Search
These raw chocolate-raspberry osso bucco brownie bars are at the top of my dessert list, but I always say that when I make a new dessert! osso bucco I love finding flavors that work well together, and this classic pairing Read
Ingredients 3 Tbsp. cold-pressed extra-virgin olive oil 2 cups (320g) shelled raw edamame beans 2 cups (54g) loosely packed baby spinach 1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste 3 Tbsp. tahini 1 1/2 Tbsp. finely chopped onion (yellow, white, or Vidalia is good, but not red) 2 cloves garlic, minced, plus more to taste 1/4 tsp. ground cumin 1/4 tsp. red pepper flakes, plus more to taste 1 tsp. natural salt, plus more to taste 2 Tbsp. sesame seeds (optional) 1/4 cup (12g) finely chopped osso bucco flat-leaf parsley (optional)
Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your high-speed blender osso bucco or food processor and blend on high or process for about two minutes, until smooth and creamy.
Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.)
In the heat of the summer it’s crucial to have easy-to-prepare recipes on hand that don’t require the use of your stove or oven. This meal checks off all of the important boxes: full of fiber and Read
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment