Edamame what? Edamame also known as soy beans makes an incredible hummus. I grow Edamame in my garden. Why?? Because I can .. and because Edamame, any way you serve it, is delicious and full of health benefits. Fresh is the best, but if you are not growing it in your garden you may also find it in your fresh produce section of your local market or in the frozen section. ENJOY!
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Are you looking for an elegant appetizer recipe? This appetizer makes a fantastic presentation, tastes wonderful and best of all you won’t spend hours making it!
This is the first time I had purchased wonton cups and found them very easy to work with! I’m already thinking of what I may fill them with next! If you like smoked salmon I’m sure you’ll enjoy this!
Smoked Salmon & Horseradish Mascarpone in Wonton Cups
24 square wonton skins
1/2 cup mascarpone cheese, room temperature
1 tbsp plus 1 tsp horseradish
2 tsp finely chopped fresh dill
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
6 oz. smoked salmon, cut into 24 equal pieces
Fresh dill springs
Preheat oven to 350 degrees F.
Cut about 1/2-inch off of two adjacent sides of each wonton wrapper to make a slightly smaller square. To make this process quicker, stack several wonton skins together at a time.
Spray a mini muffin tin lightly with cooking spray. Press one wonton skin in each muffin tin opening, slightly folding the skins in a couple of places to make them fit properly. Bake until crisp and golden brown, 5 to 7 minutes. Remove the wonton cups from the tin (remember, they will be hot) and cool on a wire rack.
In a medium bowl, stir together mascarpone cheese, horseradish, fresh chopped dill, salt, and pepper.
Fill each cup with 1 teaspoon of the mascarpone mixture. Top with a piece of smoked salmon folded into a loose rose. Garnish with sprig of dill. Repeat with smoked salmon and dill.
This is a Pasta Princess original recipe. I had some frozen pulled pork (recipe here) in the freezer and was thinking of a different way to eat it rather than just putting it on a bun and came up with Pulled Pork Quesadillas. I canned peach salsa this past summer and thought it would go great with pork. I loved these! Give them a try – I hope you like them as much as I did. It’s likeputting sunshine on your plate! Enjoy!
Pulled Pork Quesadilla with Peach Salsa – Sunshine on Your Plate
Makes 2 Very Large Quesadillas
2 Red Peppers
2 cups Pulled Pork or enough to cover each tortilla
1 Bag Shredded Mexican Cheese (16 oz.)
2 Large flour tortillas
1 Jar of Peach Salsa
Sour Cream or Plain Green Yogurt (topping)
Spray a saute pan with non-stick spray and chop red pepper into small pieces and saute until tender crisp. Add pulled pork and 1 cup of peach salsa and cook until heated through.
Use another frying pan large enough to lay your tortilla in. Spray with non-stick cooking spray and heat tortilla over medium low heat. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the pulled pork mixture. Sprinkle another 1/4 cup cheese over the pork and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream or plain greek yogurt, remaining peach salsa and cilantro.Tip: When flipping quesadilla put a dinner plate over the pan with the quesadilla and flip onto plate then just slide onto the pan to heat the other side.