, reserving the cooking liquid.

In a mixing bowl, combine 1 cup of the cooked peas, the shredded Parmesan, and pine nuts and mint if you're including them. (I did add pine nuts, but left the mint out because I didn't have any.)

In a Cuisinart, puree the remainder of the peas and garlic until smooth (see above). You may add some of the cooking liquid if you'd like to make it really smooth. (I simply pureed the peas, and didn't add anything so there was no need for me to save the cooking broth.)

Add the pureed peas to the mixing bowl, and stir to combine. Add salt and pepper, to taste. And voila, a bright green pea dip that is quick, healthy and a little different in a delicious way.

Last night I served the pea dip surrounded by a couple different varieties of pita chips (not photographed in the bowl yet, since it's so humid here). But, the Bright Green Pea Dip can do double duty as a sandwich spread, and since it's made with peas, some cheese and nuts, it's a kid-friendly veggie side as far as I am concerned!

Picky Tip (since I know a few of you have kiddos bummed out by lumps and bumps in their food): This should be a hit since kids love to dip...But, if your child isn't going to like the chunky consistency then try pureeing all of the peas, along with the cheese (and mint and garlic if you're including them) and omitting the pine nuts and non-pureed peas. You can add some of the cooking broth or some olive oil to make it as smooth as you wish. You'll still have a bright green dip that is healthy and quick.

Enjoy!

Today, I'll be digging out of laundry and doing the re-entry gig after our weekend getaway to relive my husband's youth. The kids thought the (grimy) college dorms were awesome. I would have to say that two of the highlights of the trip were the afternoon we spent at our friends' absolutely beautiful Vermont spread where the kids frolicked in their pond all afternoon, and the visit to my husband's aunt and uncle who served us homemade cider with a splash of homemade sour cherry juice upon arrival to their farm. Such a treat.

I can't share a recipe for this sort of thing...because really, what's the point unless you have an apple and cherry orchard? But, I do have some simple recipes to share for dinner solutions on busy summer evenings that are tried and true these first two weeks of summer at our house. But first, several loads of laundry...

Orange Yogurt Dressing...Topping...Marinade...

Orange Yogurt Dressing (or topping or marinade…)

makes about 1 ½ cups

• Garlic, start with 2 cloves and add more if you’d like
• Kosher salt, start with 1 teaspoon and add more if you’d like
• Olive oil, start with 4 Tablespoons and add more until you reach desired consistency
• Plain yogurt, 1 cup (whole fat, low-fat, non-fat...whichever you prefer)
• Freshly squeezed lemon juice, start with 6 teaspoons and add more until desired tanginess (or substitute white wine vinegar)
• Orange marmalade, start with 4 Tablespoons and ad more until desired level of sweetness

Add all ingredients to a blender and blend until combined. Taste and add more lemon juice or marmalade for tanginess or sweetness. You may also thin the dressing with olive oil or water, if you’d like.

And the winners are...

Julie in St. Louis has won the drawing for the 4 pinwheel plates...

and Whitney in New Canaan will be riding away with the 4 bicycle plates!

Thank you to everyone who answered the questionnaire. I truly appreciate your feedback and ideas for making Full Plate posts even better.

p.s. Sorry to those of you who subscribe and were re-sent the empanada post from back in January. While I do like those empanadas, that wasn't supposed to be re-sent months later!!

Twice as many winners coming up!

Last call! I'm going to let my kids push the button on random.org and choose a winner for these (sets of four) fun summer plates at dinnertime tonight. (These plates are perfect to remind you to put a variety of foods on your child's plate at mealtime.)

Since so many of you have responded-- and I truly appreciate the feedback-- I am going to draw two winners for 4 plates each. The first winner will choose their pattern (pinwheel, bicycle or two of each) and then the second number respondent that random.org names will be mailed the other fabulous set of four plates. Really, how can you go wrong?

If you want to be a part of the excitement, make sure to answer this 10 question survey. The feedback will ensure that the posts I write for Full Plate are just what you want.

Chance to win a 4-pack of these fabulous summer-themed sectioned plates!

