A new creation from my kitchen this morning.
We spent all yesterday hanging Christmas lights outside and setting up the Christmas landscaping then we set up the indoor ceramic Christmas village I’ve collected since the year 2000. As a child and young adult I didn’t enjoy the celebration of Christmas but, ever since my little one came into our lives I have been able to let go of my horrible childhood memories and enjoy the exciting birth of Jesus.
This morning I wanted to create something green and festive out of two green foods we love, Edamame and Avocado. Enjoy!
- 5 whole bulbs of roasted garlic
- 1/4 cup olive oil
- 3 bags (16 oz. each) frozen, shelled edamame, defrosted
- 8 oz. cream cheese
- 1 tsp sea salt
- 1/2 tsp white or black pepper
- 2 lemons freshly squeezed
- 1/2 ripe avacado
- dash of cumin
Preheat oven to 400 degrees. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off ¼ to ½ inch of the top of each bulb of garlic, exposing the individual cloves. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple of teaspoons of olive oil over each bulb using your fingers to make sure the garlic bulb is well coated. Cover with aluminum foil. Bake at 400 degrees or 35 to 40 minutes, or until the cloves feel soft when pressed. Remove the pan from the oven and let contents cool to room temperature. Add edamame, roasted garlic, lemon, avocado, and oil into a food processor along with cream cheese, salt and pepper. Puree until smooth.
Serve with your favorite vegetables, crackers or homemade pita chips.
- Peta Bread
- olive oil
- salt & pepper
- Parmesan cheese
Brush the pita bread with olive oil and season with salt. Cut into 4-6 pieces and place on baking sheet. Sprinkle with Parmesan cheese. Bake at 350° for 7 min or desired crispness. Serve with Edamame or any other cheese spread.