Senior Connections Senior Connections June 2019

Blend in food processor until smooth. This makes a silky dip for crudites or spreading on crackers of toasted garlic bread or cia- batta bread or spread on a toasted ﬂ atbread. Top off with radishes. in a food processor until crushed for the dressing 1/3 cup freshly squeezed lemon juice (1–2 large juicy lemons) 1/3 cup olive oil 1/4 teaspoon salt (more to taste) a few tablespoons honey (I did 3, but adjust to taste) Quinoa Salad with Peas and Honey Lemon Vinai- grette Ingredients 1 cup uncooked quinoa 2–3 cups frozen peas 1/2 cup feta cheese 6 slices bacon, cooked and crumbled 1/2 cup freshly chopped basil and cilantro 1/2 cup almonds, pulsed Instructions Cook the quinoa according to package direc- tions. I make this the night before and let it chill in the fridge so it separates better for the salad. Bring a pot of water to boil and then turn off the heat. Add the peas and cover until bright green. I do this instead of regular boiling so they don’t get wrinkly! Toss the quinoa with the peas, feta, bacon, herbs, and almonds. Puree all the dressing ingredients in the food processor. Toss the dressing with the salad ingre- dients. Season generously with salt and pepper. Serve tossed with fresh baby spinach, on crackers, or just by itself! Pea Pasta Ingredients For the spaghetti: 1 pound dried spaghetti Water to cover noodles Advancing Health More PEAS on Pg 20 �� Senior Connections HJ.COM Senior Connections June 2019 9

Senior Connections Senior Connections June 2019 | Page 9