On New Year’s Eve, I made the most cliche of resolutions – to eat healthier and by extension, lose weight.  But, as cliche as it was, over a month has passed, I’m down 10 pounds, and feeling great.  Don’t worry; I won’t get preachy or post recipes for bland dishes.  I’ve actually been eating very well!   And of course, I’m still Cookie Mama so I’ve got a few dessert recipes to share too.   Hope you enjoy…

Sun-dried Tomatoes and Peas Dip with Endive Leaves

I found this Giada deLaurentiis recipe when looking for a delicious, easy appetizer that can take the place of chips and dip.

Ingredients:

1 lb frozen peas, thawed

8 oz sun-dried tomatoes, drained

2 garlic cloves, chopped

1/4 cup extra-virgin olive oil

1 tsp kosher salt

1 tsp freshly ground pepper

4 heads endive, ends trimmed and leaves separated

Combine the thawed peas, sun-dried tomatoes and garlic in a food processor.  Pulse the machine until the peas and tomatoes are finely chopped.  Add the olive oil and pulse until the oil is incorporated and the mixture is minced, but not yet pureed.  Transfer to a small bowl and stir in the salt and pepper.  Serve with the endive spears alongside.

Sun-dried tomatoes and peas dip with endive leaves

 

 

 

 

 

 

 

 

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