Easy PEAsy recipe. My love for veggies is well known. I could not live on a vegetable and grains-based diet otherwise. I still feel that some veggies do not find enough space in my recipes, though. Like Peas, for example. In the past I shared with you this quick to make Pasta with Peas and Fava Beans and this fresh Pea Pesto Crostini Recipe.

Since I came back from my trip to Greece, I found myself addicted to Greek Yogurt. It brings a creamy, velvety density that hooks me on the very first spoon. Finding a way to implement it in my recipes was a natural step.

Now yogurt can be found in my drinks – have you ever tried Ayran? – and in my salty breakfast, for example in the topping for these Crostini served on Whole Wheat Walnut Bread and topped off with scrambled eggs (which, by the way, I only recently learned how to make properly! p.s. Making good scrambled eggs in my kitchen means burning my slices of bread a little. Inevitable compensation).


I’m still looking for more recipes that can include Greek Yogurt and gain extra creaminess from its texture.

Any suggestions? What’s your favorite way to eat/drink Greek yogurt?

Pea and Greek Yogurt Mash


  • 1 cup of peas if frozen thawed in microwave about 2-4 minutes
  • 3 Tablespoons Greek Yogurt
  • Salt and pepper to taste
  • 2 Tablespoons extra-virgin Olive Oil


  • Throw all the ingredients into a food processor and blend until smooth. I served this mash on 4 slices of bread grilled in the oven for about 5 mins at 200 degrees.

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