Roasted Cauliflower Rice with Sweet Peas

The convenience and versatility of Libby’s® Sweet Peas makes them the star in this easy to make side that goes as well with meat and chicken as it does with  fish and plant proteins.Riced Cauliflower with Sweet Peas

Disclosure: I received free samples of Libby’s® Fruits & Vegetables mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s® Fruits & Vegetables and I am eligible  to win prizes associated with the contest. I was not compensated for my time.

What’s old is new again. It holds true for clothing, furniture and now even food!   Today’s hippest food dates all the way back to 1886 when Libby’s® Fruits and Vegetables first began delivering high quality, wholesome products to kitchens. Now more more than ever, consumers want convenience and versatility; Libby’s® canned fruits and vegetables deliver both and are helping busy families get fast, nutritious meals on the table without sacrificing flavor. No wonder it’s on-trend.

 Add  in pine nuts, fresh basil, and taste of lemon.  (I know I’m making you hungry.) The result is a wholesome plant based side with a garden fresh taste made in under 30 minutes!    On the day I prepared this, I served it  warm along with grilled kebabs (chicken and tempeh).  The following  day I served it cold (picnic style) with an accompanying sandwich.  Roasted Cauliflower Rice with Sweet Peas is a satisfying side that helps fill you up with a generous amount of fiber (6 grams to be exact). It also packs in  a healthy dose of vitamin C  (60% the daily value based on a 2000 calorie diet). Let Libby’s® Fruits and Vegetables be your ticket to getting nutritious and delicious  foods to your contemporary table fast. For more information on all of Libby’s® Fruits & Vegetable products be sure to visit www.getbacktothetable.

Roasted Cauliflower Rice with Sweet Peas

by Diane Boyd, MBA, RD, LDN

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients (serves 4)

  • 10 ounces (about 2 1/4 cups) riced cauliflower
  • 3 tablespoons canola oil
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
  • 1 15 ounce can Libby’s® Sweet Peas, drained
  • 1/4 cup toasted Pine nuts
  • 1/4 cup fresh basil
  • 1 tablespoon fresh lemon juice


1. Preheat oven to 425 degrees F.

2. Toss the riced cauliflower with canola oil, salt and pepper. Spread out on a baking sheet and roast for about 20 minutes, stirring once or twice until golden brown. Allow to cool .

3. Just before serving, transfer cauliflower to a serving bowl and add the Libby’s Sweet Peas, pine nuts, fresh basil and lemon juice. Gently toss together and serve immediately.

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Grilled Chicken with Cheddar and Berry Coulis

Cabot Cheddar Cracker Cut slices paired with a berry coulis makes a great appetizer with or without the cracker or an amazing topping for a grilled chicken breast.Grilled Chicken with Cheddar and Berry Coulis
Disclosure: I received free samples of Cabot Cheddar Cracker Cut Slices as mentioned in this post. I was not expected to write this review nor was I compensated for my time. Opinions are my own,

Summer should  be easy. in air dried hair, bare feet, and cut offs. Summer meals should match the carefree spirit we embrace this season. I’m happy to share that the  good folks at Cabot agree and are making summer effortless with  their award winning cheese in packages of 26 cracker cut slices. No slicing required!  So open a package and make an appetizer with or without the cracker! Here’s my first attempt … Cabot Vermont Seriously Sharp  Cheddar paired with my berry coulis and topped with a sprig of cinnamon basil..

I also used 2 of these  Cabot cracker cuts on my latest grilled entree that combines fresh cinnamon basil, berries and cheddar over grilled chicken.  What’s not to love about this?


Grilled Chicken with Cheddar and Berry Coulis

by Diane Boyd

Ingredients (serves 2)

  • 2 (6 ounce) boneless skinless chicken breasts
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/4 teaspoon coarse sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 slices Cabot Seriously Sharp Cheddar Cracker Cut Slices
  • 4 tablespoons berry coulis
  • cinnamon basil for garnish


1. Place each chicken breast between sheets of wax paper and pound to 1/2 inch thickness with a mallet or rolling pin

2. Combine lemon juice , olive oil, salt and pepper in a small bowl, stirring with a whisk. Place chicken breasts in a zip lock plastic bag. Add juice mixture to bag. Seal bag and turn to coat chicken evenly. Place in refrigerator for 30 minutes.

3. Heat grill. Place chicken on grill rack coated with cooking spray. Cook about 5 minutes per side or until done, adding 2 cheddar cheese slices to each breast during the last few minutes of grilling.

4.When cheese is melted, remove chicken from grill and top with berry coulis and cinnamon basil.

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