MASHED PEA AND RICOTTA TOAST
Peas are the harbinger of spring, and I am always ready for them. At the beginning of the season, they are sweet and tender. This is an easy and delicious appetizer. Or this dish can be made in any season with frozen peas, which I always find to be very pleasing.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium-high heat. Bring a medium pot of water to a boil.
- Blanch the peas in briskly boiling salted water until a little soft, 1 to 2 minutes, then retire to ice water and remove. Blanch the snow peas for about 30 seconds, then place in the ice water. Drain and set aside in a small bowl.
- Place the peas in a food processor, then break up or pulse until coarsely crushed. Incorporate about 2 tablespoons extra-virgin olive oil, salt, pepper and the juice of 1/2 lemon. It should be bright but not overly acidic. Season with salt and pepper and add 2 tablespoons julienned mint.
- Mix together the julienne of snow peas and red onion in a small bowl and dress with about 2 tablespoons olive oil, the remaining lemon juice and salt and pepper to taste.
- Brush the bread slices with about 2 tablespoons olive oil and grill on both sides until nicely charred, 2 to 3 minutes.
- Place the ricotta in a bowl, then add the remaining 2 tablespoons extra-virgin olive oil, zest of 1/2 lemon, salt and pepper and mix well.
- Spread each piece of bread with the ricotta and top with the crushed peas. Place on top of the snow pea mixture, then garnish with the mint leaves and Parmesan.
PEA, RICOTTA, MINT AND SPINACH SANDWICH
Coming up with ways to take lunch to work has become a bit of an issue for me. I don't get a whole lot of time to eat nor a whole lot of ways to reheat things.
Provided by Lani D
Categories Lunch/Snacks
Time 15m
Yield 3 sandwhiches
Number Of Ingredients 6
Steps:
- At Home: boil, steam or microwave peas until tender and drain. Cool, then lightly crush peas with a fork. Combine pea mash with ricotta, juice and mint.
- At Work: Spread a third of the mix on one slice of bread, top with spinach and another slice of bread. Repeat with the other slices of bread or save mix for another day and another sandwich.
Nutrition Facts : Calories 224.6, Fat 4.9, SaturatedFat 2.1, Cholesterol 10.2, Sodium 478.2, Carbohydrate 36.2, Fiber 5.2, Sugar 3.9, Protein 9.4
SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA
A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil ricotta.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
- Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
- Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.
RICOTTA AND SPINACH FRITTATA WITH MINT
I have a lot of spinach in my garden right now, and what doesn't wind up in salads is going into frittatas. This one is lightly speckled with steamed spinach and seasoned with fresh mint.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Six servings
Number Of Ingredients 8
Steps:
- Steam the spinach above 1 inch of boiling water just until it wilts, about two minutes. Rinse with cold water, squeeze out excess moisture and chop fine.
- In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, spinach and mint.
- Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that the bottom doesn't burn. It should turn a golden color. The eggs should be just about set; cook a few minutes longer if they're not.
- Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 277 milligrams, Sugar 0 grams, TransFat 0 grams
PEA, RICOTTA, MINT AND SPINACH SANDWICH FILLING
A delicious, unusual and low-fat filling for an at-home - or a to-take-to-work - sandwich. If taking the sandwich to work, I recommend taking the filling in a separate container and assembling the sandwich just before you eat it. I found this recipe in the 'Australian Women's Weekly's 'SLIM: low-fat eating for life', and I'm posting it for the Healthy for the Holidays Challenge. I'm looking to fillings like this now rather than cheese, which I'd just l-o-v-e to eat all the time! For a really healthy bread, I recommend soy and linseed bread or a wholegrain bread. This may be higher in calories but it's a lower GI so it will sustain you for much longer.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich filling
Number Of Ingredients 5
Steps:
- Boil, steam or microwave the peas until they are tender; drain; cool; then, using a fork, lightly crush the peas.
- Combine the pea mash with the ricotta, lemon juice and fresh mint.
- At lunchtime, spread the pea mixture on one slice of soy and linseed bread, top with the baby spinach leaves and then with the second slice of bread; or spread on two low calorie crispbreads.
Nutrition Facts : Calories 148.6, Fat 7.1, SaturatedFat 4.3, Cholesterol 25.5, Sodium 179, Carbohydrate 12.6, Fiber 4.6, Sugar 2.9, Protein 11.2
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