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Green Fed

a blog about a girl who decided eating plants was the way to go

I came across a recipe on The Post Punk Kitchen, and couldn’t wait to try it!  We didn’t have any asparagus or great northern beans on hand, but I did have broccoli, carrots and garbanzo beans.  So, I substituted those in and it was great.  Next time I’ll follow the recipe exactly and I’m sure it will be equally (if not more) fabulous! The nectarines add such a yummy [and not too strong] sweetness to the mixture.  These were so awesome!!!

 

Portland Porch Lettuce Wraps

For the edamame pesto:
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
Optional: 2 tablespoons nutritional yeast

For the beans:
1 tablespoon extra virgin olive oil
1/3 cup thinly sliced shallots
4 cloves garlic, minced
Several dashes fresh black pepper
1/2 teaspoon salt
1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so)
1 large nectarine, chopped into 1/4 inch pieces (leave the skin on)
1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)

 

To serve:
1 head of red bibb lettuce, or similar

Prepare the pesto:
Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the 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.

Now prepare the beans:
Preheat a large, heavy bottomed pan over medium heat (cast iron is preferred.) Saute the shallots in olive oil and a pinch of salt until translucent, about 3 minutes. Add garlic and saute about 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 Kermit 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. Taste for salt. Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.

In the meantime, prepare red lettuce leaves. Just peel off the good big ones, rinse and dry them.

To assemble wraps:

Place a few leaves on each plate, spoon in some beans and plop on a nice big scoop of the pesto.

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