1 tsp lemon zest, plus 2 tbsp lemon juice, divided
1/4 tsp each sea salt and ground black pepper
In a steamer basket set over a pot of boiling water, add garlic and peas and steam, covered, for 6 minutes or until very tender.
Meanwhile, to a medium bowl, add cheese, mint, lemon zest, salt and pepper.
Transfer peas and garlic to a strainer and rinse under cold water to cool; drain well. Add to a mini food processor with lemon juice and process until smooth. Stir pea mixture into cheese mixture and mix well.
Can’t decide whether to make sweet or savory popcorn? With this recipe, you can make both: a spicy, zesty variety for those who crave savory, plus a maple version with warming spices for those with a sweet tooth.
Prepared pizza dough is easiest to work with when it’s at room temperature, so take it out of the fridge 20 to 30 minutes ahead. If you have a pizza stone, stretch or roll the dough out on parchment paper and slide the whole thing onto the stone. If the dough resists, let it rest for 5 minutes, then return and stretch again.
Frittatas are the quintessential quick meal and perfect any time of day. Try this spinach frittata tonight with a simple green salad, then munch on leftovers tomorrow morning with a side of oatmeal or in a tortilla for a wholesome lunch.
Avocado, almond milk and cacao form the creamy base for this über-decadent chocolate dip. Make sure your avocado is well ripened to achieve the silkiest texture. Serve with any fresh fruit such as berries or sliced pears.