Spring Peas and Greens with Cacio e Pepe Dressing

March 09, 2014

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I’m sorry Blah blah blah, I haven’t been around blah blah blah I’ve had a little mid life crises blah blah blah  I’m sure you really don’t care, but I thought I would tell you I’m fine.

My kids are gone, out of the house and I have been doing a lot of soul searching in the past 7 months.  Long story short, I have grown up a lot since becoming an empty nester.  I got a job.  Not like a full time get a brief case and put on a suit kind of job, but a JOB none the less.  For a girl like me, it’s a job come true.  I sell high end shoes, purses and jewelry.  Not bad huh??

Bottom line is,  I am happy to be out of the house and filling my days interacting with adults.  My blog has taken a backseat in the meantime, and my friends have been complaining.  So since all is great on the western front,  I promise to blog at least once a week.

I have been doing a little experiment with following a vegetarian lifestyle so I am guessing my recipes will be mainly in that category.  I have cut out meat, chicken and fish for the past 5 weeks and I feel amazing.  I hope you will still find my posts intriguing to try, and I hope I can be a little part of helping you achieve a healthier lifestyle.

Spring Peas and Greens with Cacio e Pepe Dressing
 
Adapted from Well-Being April 2013
Ingredients
  • 1 large egg yolk
  • 3 tablespoons buttermilk
  • 1 garlic clove, minced
  • ½ cup olive oil
  • 3 tablespoons grated Romano cheese
  • ¾ tsp coarsely cracked black pepper
  • 8 ounces fresh cooked fava beans, shelled
  • 2 cups fresh or frozen peas, thawed
  • 4 cups baby arugula
  • 1 cup broccoli slaw
  • 1 avocado, peeled and cut into thin wedges
Instructions
  1. In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil slowly. Add the Romano and cracked pepper and run machine until smooth. Season with some salt if desired.
  2. If your fava beans and peas are fresh ( I used cooked fava beans from whole foods in the produce department and organic frozen peas) Bring salted water to a boil and cook fava beans and peas for 5-7 minutes. Drain and transfer to an ice bath.
  3. In a bowl, add the favas, peas, and greens. Add some dressing, season with salt if desired and toss. Arrange avocado on top of salad and garnish with a sprinkle of Romano cheese and serve.
  4. Enjoy!!!

 

 

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