Baked Peas with Tarragon, Yogurt, and Pistachios

Pistachios are awesome. I'm just saying. They really are! I could eat them all day long if given the option. I don't care if I'm getting a years worth of sodium! Those green little nuggets of deliciousness are wonderful.


Despite my love of pistachios, I've never tried cooking with them. I figured this was as good a time as any! I saw this recipe on 101 Cookbooks via Pinterest.

So here's what you'll need.

First get your oven going. I left the peas out to thaw (read as lazy), but the initial recipe recommended putting them in a clay pot to thaw them out on the stove over low heat. Do whatever works for you!

Next add the rest of the ingredients except for 1/4 cup of pistachios into a food processor and let her go! It should become like a chunky paste.

Then mix the peas and the yogurt mixture together and put into a baking dish. Add the remaining pistachios on top of the pea loveliness and bake that puppy until the top browns a bit (around 15 minutes).

That that's it! Enjoy!

Baked Peas with Tarragon, Yogurt, and Pistachios
Source: The Breakaway Cook via 101 Cookbooks

1 pound frozen baby peas
1/2 cup loosely packed fresh tarragon leaves
2 scallions, chopped
2 tbsp olive oil
1/4 cup Greek yogurt
1/2 cup chopped pistachios
salt, to taste

1. Preheat the oven to 500F.
2. Thaw the peas and put into a baking dish.
3. Add tarragon, scallions, olive oil, yogurt, and 1/4 cup of the pistachios into a food processor.
4. Combine yogurt mixture with peas and mix gently into baking dish.
5. Top baking dish with remaining chopped pistachios.
6. Bake for 15 minutes until the top browns.

Crispy Parmesan Asparagus

I don't know about you, but when I think about asparagus, I don't usually think about putting it in the oven. But that's exactly what this recipe called for.

And let me tell you...It. Was. Awesome.Like seriously awesome. So awesome, in fact, that I made it twice within a week.

This was another recipe that I found on Pinterest and it came originally from How Sweet It Is.

I was so excited when I made it the second time I forgot to take a picture of the ingredients. Oops!

Here's what you would need though for the recipe:
1 bunch of asparagus
Egg whites (the recipe called for 2, but I ended up needing 3)
1/4 cup flour
1 cup of panko breadcrumbs
1/4 cup grated Parmesan cheese
salt and pepper

You can see the full recipe here.

Now I am going to warn you now. This recipe is MESSY!! My biggest suggestion is to split the dry ingredients up into two batches because the mixture got goopy pretty fast. That might be my lack of skills, but regardless I think the two batches would make the whole process easier.

I probably should have cooked it a bit longer until it browned more, but it was still yummy and crispy. Even my dad liked them and he is super picky about vegetables. This one made The Book :)

Oh and a quick word of caution. I made the mistake of microwaving leftover spears and they were mushy. I would reheat them in the oven or a toaster and I'm sure they would be wonderful!