Sweet Pea on Toast! (Makes about 1 cup)

Skip the avocado … go with sweet peas for your toast. Local sweet peas are lush and creamy and use far fewer miles to get from the field to your kitchen.

Ultra-light, with just enough texture, this is a terrific spread to keep on hand. It’s terrific on thick whole wheat toast for breakfast, spread on sandwiches for lunch, tossed with pasta, or served as a dip for chips and veggies. It will keep in a covered container in the refrigerator for about 3 days. It makes quick. Use of lightly sauteed, stir-fried, or flashed peas.

1 clove smashed garlic

1 small red jalapeno, seeded, chopped, or more to taste

¼ cup fresh lime juice

½ to 1 teaspoon ground cumin

4 green onions, chopped

½ cup chopped fresh cilantro, plus more for garnish

2 cups mixed peas (sweet peas, chopped snow or sugar snaps peas), lightly cooked*

Salt and freshly ground black pepper, to taste

            In a food processor fitted with a steel blade, pulse together the garlic, ½ of the jalapeno, lime juice, cumin, and onions until finely chopped.

            Pulse in the peas until they become a chunky spread. Pass the remaining chopped jalapeno alongside.

*To flash cook the peas, drop them into a skillet of boiling water for 10 to 15 seconds. Drain and use right away.

 Photo Credit: Ashley Moyna Schwickert