A delicious dish for a gathering, lunch or healthy snack.
Makes 6 cups
2 (10-oz) packages frozen shelled edamame (soybeans)
2 cups fresh or organic frozen peas
1/2 cup fresh lemon juice (1 lemon)
2 teaspoons minced garlic
Salt to taste
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 cup extra-virgin olive oil plus more for drizzling
1/4 cup chopped fresh cilantro plus more for garnish
1/4 cup chopped fresh mint plus more for garnish
Freshly ground black pepper
Endive spears
Rainbow carrots
English cucumbers, or whatever is on hand.
Blanch edamame in heavily salted boiling water, for about 5 minutes, firm but tender. Put in an ice bath, and drain. This step keeps the vibrant color, and stops them from cooking.
Repeat the process with peas for 2-3 minutes. Set aside.
Add edamame and peas to the food processor and pulse a few times. Add coriander, cumin, garlic, salt to taste, and pepper. Pulse again a few times. Drizzle olive oil into mixture, pulse again. Put mixture in a large bowl, add lemon juice and fresh herbs and stir in by hand. Add more olive oil and lemon juice if needed. Garnish with more fresh herbs. Store in the refrigerator for up to 5 days.
Cooks note: You can blanch veggies a day in advance.
Take the time to toast coriander and cumin seeds in a dry pan for about 4-5 minutes.
The flavor is superior to ground from the jar. Marinate rainbow carrots in 1 tsp ground cumin, salt, and lemon.
Not the cucumbers as it will make them soggy.
Buon Appetito
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