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for the spread: combine split peas, water, bouillon, chopped onion, garlic, and black pepper in a medium saucepan. bring to a boil, then reduce heat to medium, cover and simmer about 30 minutes, or until all water has been absorbed and peas are softened. stir in green peas and allow to sit to defrost peas. transfer mixture along with lemon juice into a food processor and blend until smooth. for the sandwiches: toast english muffins, then layer each with 1 tablespoon mustard, 1/4 cup sprouts, 2 ounces ham, and 3 tablespoons split pea spread. enjoy! note:spread keeps very well in an airtight container in the refrigerator and can also be served as a dip! nutrition info per 1 sandwich: 222 calories, 3.5 g fat, 17.5 g protein, 27 g carbohydrates, 2.5 g fiber
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning