Ingredients

2 teaspoons extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 1-pound bag frozen sweet peas
1?4 cup water
Zest of 1 lemon
3 tablespoons fresh lemon juice
Salt and freshly ground
black pepper
1?2 cup balsamic vinegar
1 whole-grain baguette, cut into 40 1?2-inch slices
5 ounces thinly sliced prosciutto, trimmed of fat and torn into strips
Chopped fresh chives (optional)

Directions

Heat oil in a large skillet on medium-low. Add onion; cook until soft and browned. Add garlic; cook for 2 minutes more. Add peas and water; simmer for 3 minutes. Transfer mixture to a food processor. Add lemon zest and juice; purée until smooth. Season with salt and pepper.

In a small saucepan, simmer vinegar over medium heat for 10 minutes or until reduced by half. Meanwhile, preheat broiler. Arrange baguette slices on a baking sheet and broil 10 inches from heat until lightly toasted; flip and toast opposite side. Arrange slices on a platter. Top each with purée and a strip of pro sciutto. Drizzle with vinegar and garnish with chives, if desired.

Now march over, finger march that is, to Shape Magazine because they have some cool pop ups for each recipe that gives you a few more option than I can produce here at ZumeWalk.

MIkeZ_shaping up with a recipe from Shape Magazine.

Please consult your physician before starting any exercise or weight loss program.
Your physician is your very best resource.