Best Spring Pea Guacamole With Cucumber Crudites Recipes

Guacamole image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

Steps:

Steam spinach until wilted. Remove from heat and squeeze out excess water. Briefly steam peas and rinse under cold water to retain green color.
In blender container, combine spinach, peas, tofu, lemon juice, seasonings and avocado and process until smooth. Fold in remaining ingredients and mix well.
Makes 8 servings (2 Tbs. per serving), each containing approximately: 30 calories, 3 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 1 gm. protein, 131 mg. sodium, 1 gm. fiber

Nutrition Facts : Calories 30, Fat 2 grams, Sodium 131 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams

Sweet Pea Guacamole image

Provided by sugarpea

Categories Spreads

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 bunch cilantro, no long stems
1 jalapenos or 2 serrano chilies, seeded
1 lb frozen peas, thawed
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 medium red onion, finely diced

Steps:

In a food processor, process onion until finely diced; remove and set aside.
Add oil, lime juice, cilantro and pepper until roughly pureed.
Add peas, cumin and salt; blend until smooth, there will still be a few lumps, leave them.
Remove mixture to bowl and stir in onion.

Blanched Crudites image

Provided by Ina Garten

Categories appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound asparagus
1 pound carrots, sliced diagonally in 1-inch chunks
1 pint cherry tomatoes
2 heads radicchio
Herb Dip, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
Slice the radicchio into wedges.
Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Herbed Goat Cheese Sauce for Crudites image

Provided by Food Network

Categories appetizer

Time 45m

Yield about 1-1/2 cups/375 ml

Number Of Ingredients 6

3/4 cup/175 ml milk, plus more if needed
2 sprigs fresh rosemary, chopped
12 ounces/330 g fresh goat cheese
Zest and juice of 1 lemon, to taste
Freshly ground black pepper and salt, if needed
Serving suggestion: Serve with assorted raw vegetables.

Steps:

Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.