Just in case you haven’t hammered out that Easter menu yet, this week’s recipe is coming out a day early. And if you don’t have a chance to try out this AWESOME side dish over the weekend, you are more than welcome to make it in the foreseeable future too.
Now, Minty Peas and Carrots is a favorite side dish in our house. It makes a wonderful dish because it’s easy, full of flavor, and tastes incredibly rich. Yet, it doesn’t have lots of cream or cheese like many holiday dishes. (Side note: We also eat this dish at other times of the year too with lunch or dinner.)
Not only that, but since this dish is less heavy, it’ll leave you plenty of belly space to enjoy dessert, like the cupcakes featured above. (By the way, they are gluten, dairy, and egg free too.) Now, without further ado, on to the recipe!
Allergy Warning: Free of gluten in the Top 8 allergens. Be careful selecting ingredients/brands that fit your dietary requirements. *Adapted from Food and Wine Magazine, 2007
Minty Peas and Carrots (GF, V)
Tips & Tricks
Allergy Warning: Free of gluten in the Top 8 allergens. Be careful selecting ingredients/brands that fit your dietary requirements.
*Adapted from Food and Wine Magazine, 2007
Well, that’s about all from here! I’m also bringing these peas and carrots, to the Fiesta Friday celebration this week, cohosted by Angie, Jess, and Prudy. This weekend I’ll be arriving back home at 4:58 AM on Sunday, just in time to celebrate Easter with my family. What will you be cooking up this weekend?!