5 uncommon uses for peas and pickles

Apparently, the next food revolution will be about what you're not eating. If you want to help reduce food waste, don't throw out those leftover items in your fridge! Try these five unique ideas for what to do with peas and pickles.

• 275 g (10 oz) frozen peas
• 600 ml (20 oz) water
• 50 g (2 oz) heavy cream
• 45 ml (3 tbsp) unsalted butter
• 3 ml (9 tsp) salt
• 0.5 ml (4 tsp) freshly ground black pepper

1. In a large pot, combine frozen peas and water. Bring to a boil, reduce the heat to medium-low and simmer until tender, about two minutes.
2. Drain the peas, then return them to the pot and shake for 15 seconds to dry. Let cool for about 10 minutes, then transfer the peas to a food processor. Add heavy cream, unsalted butter, salt and freshly ground black pepper. Purée until smooth.

Tips: For an ultra-silky purée, force the mixture through a sieve. Reheat the purée in a small pot over low heat before serving, or keep it hot in the top of a double boiler.Just about any leftover vegetable can be made into purée.

Puree cooked peas with heavy cream and Parmesan cheese. Serve over bowtie pasta and top with crumbled cooked bacon, caramelized onions and chopped sun-dried tomatoes.

To make low-fat guacamole, purée peas and use them to replace some or all of the avocados in your favourite guacamole recipe.

Mix chopped sweet pickles, seeded and chopped green or red peppers, chopped pimientos and a little chili powder into cream cheese. Spread on tortilla wraps, then roll up and slice cross-wise.

The sweet-and-sour taste does wonders for potato, tuna and chicken salads. Use about 50 grams (two ounces) each of chopped sweet pickles and dill pickles for each one kilogram (two pounds) of salad.

One more idea: To give stir-fries a sweet-and-sour flavour, chop some bread and butter pickles and add to the stir-fry during the last minute of cooking.

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