Green is the color

Day two of a lifetime of meals and I'm still in it to win it. Tonight, my girl Ina from "Barefoot Contessa At Home" leant a gracious hand.

She helped me whip up a savory meal that incited seconds even after the chef had closed her doors.




Thanks girl!




Surprisingly filling




Look who managed to sneak in tonight's meal. Mmmhhhmmm.



Pesto Pea Salad - for those who don't even like peas . . .

Ingredients:

1 (10-ounce) package of frozen peas, defrosted
2 tablespoons pignolis (pine nuts)
1/4 pound baby spinach leaves
1/2 cup prepared pesto
1 teaspoon kosher salt

Directions
Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.

To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.

Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

A Wiseman Once Said . . . Who's cooking for day three?!