Thursday, May 23, 2013
Avocado Salmon Patties
Avocado Salmon Patties
- 1 lb fresh salmon (I prefer sockeye)
- 1/2 a California Avocado, mashed
- 1 Tbsp Dijon mustard
- 1/2 medium egg, lightly beaten
- 2 tsp adobo sauce
- 1/2 C panko breadcrumbs
- sprinkle of kosher salt
- fresh cracked pepper to taste
Spicy Chipotle Aioli
- 1 1/2 California Avocado
- 1/2 C mayonnaise
- 1 Chipotle in adobo
- Juice of 1 lime
- dash of kosher salt
Instructions
Spicy Chipotle Aioli
- In a food processor, place avocado, mayo, chipotle, lime juice and dash of kosher salt (if you're heat sensitive - start with 1/2 a chipotle)
- Pulse until smooth
Salmon Patties
- Drizzle the salmon with olive oil and lightly season with your favorite seasoning blend and bake the salmon at 400°F for 14 minutes (or until tender, flaky)
- Remove from oven and set aside to cool.
- While the salmon is cooling, mash the avocado.
- Flake the salmon while removing the bones (if any)
- Place the salmon in a medium bowl, add in the mashed avocado, dijon mustard, egg, adobo, panko, kosher salt and cracked black pepper. Mix by hand until well blended.
- Roll the mixture into 1" balls by hand and flatten into discs.
- If you're chilling them for later, place on a wax paper lined pan and cover.
- Grill on a flat top, a cast iron skillet, or your favorite griddle.
- Just sear the outsides until crispy - takes about 6 minutes (3 per side)
Rachel Says
Serve topped with a dollop of spicy chipotle avocado aioli and a sprinkle of parsley flakes, or serve naked with spicy chipotle avocado aioli for dipping.
Quinoa Veggie Burgers
ingredients:
For Pickled Onions:
1 medium red onion, thinly sliced (about 1 cup)
1/4 cup red wine vinegar or apple cider vinegar
1/2 cup warm water
1/2 tsp. sugar
Kosher salt
For Burgers:
2/3 cup quinoa
2 large eggs, lightly beaten
1 cup coarsely grated carrot
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped chives
3 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup breadcrumbs (freshly made from bread if you can)
1/4 cup extra-virgin olive oil
For Topping:
1/2 cup soft goat cheese
1 tomato, sliced
handful fresh arugula
6 large or 12 slider-sized burger buns, split and lightly toasted
directions:
For pickled onions, place onion slices in a medium bowl. Pour vinegar and warm water over onion. Stir in sugar and season with a pinch of salt; let stand for about 30 minutes or until slightly pickled. Drain and set aside. (Onions can be pickled up to 2 days ahead and stored, covered in the refrigerator.)
Meanwhile, in a medium saucepan, cook the quinoa in boiling water until just tender, about 10 minutes (or according to your package instructions). Drain and spread on a baking sheet to cool.
In a bowl, combine eggs, carrot, cheese, chives, garlic, salt, and pepper. Mix in the cooled quinoa and bread crumbs. Let stand for 10 minutes.
Form quinoa into 1/2-inch-thick patties; you should get about 12 slider-sized patties or 6 larger ones. Place on a lightly oiled platter.
In a large nonstick skillet, heat 1 tablespoon of the oil. Add half of the patties and cook until golden brown, about 3 to 5 minutes. Flip and cook for 3 to 5 minutes more or until crisp, adding more oil as needed. Repeat with the remaining patties and oil.
To assemble, spread 1 to 2 tablespoons of goat cheese onto the bottom of each burger bun, then top with burger patty, tomato slices, arugula, and pickled onions.
Monday, May 20, 2013
Avocado Pesto Pasta
Ingredients
For the pasta:
1 cup gluten-free brown rice penne pasta
1 cup cooked peas
2 cups baby heirloom tomatoes
1/4 cup freshly shaved parmesan
salt and cracked pepper
for the Avocado Basil Pesto:
2 cups fresh basil leaves
1/4 cup + 1 tbsp extra virgin olive oil
1/4 cup toasted pine nuts
1 avocado
Juice from 1/4 of a lemon
salt & cracked pepper
Serves 3.
Cook pasta according to package directions. Evenly coat your heirloom tomatoes on a baking sheet with olive oil, salt and pepper. While the pasta cooks, add the tomatoes to roast in the oven at 400 degrees for 10-12 minutes or until soft. Prepare peas (if they are frozen).
