Cilantro Jalapeño Edamame Hummus
Serves 4 to 6
Ingredients
- 32 oz (or 4 cups) frozen shelled edamame
- 1/2 cup (2 handfuls) cilantro
- 1 jalapeño, seeded, chopped
- 1/4 cup fresh lemon juice
- 1 tsp fresh garlic, minced
- 1/2 cup cold filtered water
- 1/2 cup grapeseed oil
- 1-1/2 tsp sea salt
- 1-1/2 tsp pepper
Preparation
Boil edamame for 20 minutes and let cool. Puree edamame and all remaining ingredients until VERY smooth. Serve.
Recipe courtesy of The Herb Box | Southbridge & DC Ranch on Market Street | Scottsdale
Roasted Beet Salad
Serves 2
Balsamic vinaigrette ingredients
- 2 cups balsamic vinegar
- ½ cup honey
- 2 cups extra virgin olive oil
Beet salad ingredients
- 1 each medium red and yellow beet
- ¼ cup spring mix blend or lettuce of choice
- Maytag or Point Reyes Blue Cheese crumbles to taste
- Cherry or grape tomatoes, halved for garnish
Dressing preparation: combine vinegar and honey; slowly stir in oil to emulsify.
Beet salad preparation: coat beets in olive oil and place in aluminum foil-covered pan. Roast at 350 degrees for about an hour or until fork-tender. Allow the beets to cool and then use a paper towel or clean dishtowel to rub the skin off the beets. Slice the beets and place on top of salad mixture. Sprinkle with blue cheese crumbles and drizzle with dressing to taste. Garnish the plate with tomato halves.
Recipe courtesy of Carefree Station Grill & Bar | Carefree
