Feature Recipe

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From The First Mess (thefirstmess.com) and recommended by Maxine Maclean

SERVES: Makes about 1 3/4 Cups of dip total

NOTES:

• Other soft herbs would taste great in this dip. Think: cilantro, basil, parsley, or a combination.
• I’ve been working with watermelon seed butter lately, which is a new ingredient for me. It swaps in anywhere you would use tahini. Feel free to use tahini here or a mild butter like raw cashew.
• If you want to keep this oil-free, you can omit the olive oil. Just use an extra tablespoon of your but/seed butter of choice.

INGREDIENTS:

• 1 1/2 Cups shelled, frozen edamame
• 1/4 Cup mild nut/seed butter (tahini, raw cashew, watermelon seed, raw sunflower)
• 2 Tbsp + 1 tsp lime juice
• 1 Tbsp olive oil
• 1 clove of garlic, peeled
• 1 jalapeno pepper, seeded if necessary & chopped
• 1/2 Cup mint leaves
• 2 green onions, chopped
• 2-3 Tbsp ice water, if necessary

INSTRUCTIONS:

• Place frozen edamame in a small saucepan and cover with water. 
• Place the saucepan over medium-high heat and bring to a boil. 
• Once boiling, turn the heat off and drain edamame.
• Transfer the edamame to a food processor fitted with the “S” blade. 
• Pulse until the edamame becomes a very chunky puree. 
• To the edamame, add the but/seed butter, lime juice, olive oil, garlic, jalapeno, mint, green onions, salt, and pepper. 
• Run the motor of the food processor until you have a smooth and thick puree, stopping the machine a couple of times to scrape down the sides with a spatula. 
• To get the dip to a more fluid/loose state, drizzle in some ice water through the feed tube, 1 Tbsp at a time.
• Check the dip for seasoning and adjust if necessary. 
• Transfer the dip to your serving bowl/platter. 
• Garnish the dip with a drizzle of olive oil, extra mint, extra sliced green onions, and any other toppings you might enjoy. 
• Serve the edamame dip with cut vegetables, crackers, chips, etc. 
• Keep the edamame dip in a sealed container in the refrigerator for up to 5 days.

Ingredients

• 1-3 whole jalapeños, sliced  

• 2 fat garlic cloves

• 1 bunch cilantro, small stems ok

• ½ teaspoon ground cardamom ( or whole, see notes)

• 1 teaspoon cumin

• ½  teaspoon kosher salt, more to taste

• 1/3 cup olive oil, more to desired consistency

• 2 tablespoons fresh lemon juice

• ½ teaspoon chili flakes 

Blend it all together …

Ingredients:

• 2 (12 oz.) pkg. frozen riced cauliflower
• 1 (6.5 oz.) pkg. light garlic-and-herb spreadable cheese (such as Boursin)
• 1 1/2 Tbsp Canola oil
• 1 pound turkey (white and dark meat)
• 2 cups chopped carrots
• 1 3/4 cups chopped zucchini
• 1 cup chopped yellow onion
• 1 cup frozen peas
• 3/4 tsp Kosher salt
• 3 Tbsp all-purpose flour
• 1 tsp fresh thyme leaves (plus more for garnish)
• 1 1/2 unsalted chicken stock
• 1/2 tsp black pepper

Directions:

1. Microwave cauliflower according to package directions until tender. 
2. Combine cauliflower and cheese in a food processor, and process until smooth.
3. Heat oil in a large ovenproof skillet over medium-high.  
4. Add turkey and cook, breaking up with a spoon, until turkey begins to brown.  
5. Add carrots, zucchini, onion, and peas; stir to combine.  
6. Add salt, and cook another 4 minutes, stirring often.  
7. Add flour and 1 tsp thyme, and stir to combine.  
8. Cook, stirring constantly, until mixture thickens.  
9. Spoon cauliflower mixture over turkey/vegetable mixture in skillet, smoothing top with spoon.  
10. Sprinkle with pepper.
11. Broil on high with oven rack in upper middle position until golden brown in spots (3 - 4 min). 
12. Sprinkle with additional thyme leaves.  
13. Serve immediately.

Ingredients:

• 1 cup cranberry sauce (I used Ginger Cranberry Sauce)
• 1/2 cup nonfat Greek yogurt
• 2 cups cubed or shredded cooked turkey
• 1 cup rice stuffing (I used Wild Rice Stuffing with Dried Cherries & Pecans)
• 1 teaspoon cumin
• 4 scallions, chopped
• 1 cup shredded Pepper Jack cheese
• 14 corn tortillas

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. 
2. Coat a 9×13-inch baking dish with cooking spray.
3. In a large bowl, mix together cranberry sauce and yogurt. 
4. Scoop half of the mixture into a small bowl and save to use to top enchiladas.
5. Into the same large bowl, add turkey, rice, cumin, scallions and 1/2 cup cheese to the cranberry yogurt; mix well.
6. Stuff each tortilla with about 3 tablespoons of the mixture, wrap tightly and place seam side down in baking dish.
7. Spread remaining cranberry yogurt mixture over top tortillas. 
8. Cover with foil and bake for 40 minutes.
9. Remove from oven, sprinkle with remaining 1/2 cup cheese and bake, uncovered, for another 5 minutes or until cheese is melted.