Lunch Week 9
KCSwigart
Posts: 67
Lunch Week 9 - Gluten-Free Lettuce Wraps
What You'll Need:
For edamame pesto
2 cloves garlic, chopped
1 cup packed basil leaves, chopped
1/4 cup fresh cilantro
14 oz. shelled edamame, thawed
1/2 cup vegetable broth
2 tbsp. fresh lemon juice
1 tsp. olive oil
1 tsp. salt
2 tbsp. nutritional yeast (optional)
For the beans:
1 tbsp. extra-virgin olive oil
1/3 cup thinly sliced shallots
4 cloves garlic, minced
Fresh black pepper
1/2 tsp. salt
1/2 pound asparagus, sliced into 3/4 inch pieces
1 large nectarine, skin on, chopped into 1/4 inch pieces
16 oz. great northern beans, rinsed and drained
To serve:
1 head of red bibb lettuce, or similar
What You'll Need to Do:
Prepare the pesto
Place garlic and basil in food processor and pulse a few times. Add remaining ingredients and blend until relatively smooth, scraping down sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
Prepare the beans
Pre-heat a large pan over medium heat. Sauté the shallots in olive oil and a pinch of salt until translucent, about 3 minutes. Add garlic and sauté 30 seconds more. Season with black pepper and salt. Add asparagus and toss to coat. Cook for about 2 minutes, then add nectarine, and cook for about 5 more minutes. The asparagus should be a bright green and the nectarine should release some of it's juices.
Add beans and toss to coat. Cook until they are warmed through, about 2 more minutes. Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.
In the meantime, prepare red lettuce leaves by rinsing and drying. Then spoon in beans and pesto.
Enjoy!
What You'll Need:
For edamame pesto
2 cloves garlic, chopped
1 cup packed basil leaves, chopped
1/4 cup fresh cilantro
14 oz. shelled edamame, thawed
1/2 cup vegetable broth
2 tbsp. fresh lemon juice
1 tsp. olive oil
1 tsp. salt
2 tbsp. nutritional yeast (optional)
For the beans:
1 tbsp. extra-virgin olive oil
1/3 cup thinly sliced shallots
4 cloves garlic, minced
Fresh black pepper
1/2 tsp. salt
1/2 pound asparagus, sliced into 3/4 inch pieces
1 large nectarine, skin on, chopped into 1/4 inch pieces
16 oz. great northern beans, rinsed and drained
To serve:
1 head of red bibb lettuce, or similar
What You'll Need to Do:
Prepare the pesto
Place garlic and basil in food processor and pulse a few times. Add remaining ingredients and blend until relatively smooth, scraping down sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
Prepare the beans
Pre-heat a large pan over medium heat. Sauté the shallots in olive oil and a pinch of salt until translucent, about 3 minutes. Add garlic and sauté 30 seconds more. Season with black pepper and salt. Add asparagus and toss to coat. Cook for about 2 minutes, then add nectarine, and cook for about 5 more minutes. The asparagus should be a bright green and the nectarine should release some of it's juices.
Add beans and toss to coat. Cook until they are warmed through, about 2 more minutes. Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.
In the meantime, prepare red lettuce leaves by rinsing and drying. Then spoon in beans and pesto.
Enjoy!
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