In anticipation of some possible changes to and new features on Full Plate, I’d love to hear from you. Please take a moment to complete this brief, 10 question survey about Full Plate.

To thank you, at the bottom of the survey you have a chance to enter your name in a drawing for a 4-pack of these sectioned plates, perfect for summer! (The fine print: The winner will get to choose between 4 bicycle plates, 4 pinwheel plates, or 2 of each. I will choose the winner using random.org. The winning number generated will correspond with that number respondent on the questionnaire. So, it's all fair game! )

Thank you, in advance, for taking the time to share what you like about Full Plate, and what you'd like to see included in Full Plate posts going forward!

Introducing Full Plate's Picks!

Great news for all you friends out there who have asked me for kitchen product recs. I finally culled through the dizzying array of offerings and made a "Full Plate's Picks" store on Amazon. All of the products in the online storefront are ones I have used consistently, are budget-friendly, include free "Super-Saver Shipping", and are processed through Amazon for peace of mind.

Those of you who have taken my cooking lessons know that I think less is more. If you’ve got ample counter space and a fridge, oven and some burners that work…you don’t need a lot of fancy equipment. But, there are a few key tools that I think every cook should have in their home kitchen. So, if you’re husband is looking to buy a Mother’s Day gift idea (to augment the macaroni necklace), you could suggest that these are gifts that just might give back!

For those looking to step up the workout between now and bathing suit season…but who can’t seem to get out of the house between morning and afternoon naps (or who's child is home sick several days in a row, achem), here are my favorite in-home workouts. No excuses now!

And, for those who need more recipes than I can give or are in the market for some pretty cookbooks to stash in your kitchen island bookshelf, here you are.

Last but not least, in time for summer travel and longer, lazier (yeah, right!) days, a couple books I have read lately (when I force myself to stay awake) inspired me to share some of my favorite reads under the store's Book Club header. (The one pictured above is a must read for all of us stay-at-home moms.)

I hope you enjoy this Full Plate Pick's storefront! (My kids thoroughly enjoyed watching TV all afternoon while I put it together.)

Some lunch ideas...

With a summer of lunch packing on the horizon, I thought Gwyneth’s latest post was worth bookmarking for some fresh ideas. None of it is rocket science, but it’s always nice to try something new when it comes to the lunch-packing routine.

Veggie-based entree ideas perfect for spring-- and the whole family!

Tonight I am making a baked mac & cheese, using whole wheat penne and spinach. If it’s a winner, I’ll post the recipe. In the meantime, for those who have asked for more veggie-based, family-friendly entrees these are some of my favorites for springtime:

Citrus-y Black Beans: while I usually make these beans as a side (with my decadent chicken enchiladas), they can also make a colorful veggie-based entrée. Think of it as a family taco night, minus the meat and fried taco shells. Put bowls of various toppings out for the kids (and adults) and let everyone concoct their own bowl of rice and beans (pictured above). Topping ideas: yellow rice + the citrus-y black beans + avocado chunks + organic corn + chunks of tomato + diced bell pepper + sour cream + shredded cheddar + salsa + baked tortilla chips.

Greens & Cheese Pie: I love, love, love this entrée. This just might be what I whip up for my cook day next Wednesday.

Homemade Pesto: is great in so many ways: on pasta, drizzled over grilled veggies, mixed into a quinoa salad. In addition to this nut + basil one that I like to make a big batch of and freeze, I made a nutritious and delicious Broccoli/Hazelnut Pesto last week. Stay tuned for that recipe.

Asparagus Gratins - Fancy Side or Simple Vegetarian Supper

The follow-up to yesterday’s post about asparagus is that one of my children has turned picky on me. He’s decided that he doesn’t like asparagus grilled. To say that we had leftover asparagus from when I threw a couple bunches on the grill would be an understatement. (You know that I like to grill or roast once, and then use the bounty throughout the days ahead…) So, I turned the grilled asparagus into individual gratins. Down the little hatch the asparagus went. This makes an upscale side…or if you recently viewed Food Inc. and are thinking whipping up more meatless meals for your family sounds like a good thing, this one is a winner when it comes to simple, seasonal vegetarian entrees.

