This year was an intense one! It was filled with wonderfully good things and terribly bad ones. I’ve been the happiest and the angriest all at the same time. I have rediscovered how wonderful my friends and family are (I love you all!), and how evil and selfish some people can be. I learned that sometimes good things just happen, and trying your hardest doesn’t always lead to results. Most of the time you are just a consequence to life, and everybody else’s decision.

This blog has helped me channel it all, and find my voice through trial and error. I’ve cooked mostly healthy things, some naughty ones. I’ve learned a lot on photographing food, and that sunshine is any photographers best friend.

The foundation of this blog is vegetable based, easy cooking that is above all tasty and playful in nature. All the recipes here are easy to make, delicious, and with the exception of the occasional cake, healthy. I find my inspiration in Latin and Italian flavor combinations, to add a twist to traditional recipes. I am in a constant search for new flavor combinations.   

At some point in my life (early college years), I decided that life is too short to waste time eating “bad” food. By “bad” I mean unhealthy, ill tasting food. From that day on, I decided to make an effort to cook more to ensure that what was in it was exactly what I wanted in it.

With a solid seven months of blogging under my belt, and 65 recipes, I more inspired than ever before. And even though I have a small crowd of readers, it makes me happy to know that someone, in the most remote corner of the world could be reading these words right now, and plan enjoy eating my food.

This is Tasty Plans last 2011 recipe. With all the parties and celebrations, there is always room for one last hors d’oeuvre recipe. This pea pesto is a delicious variation from the traditional stuff. No nuts, less oil, less calories, super healthy. Its intense green hue is festive and blissful.  Toast some bread, moisten with olive oil, top with pesto, avocado, tomatoes, or cheese, some pine nuts and serve.

End of the Year Pea Pesto Crostini

Inspired from Giada de Laurenti’s “Giada at Home”

Pea Pesto

Makes about a cup

• 1 cup thawed sweet peas
• 5-6 green onions (white and green parts) or 1 clove garlic
• ¼ cup grated Parmigianino Reggiano
• ¼ cup olive oil
• salt and pepper to taste

In a food processor puree all ingredients until smooth. Add water if necessary. Taste, add salt and pepper as needed. Will hold covered in the refrigerator for several days.

Crostini

• ½ French white or whole-wheat baguette
• 1 small avocado, sliced
• 4 cherry tomatoes, sliced
• Handful of pine nuts
• Couple tablespoons grated Parmeggiano Reggiano

Pre-heat griddle. Slice baguette into ½ inch thick slices. Brush Olive oil on both sides and place on griddle until golden. Smear a tablespoon of the pea pesto. Top with tomato or avocado slices, a couple pine nuts and a sprinkle of grated cheese. Serve immediately.