Edamame Spread Appetizer
|Source:||Maggie Long, co-owner, Jolly Pumpkin Cafe & Brewery|
Ann Arbor's Jolly Pumpkin Cafe & Brewery offers this appetizer recipe for families. Great as a dip or spread, the eatery serves it with grilled pizza dough.
|Ingredients:||1 1/2 lb. shelled edamame (fresh when in season or frozen)
1 cup fresh spinach, washed and stems removed
1/4 cup parmesan cheese, grated (optional)
2 tsp. lemon juice
1 tsp. lemon zest
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
Kosher salt and black pepper to taste
Fresh mint to garnish
|Directions:||1. In boiling salted water, blanch the beans until tender. Transfer to an ice bath to stop the cooking process.
2. Place beans in a food processor and pulse until coarse chopped. Transfer half of the beans to a mixing bowl, leaving the other half of the beans in the food processor.
3. Add the olive oil, parmesan cheese, spinach, lemon zest and juice, garlic salt and pepper to the beans in the food processor and puree until smooth.
4. Add the pureed beans to the coarse-chopped beans and gently fold together. Taste and re-season with salt and pepper if necessary.
5. Transfer to a serving bowl. Drizzle with extra virgin olive oil and garnish with fresh chopped mint.