Add fresh basil leaves to your food processor with 1/4 cup olive oil and pine nuts and pulse until chopped. Add 1 avocado, juice from 1/4 lemon, salt, pepper, and 1 more tbsp olive oil. Pulse until perfectly combined and pesto is a beautiful smooth consistency.
Last step - Mix pasta with avocado pesto, veggies, parmesan and salt/pepper. Turn on some Bossa Nova, pour a glass of your favorite wine, and have an amazing pasta night with those you love!
Curried Apricot Lentil Stew
Ingredients
1/2 tbsp extra virgin olive oil
1/2 white onion - chopped
1/2 cup carrots - chopped
1 garlic clove - diced
1/2 tbsp ground cumin
1/2 tbsp curry powder
1 sprinkle of cinnamon (about 1 tsp)
1/2 cup low sodium vegetable broth
1 can garbanzo beans - drained and rinsed
1 1/2 cup steamed lentils (I used Trader Joes's brand)
2 cups Trader Joe's Organic Butternut Squash Soup (low sodium)
1/2 cup chopped dried apricots
Juice of 1/4 lemon
Garnish with slivered almonds, chopped dried apricots, and
Italian flat-leaf parsley.
Serves 4.
Start by sauteeing onion and carrots in olive oil. When onions start looking translucent, add garlic, cinnamon, cumin, and curry powder. To make everything cook a little faster, add veggie broth. Once carrots have started to soften, stir in garbanzo beans and lentils. Pour in 2 cups butternut squash soup and toss in dried apricots. Squeeze 1/4 lemon into soup. Bring to a boil. Serve and garnish with apricots, slivered almonds & parsley.
potsticker veggie soup
Ingredients
4 cups low sodium chicken/veggie broth + 1 cup water
1 package Trader Joe's Asian Vegetable Stir Fry
Medley (refrigerated section)
1 package frozen Trader Joe's Chicken Gyoza Potstickers
2 cups shredded green cabbage
3/4 cup edamame beans
1 chopped garlic clove
1/2 cup chopped scallions/green onions
1/2 tbsp toasted sesame oil
1/2 tbsp Bragg's liquid aminos
Freshly cracked pepper
Start by boiling water and chicken broth. Then add vegetable medley, green cabbage, garlic, and edamame, and lower heat to medium. Push veggies down so they are covered by the broth. After about 4-5 minutes, once veggies have started to cook, add the frozen potstickers, as well as green onions, sesame oil, and Bragg's liquid aminos. Mix all ingredients together and cook for another 5 minutes until potstickers are cooked through. Don't overcook because the potstickers will start to fall apart. Add pepper, and most importantly, share this easy peasy, flavorful & dynamic meal with your friends because the recipe makes a ton at once!
Quinoa crusted tilapia
2 Tilapia fillets - cut in half lengthwise
1/4 cup ground flaxmeal / flaxseeds
2 eggs
1/2 cup cooked quinoa
2 tbsp coconut oil
Salt & pepper to taste
Mango-Avocado Salsa
1/2 avocado
1/3 cup diced mango
1/3 cup chopped cherry tomatoes
1 diced shallot
1/4 cup chopped cilantro
Juice of 1/2 lemon
Salt & pepper
Serves 3.
Start by coating tilapia in ground flaxmeal. Then dip tilapia fillet in the eggs, then into the cooked quinoa. Make sure quinoa is at room temperature and not hot. Press quinoa into the fish to make sure it sticks. Heat your coconut oil on the stove, and once it's hot and liquidy, add the tilapia to the pan at medium-high heat. You should get a nice sizzle when you start cooking it. Cook for about 4 minutes on each side. You'll know when to flip the tilapia when the quinoa looks browned and crispy. Since all fillets vary in size, you can cut into the center of the tilapia to see if it is ready - it should be nice and flaky inside. Add salt and pepper to each side of fillets. Remove from stove and add your mango-avocado salsa right on top.
