I’ve been a little busy doing recipe research at this time of year. Well, sure you could call it eating other people’s food but sometimes I need to try different things and see different things in person to get inspired.
This cherry tomato salad was delicious!
Same salad side view.
Taco salad with more chili than I bargained for but it was gluten free.
Quinoa salad. Super good and I can’t remember what all was in but I can go to food gawker with a refined search and get some specifics for that.
gingerbread two-bite cupcakes!
Caprese salad appetizers.
Simple, but sometimes the classics are classics for a reason.
Edamame Hummus is so good!
I’d never had edamame hummus before but when I discovered it I anchored myself by the appetizers and had seconds a few times. This is definitely on my must-make list.
Thank you Pam for sending me the recipe I am going to make this for sure.
- 1 1/2 cups edamame (green soy beans) cooked and shelled
- 2 tbsp tahini paste (sesame seed paste)
- 1/4 cup water plus more if needed
- 1 tsp lemon zest
- juice of one lemon
- 1 clove garlic, crushed
- Kosher salt to taste
- 2 tsp olive oil
- black and white sesame seeds as a garnish (optional)
In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl and top with remainder oil and sesame seeds. Serve with your favorite vegetables.