Edamame & Cilantro Hummus

I love hummus and I love edamame. Why not combine the two loves? This is great served with a crudite platter or even served on toast points. I like to add it to my veggie roll up sandwiches as well. It's very versatile and easy to throw together in the food processor. 

Edamame & Cilantro Hummus 

Frozen: 

8 oz shelled edamame, cooked and cooled

Fridge:

2 1/2 tbs cilantro, minced

Counter:

Juice 1/2 lemon, approx 1 1/2-2 tbs 

1 garlic clove, minced 

1/3 cup water 

Pantry:

1/2 tsp ras el hanout* 

3 1/2 tbs olive oil 

1/2 tsp salt

Few cracks of pepper 

1/2 tsp siracha (optional) 

Tools:

Food processor or blender

Cutting board

Chopping knife

Measuring cups/spoons

Add the cooled edamame, cilantro, garlic, salt, pepper, ras el hanout, lemon juice and water to the food processor. Turn on processor and then stream in the olive oil. Process until smooth. Taste and season to your preference. 

*ras el hanout is a Moroccan spice made up of multiple spices. It's accessible at most grocery stores. I bought mine at Stop & Shop made by McCormick Gourmet spices- and it says Moroccan seasoning, ras el hanout on the front.

Charlie loved it!! Enjoy it! Xo

The Quintessential Summer Salad

I made this salad for a beach BBQ (thank you Swansons!) this past weekend and the entire party gave me two thumbs up to blog about it. Like I've said in the past, I'm more of a cheeseburger gal than a salad girl but I will say that there is something about salads that have a lot going on that really does make me happy. This salad is super healthy and really does hit the spot. This was only a side at the party but it is definitely a meal all on it's own. I think if I make it again- I'll eat it with some simply grilled shrimp and I'll be beyond content. Move over cheeseburgers...salads are taking over. 

The Quintessential Summer Salad 

Fridge:

1 bag of arugula 

1 medium red pepper, diced small

1 medium zucchini, julienned 

2 medium carrots, julienned

2 corn on the cobs, corn cooked and kernels cut off and cooled 

Four stalks of celery, cleaned and sliced thin 

*I used about 1 1/2 to 2 cups of each vegetable above 

Freezer:

2 cups of edamame, boiled for 5 mins and cooled 

Counter:

2 lemons 

1/2 medium red onion, sliced very thin 

2 cups water 

Pantry:

1 cup quinoa (I used tricolor) 

1/2 tsp salt

1/2 tsp black pepper 

6 tablespoons olive oil 

Tools:

Large salad bowl 

Medium pot with lid

Small mixing bowl

Whisk or fork 

Add two cups of water and a pinch of salt to the pot. Bring to a boil and add the quinoa. Turn the stove down to low and put the lid on. Cook for 10-15 mins until all the water is absorbed. Remove lid and allow to cool. I placed mine in the freezer to speed up the process- and just stirred it every 5 mins for about 25 minutes. Or you can just use 2 cups of leftover quinoa for the salad. 

Add the arugula to the large salad bowl. Then I added the quinoa, red peppers, carrots, celery, red onions, zucchini and corn and edamame. 

In the small mixing bowl add the juice of 2 lemons, salt, pepper and whisk in the olive oil. Mix well and drizzle this over the salad just before serving. 

This salad feeds a crowd or you can use the dressing on the side and keep it in the fridge in Tupperware undressed for a few days. It's really a delicious salad and really healthy! This fed about 10 people as a side- it makes a lot so adjust accordingly. Hope you enjoy it! Xo