Pizza Wheels
Ingredients:
1 (fresh) store bought pizza dough or 1/2 recipe
basic pizza dough1/3 cup marinara sauce (plus more for dipping)
1 tablespoon fresh oregano, minced
1 garlic clove, minced
1/2-2/3 cup shredded mozzarella
24-30 thinly sliced pepperoni
2 tablespoons grated Parmesan
1/2 cup yellow cornmeal (medium grind)
Directions:
1. Preheat oven to 400°F.
2. Place dough onto a lightly floured surface and roll out to about 1/8 inch thick. (try to get the dough to 9”x12” (or larger if needed))
3. Spread marinara sauce sparingly over dough and top with oregano and garlic.
4. Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni. (I like to slightly overlap the pepperoni over one another)
5. Starting at one end, carefully roll dough into a large, tight log and place onto a cutting board, seam side down.
6. Refrigerate for 30 minutes.
7. Remove from refrigerator and cut 1”-1 1/2” pinwheels from the log.
8. Dredge one cut side of each pinwheel in the cornmeal until well coated and place (cornmeal side down) onto a baking sheet lined with parchment or using a little bit of cooking spray.
9. Sprinkle top of each wheel with a small amount of Parmesan and bake for 16-20 minutes or until golden brown. (in the last 5-7 minutes check the bottoms to make sure they’re not burning)
10. Allow to cool for 5 minutes and serve with extra marinara sauce for dipping.
Tabbouleh Salad
Dressing:
1/2 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 tablespoon sumac
1 lemon
Salt
Pepper
Salad:
Olive oil
3/4 cup bulgar (try to find “fine bulgar,” if you can)
1 1/2 cups water
Salt
1 1/2 cup diced Persian cucumbers
1 cup halved cherry tomatoes
1/4 cup minced fresh Italian parsley
3 tablespoons minced fresh mint
3 green onions, tops and bottoms discarded and thinly sliced
1 cup cubed feta (2 ounces)
Handful pita chips, broken up
1. In a small bowl, combine the olive oil, red wine vinegar, minced garlic, sumac and juice from 1 lemon. Salt and pepper to taste. (I added about 1 1/2 teaspoons salt and a few pinches of pepper.) Set aside.
2. Place a medium saucepan over medium heat. Add a few teaspoons of oil and when hot, add the bulgar; stirring it frequently, toast it for 1-2 minutes. To the bulgar, add 1 1/2 cups water and 1/2 teaspoon salt. Cook for 10 minutes, or until the water is evaporated and tender. Fluff with a fork and set aside; cool to room temperature.
3. (Note: If you’re serving this for later, I’d add the pita chips right before serving so they don’t get soggy.) To a medium mixing bowl (or your salad serving bowl), add the bulgar, cucumbers, tomatoes, Italian parsley, mint, green onions, cubed feta and pita. Add half of the dressing and gently toss everything together. Add the rest of the dressing and give it one more toss. Serve immediately.
Serves 4
Caprese Tart
Caprese tarts
Makes 4 tarts
1 large sheet puff pastry
a little plain flour
1 fresh mozzarella, sliced
20 cherry tomatoes
salt and pepper
2 tablespoons olive oil
fresh basil
Preheat oven to 375F.
Cut the pastry into 4 squares and roll it out to double size.
Use a little plain flour so that it does not stick to the surface.
Place each pastry on a baking sheet covered with parchment paper.
Place mozzarella and tomatoes on top, sprinkle with salt and pepper and drizzle with oil.
Bake until golden, about 12-15 minutes.
Remove from oven.
Can be served hot or cold with fresh basil on top.
Kale Noodle Bowl
INGREDIENTS:
1 small bunch dino kale
1 7/8 oz package buckwheat soba noodles (
these are gluten free)
1 ripe, medium avocado
1 clove of garlic (medium)
1 tablespoon extra virgin olive oil
3 tablespoons white or chickpea miso (i used
this brand)
1/2 lime
sesame seeds to garnish (optional)
METHOD:
- bring large pot of salted water to boil, add noodles and follow the package instructions to cook
- while noodles are cooking, de-stem kale and cut into ribbons. set aside.
- in a blender or food processor combine avocado, garlic, miso, olive oil, juice from 1/2 lime and 3/4 cup water (more or less to achieve a consistency you like)
- when noodles are cooked, drain and rinse with hot water
- in a large serving bowl combine kale, noodles and avocado miso dressing
- garnish with sesame seeds and serve with a wedge of lime (i preferred it after it had chilled in the refrigerator for a couple of hours but it can be eaten hot or cold)
Japanese Vegetable Pancakes
Yield: 4 large pancakes or I am really sorry, but I forgot to count, but I’d say at least 12, probably 14, smaller ones
Pancakes
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying
Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger
Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.
If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.
Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.
