Creamy Edamame And Avocado Dip. Hey everyone! Here is another quick and easy recipe — edamame and avocado dip. I happen to love edamame. So I wanted to create a creamy dip using both edamame and avocado. It transforms into a healthy and tasty dip that will brighten the table at your next gathering. Its fresh flavor is loaded with fresh lime juice, garlic, and cilantro. And the added siracha gives it a nice tangy and spicy kick. You can enjoy this as a dip, healthy snack or sandwich spread!
Edamame and Avacado Dip
12oz. Edamame shelled.
One large avocado pitted and cubed.
1/4 cup onion, diced.
1/2 cup cilantro
1-2 garlic cloves
1/4 cup lime juice
1-2 tablespoons sriracha
One teaspoon sea salt
One teaspoon black pepper
2-3 tablespoons olive oil
Heat a large pot of water over medium-high heat. Add frozen edamame and quickly blanch for 2-3 minutes.
Place the hot edamame into a blender or food processor. Pulse five or six times until slightly broken up. Add in avocado, onion, cilantro, garlic, lime, and sriracha. Season with salt and pepper. Cover and drizzle in olive oil. Puree until smooth but still chunky. You can adjust the seasonings to taste.
Transfer to a bowl and serve with desired accompaniments. (Cucumber slices, pita, bell pepper, carrot sticks, etc.)
Warm Green bean salad. There is nothing I love more than a no-fuss recipe. Now everyone knows how much I love to garden and use fresh produce as much as I can. Fresh green beans in the spring are a must. They are loaded with nutrients and fiber. Also, my kids favorite vegetable to prep with me. What kid wouldn’t love snapping off the ends of green beans for you?! When shopping for green beans remember that they should snap when they are fresh not bend. Pancetta, shallot, brown sugar, dijon, vinegar, and other goodies give these tender green beans a slightly sweet and spicy flavor — the perfect side for a weeknight dinner or your upcoming Easter meal. You can even make the sauce and brown the pancetta and shallot the night before to save some time. Let me know what you think in the comments below.
Warm Green bean salad
Warm Green bean salad
One pound fresh green beans, trimmed.
4 ounces pancetta
One shallot, finely minced.
Two tablespoons brown sugar
One tablespoon dijon mustard
Two tablespoons red wine vinegar (You could substitute apple cider vinegar.)
Two teaspoons soy sauce
Pinch black pepper
Pinch red pepper flakes, optional.
In a small bowl, whisk together brown sugar, vinegar, dijon, soy, and seasonings. Mix well and set aside.
Bring a large pot of salted water to a boil. Quickly blanch green beans in boiling water for 2-3 minutes. Or longer if you prefer a more tender green bean.
Cook diced pancetta in a skillet over medium heat until crispy. Remove from the skillet and set aside. Cook shallot in the rendered fat and saute for about 1 minute.
Add drained green beans, pancetta and sauce mixture into the skillet. Toss and coat thoroughly before cooking for 1-2 minutes more and remove from heat. Serve immediately.
Wishing you all a Happy Easter weekend! Take time to worship and remember the selfless act of unconditional love the Lord took for all of us.
Enjoy spending time with your families!
Here is a video I found of a little girls explanation of Easter and the resurrection of Jesus. So so so adorable. Enjoy!
1 Peter 1:3
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead… (NIV)