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! 

The pea spread comes together in minutes in the food processor. I cooked a few chicken breasts in a skillet, but you could speed things up by using a rotisserie chicken or even the pre-baked chicken breast strips (note--I used more chicken than the original recipe called for because it didn't seem like enough! My adaptation below.). The lemony arugula further adds to the essence of spring that you're trying to create! We ate these as open-faced sandwiches for dinner, but you could use a French baguette for the bread and create a bite-sized appetizer with the same ingredients. Even if I'm huddled under a blanket in thick socks and sweatpants, at least I can remember that other seasons do exist! 

One Year Ago: King Cake and Escarole, Kale, White Bean, and Tomato Lasagna

Two Years Ago: Valentine's Day Treats for your Loves and Freezer Sausage and Egg Burritos

Three Years Ago: Frozen Mocha Marbled Loaf Cake and Quinoa with Balsamic Roasted Mushrooms

Four Years Ago: Twice Baked Butternut Squash and Hot Fudge Cake