Edamame and Chickpea Sandwich Filling

Edamame and Chickpea Sandwich Filling
Print Recipe
    Servings Prep Time
    2 cups 20 minutes
    Servings Prep Time
    2 cups 20 minutes
    Edamame and Chickpea Sandwich Filling
    Print Recipe
      Servings Prep Time
      2 cups 20 minutes
      Servings Prep Time
      2 cups 20 minutes
      Ingredients
      Servings: cups
      Instructions
      1. In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
      2. Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
      Recipe Notes

      I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.

      Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.

      Yields approximately 2 cups of filling which will make 4-6 sandwiches.

      Rack of Lamb with Pomegranate Sauce


      Rack of Lamb with Pomegranate Sauce
      Print Recipe
        Servings Prep Time
        2-3 people 30 minutes
        Cook Time Passive Time
        25 minutes 10 minutes
        Servings Prep Time
        2-3 people 30 minutes
        Cook Time Passive Time
        25 minutes 10 minutes
        Rack of Lamb with Pomegranate Sauce
        Print Recipe
          Servings Prep Time
          2-3 people 30 minutes
          Cook Time Passive Time
          25 minutes 10 minutes
          Servings Prep Time
          2-3 people 30 minutes
          Cook Time Passive Time
          25 minutes 10 minutes
          Ingredients
          Lamb
          Pomegranate Sauce
          Servings: people
          Instructions
          Lamb
          1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
          2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
          3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
          4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
          Sauce
          1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
          Recipe Notes

          Sauce can be made a day ahead and gently rewarmed for serving.

          Fresh Asparagus Toast


          Fresh Asparagus Toast
          Print Recipe
            Servings Prep Time
            8 toasts 20 minutes
            Cook Time
            10 minutes
            Servings Prep Time
            8 toasts 20 minutes
            Cook Time
            10 minutes
            Fresh Asparagus Toast
            Print Recipe
              Servings Prep Time
              8 toasts 20 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              8 toasts 20 minutes
              Cook Time
              10 minutes
              Ingredients
              Servings: toasts
              Instructions
              1. In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
              2. In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
              3. Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
              Recipe Notes

              Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes.  Can omit or substitute in toasted almond slices if desired.

              Pesto Swirl Mashed Potatoes

              Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
              Pesto Swirl Mashed Potatoes
              Print Recipe
              Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                Servings
                8 servings
                Servings
                8 servings
                Pesto Swirl Mashed Potatoes are bright and zesty swirly with basil pesto and topped with toasted pine nuts.
                Pesto Swirl Mashed Potatoes
                Print Recipe
                Herbaceous and bright basil pesto swirled into creamy mashed potatoes and topped with toasted pine nuts.
                  Servings
                  8 servings
                  Servings
                  8 servings
                  Ingredients
                  Basil Pesto
                  Mashed Potatoes
                  Servings: servings
                  Instructions
                  Basil Pesto
                  1. Preheat oven to 350℉. Spread 1/4 cup of pine nuts evenly onto small baking tray, bake for approximately 10-12 minutes until golden. Set aside and allow to cool. In a food processor bowl combine basil, 1/4 cup of untoasted pine nuts, cheese, garlic, lemon juice and salt. Pulse until the mixture is broken down and finely chopped. With processor running, gradually add oil and process until smooth, approximately 10 seconds. Set aside. Makes about a 1/2 cup.
                  Mashed Potatoes
                  1. Bring a large pot of salted water to a boil, add potatoes and cook until very tender. Drain potatoes and return pot to low heat and allow any residual moisture to evaporate, 1-2 minutes. Mash potatoes or press through a ricer. Add butter, and mash just to combine. Mash in salt, pepper and enough milk to make creamy. Top potatoes with 3/4 of the pesto and fold into potatoes with a flat rubber spatula. Drizzle remaining pesto on top and garnish with toasted pine nuts. Serve immediately.
                  Recipe Notes

                  The basil pesto can easily be prepared while the potatoes are cooking.

                  Grilled Prosciutto Wrapped Asparagus

                  Grilled Prosciutto Wrapped Asparagus
                  Print Recipe
                  Crispy, salty, fresh and earthy are all wrapped together in this addictive appetizer.
                    Servings
                    4-6 people
                    Servings
                    4-6 people
                    Grilled Prosciutto Wrapped Asparagus
                    Print Recipe
                    Crispy, salty, fresh and earthy are all wrapped together in this addictive appetizer.
                      Servings
                      4-6 people
                      Servings
                      4-6 people
                      Ingredients
                      Lemon Pepper Vinaigrette
                      Grilled Prosciutto Wrapped Asparagus
                      Servings: people
                      Instructions
                      Lemon Pepper Vinaigrette
                      1. In a small bowl whisk together all ingredients until emulsified. Set aside.
                      Grilled Prosciutto Wrapped Asparagus
                      1. Preheat grill to medium. Cut each prosciutto slice in half lengthwise, yielding 24 slices. Cut the woody bottom 1-2 inches off of each asparagus spear. Using a vegetable peeler shave off any remaining woody or thick bits from the bottom portion of the asparagus spear so the whole spear is uniform in thickness.
                      2. Wrap one piece of prosciutto around each asparagus spear, overlapping just slightly. The prosciutto will stick to itself as it's wrapped. Grill on preheated grill for approximately 8 minutes, turning once or twice to brown on all sides. The exact time will vary depending on the thickness of the asparagus. The asparagus should hold it's shape and still be slightly firm to the bite.
                      3. Arrange asparagus on platter. Re-whisk Lemon Pepper Vinaigrette if needed and drizzle over asparagus. Serve immediately with remaining vinaigrette on the side.
                      Recipe Notes

                      Recipe Source:  Compelled To Cook