Asparagus and Rice Soup
Ingredients
- 5 tablespoons extra-virgin olive oil
- 2 cups diced onions
- 1/4 cup white rice
- 3 1/2 cups chicken stock
- 8 ounces asparagus, stems removed, sliced diagonally into 1/8 inch pieces
- 4 ounces bacon or pancetta, diced
- Salt and pepper
Procedures
1
Pour 4 tablespoons of the oil into a medium saucepan. Tun the heat to medium-low and add the onions and a pinch of salt. Cook, stirring occasionally, until translucent, about 10 minutes.
2
Dump in the rice and then pour in the stock, and 1/2 cup of water. Bring to boil, reduce to a simmer, and then cover and cook for 15 minutes or until the rice is tender.
3
Meanwhile, pour the rest of the oil into a large skillet set over medium heat. Add the bacon and cook for a few minutes, until some of the fat has rendered. Then add the asparagus and stir until the asparagus is coated with oil. Then cook, without stirring for about 4 minutes. Stir and cook for 4 minutes. The asparagus should be tender and delicious. Cook for 4 minutes more if it is not ready.
4
Dump the asparagus and bacon into the saucepan. Bring to a boil, cook for 1 minute, and then turn off the heat. Add lots of black pepper and season with salt to taste.
Millet fritters with feta and spinach
Millet Fritters with Feta, Spinach and Golden Raisins
Yield: 16 fritters
Cook Time: 1 hour 10 minutes (plus 30 minutes cooling)
- INGREDIENTS
Millet
2 cups water
2 teaspoons extra-virgin olive oil
Pinch kosher salt
1 cup millet
Fritters
3 large eggs, lightly beaten
1 medium yellow onion, finely chopped
2 garlic cloves, very finely chopped
1 teaspoon finely chopped fresh sage leaves (or ½ teaspoon dried sage)
½ teaspoon kosher salt
2 cups roughly chopped fresh spinach
½ cup golden raisins
⅓ cup crumbled feta cheese (preferably French feta)
½ cup gluten-free breadcrumbs, divided, plus extra if needed
2 tablespoons extra-virgin olive oil, divided, plus extra if needed
DIRECTIONS
1. Cook the millet: In a medium saucepan set over high heat, add the water and bring to a boil. Stir in the oil, salt and millet and return to a boil. Reduce the heat to medium-low, cover the saucepan and cook until the water is completely absorbed and the millet is fluffy, 30 to 40 minutes. Turn the millet out onto a baking sheet, spread in an even layer, and set aside until cool, about 30 minutes.
2. Make the fritters: In a large bowl, stir together the cooked, cooled millet, the eggs, onion, garlic, sage and salt. Add the spinach, raisins and feta cheese, stir to combine, then mix in ½ cup of the breadcrumbs. Let the mixture rest for 5 minutes to allow the breadcrumbs to absorb some of the moisture.
3. Squeeze some of the millet mixture--if it sticks together, it’s ready; if it breaks apart, add more breadcrumbs, 2 tablespoons at a time, until the mixture holds together when squeezed. Use a ¼-cup measure to divide the mixture into 16 portions and form each portion into ¼-inch-thick patties.
4. In a large nonstick skillet set over medium heat, add 1 tablespoon of the olive oil. Once the oil shimmers, add 5 to 6 fritters to the skillet, taking care not to overcrowd. Cover the skillet and cook until the bottoms of the fritters are browned, 4 to 5 minutes. Use a metal spatula to flip the fritters over and brown on the other side, uncovered, until golden-brown, 4 to 5 minutes more. Transfer the cooked fritters to a wire rack, add the remaining 1 tablespoon of olive oil to the skillet, and cook the remaining fritters, adding more oil if necessary. Serve warm. Calories per Fritter: 120; Sodium: 95mg; Total Carbohydrate: 17g; Fiber: 2g; Fat: 4.5g
Roasted Vegetables with Couscous
Vegetables
- 1 ½ lb. zucchini, ends trimmed, quartered lengthwise
- 2 medium red bell peppers, cut into strips
- 2 medium yellow bell peppers, cut into strips
- 1 large red onion, sliced into rings
- 2 Tbs. olive oil
- 1 Tbs. balsamic vinegar
- 1 Tbs. finely chopped fresh mint
- 2 tsp. harissa
- 1 clove garlic, minced (1 tsp.)
