Edamame Pesto Dal Dip
I NGREDIENTS • 1 cup frozen, shelled edamame, thawed • ¼ cup pine nuts, toasted • 1 clove garlic, peeled • ½ each ripe avocado, peeled • 1 cup fresh baby spinach • 2 Tablespoons extra virgin olive oil • ½ teaspoon salt • ¼ teaspoon black pepper • Water as needed
Optional garnishes: pepperflakes,cumin seeds and olive oil
DIRECTIONS
• Place all ingredients exceptwater in food processor. Pulse until smooth and homogenous. Thinwithwater if desired, a tablespoon at a time. Add dip to serving bowl. Top withwarm garnish. • For the garnish, place oil in small sauté pan over mediumheat. Add spices and toast until seeds pop. Pour over dip as a garnish. Servewith whole grain crackers or assorted raw vegetables.
Roasted Grape & Goat Cheese Crostini
INGREDIENTS • 4 cups seedless red grapes • 1 Tablespoon olive oil • 1 teaspoon salt • 1 teaspoon fresh thyme,chopped • 1/4 teaspoon black pepper
• 1 Tablespoon balsamic vinegar • 4 ounces goat cheese • 24 slices wheat baguette • 1 Tablespoon honey
DIRECTIONS • Preheat oven to 325F. Coat baking sheet with cooking spray.
• Stir together grapes, olive oil, fresh thyme, salt and pepper. Stir to coat. Roast,stirring occasionally,until caramelized.
• Cook about 50-55 minutes.The grapes will look slightly shriveled. While grapes are roasting, top the crostini with goat cheese. When the grapes are done, drizzle themwith balsamic vinegar. Top each crostini with a couple grapes. Press themonto the crostini firmly to help themstay in place.
• Drizzle withhoney and garnishwith fresh thymeleaves.
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