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Yellow Peas are grown in Zone 1-5. To find out more information, flip to page 34. INGREDIENTS 1 cup (250 mL) dried yellow split peas, rinsed and drained 2 cups (500 mL) water 1/2 cup (125 mL) fine dry bread crumbs 1 egg 1/2 cup (125 mL) chopped cooked spinach 2 Tbsp (30 mL) drained and chopped sun dried tomatoes in oil 2 tsp (10 mL) oil from sun dried tomatoes 2 cloves garlic, minced 1/2 tsp (2 mL) dried basil 1/2 tsp (2 mL) salt Freshly ground pepper to taste Canola oil for brushing or Canola oil cooking spray DIRECTIONS 1. To cook split peas: In a large saucepan, bring dried peas and water to a boil, cover, reduce heat, and simmer for 30 – 40 minutes, until peas are tender but not mushy. Drain, rinse and set aside. 2. Pre-heat oven to 350ºF (180ºC). 3. Line a baking pan with parchment paper. 4. In a food processor add cooked split peas, bread crumbs, egg, spinach, sun dried tomatoes, oil, garlic, basil, salt and pepper. Whir until just blended as you want the mixture to be a bit chunky, not a smooth puree. Mixture should pull away slightly from the sides of the processor and will be sticky. 5. With moist hands form 2 Tbsp (30 mL) of the mixture into a roughly textured ball/bite and place on parchment lined baking pan. Lightly brush with canola oil, or spray liberally with canola cooking oil over the bites. 6. Bake for 20-25 minutes until bottoms are browned and tops are dry and lightly browned. Do not overcook as they will become dry. 7. Serve with spaghetti and pasta sauce or add to subs, wraps for a tasty vegetarian meal! Will also work as an appetizer with dip! Freezes well for up to 2 months in an airtight container. NUTRIENTS Per Serving (1 vegetarian bite or 1/20 recipe) 49 Calories, 1 g Fat, 0 g Saturated Fat, 10 mg Cholesterol, 7 g Carbohydrates, 1 g Fibre, 1 g Sugar, 3 g Protein, 71 mg Sodium, 135 mg Potassium, 39 mcg Folate, 16 mg Calcium, 1 mg Iron TIPS Rather have meatballs? Here's how! • Decrease dry split peas to 1/2 cup (125 mL) and water to 1 cup (250 mL) in step 1. • Follow steps 2, 3 and 4. • Step 5: Remove split pea mixture to a mixing bowl and add 1 lb (500 g) ground meat (chicken, turkey, beef, lamb, pork). Combine just until blended, do not over mix or the meatballs with be tough. • Step 6: With moist hands form 2 Tbsp (30 mL) of the mixture into a roughly textured ball and place on parchment lined baking pan. • Step 7: Bake for 20-25 minutes until bottoms are browned and tops are dry and lightly browned. Do not overcook as they will become dry. • These can also be served with pasta sauce and spaghetti or added to subs or wraps or used as an appetizer with a dip. Will freeze well for up to 2 months in an airtight container. NUTRIENTS Per Serving (1 meatball with ground chicken or 1/20 recipe) 62 Calories, 3 g Fat, 1 g Saturated Fat, 27 mg Cholesterol, 4 g Carbohydrates, 0.5 g Fibre, 0.5 g Sugar, 5 g Protein, 81 mg Sodium, 129 mg Potassium, 25 mcg Folate, 17 mg Calcium, 1 mg Iron 25 | Cooking with Pulses | Main Dishes

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