Asparagus Gratins

(makes 8-10 individual gratins)

2 bunches of grilled asparagus

Hearty handful of fresh spinach (optional)

¼ cup of whole milk

4 eggs

¾ cup of shredded cheese (I used Gruyere, but any cheese will work)

Olive oil

Ramekins

Cuisinart

Assuming you already have grilled asparagus, cut off the asparagus tips, and reserve for later. (Otherwise, please grill your asparagus and then continue with the recipe.) Place asparagus stalks in your Cuisinart, add milk, eggs, shredded cheese and spinach (if you’re adding it) and blend until pureed.

Preheat oven to 375. Brush 8 to 10 individual ramekins with a bit of olive oil. Fill the ramekins with asparagus/egg mixture. Leave as is if your child likes their food smooth. Otherwise, it’s nice to top them with the reserved asparagus tips for some texture, and sprinkle them with a bit more shredded cheese. Bake for 25-30 minutes, or until golden brown on top.

We ate 4 the evening I made them, and then I stored the remaining ones in the fridge. They sunk down a bit, so weren’t quite as pretty, but they still tasted great reheated on days ahead.

Super Easy Spring Side: Grilled Asparagus

Spring is here! And equally exciting in my world, I have a working computer again. I’ve actually had my computer back for several weeks now. See, I had these grand plans of launching a new site (at the recommendation of the web savvy producers who came up to film a pilot in our kitchen last month). But, instead of figuring all of that tech stuff out, I have been spending my free time taking yoga classes, jumping on the elliptical, playing outside with my kids, and cooking up a storm. That beats sitting at the computer!

So, for now we’ll stick with this same site and I’ll get back to sharing some great family-friendly recipes. First up for spring: asparagus.


One of my super simple spring sides involves tossing asparagus on our grill, drizzled with a little olive oil and some kosher salt. (I put the spears on foil, so they don’t slip through the grates on the grill.) Simply turn the grill onto medium high and grill the asparagus until it’s tender, but not soft. No one likes mushy asparagus!


This makes a perfect side at dinner, but can also add some green to your plate at weekend breakfast/brunch. (Pictured above: my grilled asparagus + a wedge of veggie frittata + Applegate Farms chicken maple sausages + some hearty toast + baked potato wedges that were sprinkled with herbs.)

2 learning experiences

One day last week, I filmed a pilot for a web TV show. A total learning experience, and so, so fun. That evening, my computer blew up. Another learning experience (no silly, of course I hadn’t backed anything up). Much less fun. Understatement. Basically, I have been “unplugged” for the past 7 days, with my fingers crossed, hoping that the computer experts would be able to at the very least restore my hard drive. No such luck.

I’d originally planned some minor fanfare since tomorrow is the 1-year-“anniversary” of the blog. But since everything happens for a reason, I am taking a little hiatus from posting until I have a legitimate computer again, where I can download my pics (and back them up this time around). I’ll be using this next week or two of downtime to work on some new ideas to share with you all! If it would be helpful, you can subscribe to these posts via email (upper right hand corner of the blog) so they come right to you when I am back in action. Until then, how about trying some of my favorite spring-inspired recipes posted this past year, like Greens & Cheese Pie, Lemon Rosemary Chicken, Lamb & Pistachio Meatballs with Yogurt Sauce, Mango & Chicken Quesadillas, or a Quinoa Salad with grilled fish or chicken. Roasting veggies can transition from winter's favorites like sweet potatoes and butternut squash to lighter things like Cilantro Roasted Zucchini. And if you're asked to bring a sweet treat to your next family gathering, maybe you could whip up a Clafoutis or Carrot Cake with lots and lots of Cream Cheese Frosting.

Posting that very first blog entry reminds me of why I spend precious free time jotting down these recipes for my friends...and their friends...and their friends...

Cheers to a fabulous year ahead, filled with delicious food we can prepare in a snap...giving us all more time for our family, our friends, and ourselves.