Ingredient of the Month // Peas

Peas Please! For April, our Ingredient of the Month is Peas. These delicious little vegetables are in season in the springtime and they pair beautifully with salty prosciutto.

I actually love the sweet taste of peas and I have a feeling that all month long I'll be prepping them as side dishes or as components in pasta dishes or salads. We enjoyed this dish with grilled chicken breast and I had the left-overs in a salad the next day!

Piselli al Prosciutto (Sweet Peas with Proscuitto)
via Saveur

• 1/4 c extra virgin olive oil
• 2 oz prosciutto, roughly chopped
• 1 small white onion, minced
• 1 lb fresh or frozen peas
• salt & pepper to taste

Heat olive oil in a 12" skillet over medium heat. Add the prosciutto and onions and cook until the onions are soft and the prosciutto begins to crisp, about 6-7 minutes.

Add the peas and 1 tbsp water, cook tossing until hot and cooked through, about 4-5 minutes. Season with salt and pepper and serve!

Color Me Domestic - Cranberry Salsa

Cranberries are a Thanksgiving table staple. But if your family is anything like mine the cranberries in the centerpiece got more attention than the plate of canned crans.

Enter: Cranberry Salsa

This recipe has forever changed the role cranberry at our Thanksgiving. It is such a yummy addition that tastes great on the turkey, on chips or, if you eat your Thanskgiving dinner like I do, all mixed in one forkful with potatoes, stuffing and turkey.

Cranberry Salsa

Ingredients:

1 package of fresh cranberries

2 large ribs of celery (finely diced)

1 small white onion (finely diced)

1 jalapeno, seeded, de-ribbed and minced

1/4 cup fresh cilantro, chopped

1/2 tsp salt

1/3 cup sugar

1/8 cup fresh mint, chopped (plus more as desired - this is to reduce the sugar content)

juice of 2 limes

Prep

In a food processor, process the cranberries until coarsely chopped. I usually also add the celery and onion instead of spending the time to finely dice them. Transfer to a medium bowl. Add the jalapeno, cilantro, salt, sugar, mint and lime juice. Stir well to combine. Transfer to a serving bowl, cover and refrigerate until ready to serve. 

The salsa is best if it is made about 3 hours before dinner and left to sit and meld together.