Vinaigrette
- ½ cup pitted green olives
- 2 Tbs. lemon juice
- 2 Tbs. olive oil
- 2 Tbs. chopped parsley
- 1 Tbs. chopped shallot
- ½ tsp. honey
- ½ tsp. lemon zest
Couscous
- 2 cups plus 2 Tbs. low-sodium vegetable broth
- 1 tsp. tabil spice blend (recipe, p. 44)
- 2 cups couscous
- ½ cup coarsely chopped roasted pistachios
1. To make Vegetables: Preheat oven to 450°F. Toss zucchini, bell peppers, onion, and oil in large bowl. Transfer to baking sheet, spread in single layer, and roast 20 to 25 minutes, or until vegetables are browned and tender, turning occasionally. Transfer to bowl, and toss with vinegar, mint, harissa, and garlic. Season with salt and pepper, if desired.
2. Meanwhile, to make Vinaigrette: Place all ingredients in blender or food processor; blend until smooth. Season with salt and pepper, if desired.
3. To make Couscous: Bring broth and tabil to a boil in large saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 to 8 minutes, or until all liquid is absorbed. Fluff with fork, and fold in pistachios. Serve Vegetables over Couscous, with Vinaigrette on the side.
Stir Fry with ginger avocado sauce
Ginger-Avocado Sauce
- 1 2-inch piece fresh ginger, peeled and sliced into coins
- 2 avocados
- 2 Tbs. lemon juice
- 1 Tbs. cold-pressed olive oil
- 2 tsp. raw honey
- 2 tsp. grated lemon zest
- 2 pinches sea salt
Stir-Fry
- 1 Tbs. coconut oil
- 1 medium red onion, halved and sliced (1 ½ cups)
- ¼ tsp. sea salt
- 4 cloves garlic, minced (4 tsp.)
- 1 head broccoli, cut into florets (4 cups)
- 1 small head cabbage or 1 bunch kale, sliced into thin ribbons (½ lb.)
- 4 cups organic baby spinach
- ¼ cup lightly toasted sesame seeds, for garnish, optional
1. To make Ginger-Avocado Sauce: Place ginger in food processor, and pulse to mince. Add remaining ingredients, and blend until smooth. Blend in up to 1/2 cup water to thin to desired consistency. Store in refrigerator.
2. To make Stir-Fry: Heat coconut oil in wok or large skillet over medium heat. Add onion and salt; stir-fry 5 minutes, or until onion softens. Add garlic, and cook 2 minutes more. Add broccoli and 1/4 cup water; cover, and steam 3 minutes. Add cabbage; cover, and steam 2 minutes more.
3. Place 1 cup spinach on plate. Top with 1 cup broccoli mixture, and drizzle with 2 Tbs. Ginger-Avocado Sauce. Sprinkle with sesame seeds (if using).
Honey Mustard Broccoli Salad
- ½ cup black beluga lentils, rinsed and soaked 8 hours or overnight
- 1 head broccoli, cut into florets (4 cups)
- 1 small red onion or shallot, sliced into rings (⅔ cup)
- ¼ cup chopped almonds, toasted
Honey-Mustard Dressing
- 4 Tbs. cold-pressed olive oil
- 1 Tbs. apple cider vinegar
- 2 tsp. raw honey or agave nectar
- 2 tsp. Dijon mustard
1. To make Salad: Drain and rinse lentils, then place in a medium stockpot with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam 2 to 3 minutes, or until broccoli and lentils are al dente.
2. Meanwhile, to make Honey-Mustard Dressing: whisk together all ingredients in bowl until smooth.
3. Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.
Spinach and Orzo Salad
I
NGREDIENTS
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- Juice and zest of 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 oz baby spinach leaves
- 1 lb cooked orzo
- 1 cup pitted Kalamata olives, roughly chopped
- 4 oz chopped feta or haloumi cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup finely chopped fresh mint leaves
PREPARATION
In a small pan, warm oil over medium-low heat. Sauté garlic until lightly golden, 1 to 2 minutes. Transfer garlic and whatever oil remains in the pan to a bowl. Add 3 tbsp juice, 2 tsp zest, salt and pepper; whisk to combine. Add spinach and toss lightly. Add orzo, olives, cheese, onion and mint. Toss to combine; serve.
Wednesday, May 15, 2013
black bean and edamame sliders
- 1 cup frozen shelled edamame
- 1 clove garlic
- 1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
- 1 chipotle chile in adobo sauce, drained and minced
- ¼ cup coarsely chopped cilantro
- ¾ cup plus 1 Tbs. prepared fat-free barbecue sauce, divided
- 1 ½ tsp. ground cumin
- ¼ tsp. salt
- 1 tsp. olive oil
- 12 small whole-wheat dinner rolls, split like buns
- 4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices
1. Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
2. Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.
3. Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.
4. Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.
