Prosciutto and Pea Pizza

On Sunday night, JP made this amazing pizza from Shutterbean...with a few modifications.  He used prosciutto instead of bacon, used only 1/2 of the mozzarella cheese recommended in the recipe, and no cheddar.  It was so tasty!  The salty prosciutto and sweet peas go perfectly together; it was a great meal.
And, to top things off, the pizza is great with fried eggs the day after.  Just sayin'.

  

Minted Pea Soup

I know, I know, most people hear, "Pea soup," and think The Exorcist.  Please do not let one little thriller affect the way you feel about this dish.  It's delicious, and super versatile!
Katie Lee used this soup in one of her cookbooks, and her picture is totally cute: a lovely green soup in a glass tumbler with a sprig of mint.  Of course I had to try it.
Not only is this soup incredibly easy to make, but it can be served hot or cold, as an appetizer or an entree (with some slices of challah!), and saves incredibly well.  Be sure to blend well, as you don't want anything chunky left at the bottom.
Sorry this picture didn't turn out better; I was kind of in a rush to eat it!

Baked Spinach and Pea Risotto

As much as I love the creamy comfort of risotto, it's a pain in the tuchus, and time-consuming, to stand in front of the stove and stir the rice for half an hour!  When I saw this recipe in April's Real Simple, I knew it would be on my to-do list.  I wasn't sure if baking it would be as effective as doing it stovetop, as stirring the rice constantly as it cooks helps rub the starch from the grains and create the creaminess that risotto is known for.  It's worth a shot, though!
The result is this: not as rich as when made via stove, but every bit as delicious, and quite a bit easier.  Definitely give this recipe a shot.  If you want to add some sausage or browned, ground beef to the rice and veggies, it can help satisfy your carnivore cravings. 

 

 

 

P.S. Our risotto isn't the same color as Real Simple's; we used an orangey vegetable broth, which affected the rice.  It's just as tasty, though!