|Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan|
I know that peas are a spring vegetable, and that spring is nowhere near. Cooking Light knows that too. They included this recipe in their November issue, however, because it uses frozen peas. In fact, the editors of the magazine claim this recipe is ideal for giving you a taste of spring when you're deep in the throes of winter. While I abide in this dark, cold season that I love to hate, I welcome reminders of spring with open arms! Needless to say, these sandwiches were just the thing to help me out!