It's Peas PLEASE for Harvest of the Month!

By Ruthie Chipps, MS, RDN, CD, LD, Hy-Vee Dietitian - La Crosse & Winona

Pea-style guacamole is paired with Siete Tortilla chips made with casava flour and Mediterranean-inspired beef kebabs

Photo Credit: Hy-Vee Recipe Link: Skinny Spring Pea-Style Guacamole | Hy-Vee

Harvest of the Month is a national movement that highlights fruit and vegetable choices, encouraging community members to try new items and recipes each month. Increasing knowledge of different types of produce can increase fruit and vegetable intake! Harvest of the Month is a long-standing program of the Jackson in Action healthy living coalition. www.JacksonInAction.org/recipes.

The Harvest of the Month for May is peas! Fresh sweet peas grown in Wisconsin are available in June and July. Wisconsin ranks third in the nation for the processing of peas. Peas are part of the legume family! Legumes produce pods that enclose fleshy, edible seeds. Peas are seeds! Peas are easy to grow. Farmers and gardeners enjoy growing pea plants because they are low-maintenance and provide a nutritious and versatile food.

Did you know? Peas have been found in historical sites that are nearly 10,000 years old. Peas are thought to have originated from either Thailand and Myanmar, the Middle East, or Ethiopia. The peas our ancestors feasted on were very different from the peas we eat today. They were known as field peas and were much tougher and very starchy.

This month’s recipe for Pea-Style Guacamole is paired with lean beef kebabs inspired by the mediterranean. Lean beef can fit into a heart-healthy focused eating pattern with combined with plenty of fruits, vegetables, whole grains and beans. Recipes are available on the Beef Council website here: Mediterranean Diet-Inspired Recipes.

Spring Pea-Style Guacamole

Recipe link: Skinny Spring Pea-Style Guacamole | Hy-Vee

All you need:

1 c. Hy-Vee Select frozen petite green peas
1 avocado
¼ c. fresh pico de gallo, drained; plus additional for garnish
Coarsely ground Hy‑Vee sea salt, for garnish
Coarsely ground Hy‑Vee black pepper, for garnish
Fresh Cilantro
Siete Grain Free Tortilla Chips
Siete Salsa
All you do:

Place a steamer basket in a medium saucepan. Add enough water so water is just below basket. Bring water to a boil over medium-high heat. Place frozen peas in the basket; reduce heat to medium. Cover saucepan and steam for 3 to 5 minutes or until tender. Transfer peas to a bowl to cool.
Place peas and avocado in a food processor. Cover and process on high for 1 to 2 minutes or until desired consistency. Transfer to a bowl; stir in ¼ cup pico de gallo. If desired, cover and refrigerate for up to 1 day.
To serve, garnish with additional pico de gallo, salt, pepper and cilantro, if desired. Serve with Siete Grain-Free tortilla chips and salsa.

Recipe Credit Hy-Vee: Skinny Spring Pea-Style Guacamole | Hy-Vee

Recipes are available on the Beef Council website here: Mediterranean Diet-Inspired Recipes

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, Hy-Vee La Crosse, The BRF Library and the community. TV segments are hosted by Ruth Chipps, RDN, and air on NBC-TV (WEAU) in Eau Claire, WI.