This recipe is for my mom. In fact, all the recipes on Monday for the next couple of weeks are going to be for my mom, Mom Monday let's call it. See, my mom likes things simple.
A few great ingredients cooked to bring out their natural taste and maybe, just maybe a pinch of this or that spice. So, in honor of my mom. We are going to make Monday's simple.
Let's face the facts. Mondays are busy enough that we don't need to complicate things. I can barely get out of the house on Mondays fully dressed, teeth brushed and with a wallet let alone worry about what's for dinner.
Who me complicate matters?
So we are going to start with peas, and because I find a puree with only peas a bit overwhelming, we are going to add some steamed zucchini to balance it out. Then if you have it, add some mint. Don't have it, don't worry about it.
Un-complicated. I might be able to do this.
You can make this puree in less then 15 minutes and it can be added to brown rice, quinoa, or other grain. But then again, you can serve it just as it is. No worries.
Pea + Zucchini + Mint
2 organic medium sized zucchini
1 1/2 cups frozen or fresh organic peas
8 mint leaves
Wash zucchini and peas. I find there is no real difference in the taste when using fresh versus frozen and because shelling peas takes a real time commitment, I tend to use the frozen kind. Slice off the top and bottom of zucchini. Steam zucchini for 5 minutes. Take off heat and let cool. Add peas to the water you used in your steamer and heat on low for another 3-5 minutes. Strain. Add peas, zucchini and mint to blender or food processor and blend until smooth.
Makes 20 ounces.