Sauteed’ Frozen Peas with Shallots & Garlic


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Sauteed' Frozen Peas with Shallots & Garlic

Semi-homemade simple and delicious

  • 3 cups frozen organic peas
  • 2 tbsp olive oil divided (extra virgin)
  • 2-3 tbsp shallots (chopped)
  • 2 tsp garlic (chopped)
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
Heat a skillet and add one tbsp of the olive oil once heated add the chopped shallots and stir for about a minute.

Add the chopped garlic and stir about a  minute careful not to burn the garlic.

Add the frozen peas to the pan and the rest of the olive oil and stir,  this is basically stir frying so you will constantly stir your peas until they are tender but with a bite and they will be  still nice and plump about 10-12  minutes they will be done and tasty. 

*use as many organic ingredients as possible.

Roasted whole Brussels Sprouts with Bacon


Roasted Whole Brussel Sprouts With Bacon

This is such a savory dish the balsamic vinegar added on the end takes this dish to another level.

  • 1 2 lb. bag brussel sprouts (or 2 16 ounce buckets)
  • 2-3 tbsp olive oil, extra virgin (or organic refined coconut oil)
  • 2 tsp kosher salt
  • 1/2 tsp black fresh pepper
  • 2-3 tbsp shallots, chopped
  • 4-5 slices oven cooked bacon chopped
  • 2-3 tbsp balsamic vinegar reduction (optional)
Pre-heat oven to 400 degrees. 

Wash brussel sprouts and drain off excess water, pat dry with paper towel, add brussel sprouts whole to the pan and drizzle with olive oil and add the shallots, salt, pepper and mix evenly.  

Using 2 sheet pans or cookie sheets spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 20-25 minutes or until fork tender and a little crisp but not burnt.

Add the cooked chopped bacon and the balsamic vinegar reduction drizzled on top and enjoy. 

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a spatula spoon periodically so they cook evenly and do not burn. 

*Try to use as many organic ingredients as possible

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