From Green Peas to Red Wine


I am the type of kitchen person who does not like to waste anything/throw it away. I won’t keep and keep, then keep and keep things forever in an attempt to use them, past their pull dates or until they’ve grown various levels of fuzz, etc. just to attempt to use them — that would qualify me for Hoarders (SO not going there) — but aim to make the most of my money.

So, from Supper Club on Sunday, I had leftover fresh mint.  As I’m typing this, I realize I could have saved cooking and just made Mojitos, darn…next time.  Anyway, one of my favorite quick, and beyond simple, recipes that I found years ago to use mint in is Mint Bruschetta.  What do you need?

IMG_1059 -Food Processor
-Frozen Peas (thawed — I defrost them quickly in the microwave)
-Fresh Mint leaves
-A bit of olive oil — maybe 1-3 tsp
-Sometimes, to taste, I add garlic and lemon juice

 

Just throw all of it in the food processor and blend to desired  consistency.  Season to taste.  How much easier could it get???

 

IMG_1064

 

End result? Green mush, right?  But GOOD green mush.

 

 

 

IMG_1067Then, after making this delicious mush, had to enjoy some wine.  Went to my wine rack and found a bottle.  I saw my scribble of $8 on the back of the bottle.  That works.  OH MY GOD, what am I drinking?  Smokey, deep, heavenly bliss.  Do peas merit this, does this merit peas?  Well, the only thing that matters is that I deserve both.  What am I enjoying?  Calina Carménère.  For only eight bucks, AMAZING.  Check it out!

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