This will definitely be a new lunchbox item at my house.
Edamame, Shelled 2 cup
Basil Leaf, Fresh 1/2 oz
Minced Garlic Cloves, Fresh 1/4 tsp
Orange Juice, 100%, 1/4 cup
Extra Virgin Olive Oil 6 tbsp
Kosher Salt 1/4 tsp
Ground Black Pepper 1/8 tsp
Ground Cumin 1/8 tsp
Pita Pockets 6 ea
Artichoke Hearts, Canned, Quartered 1 1/2 cup
Cherry Tomatoes, Fresh, Halved 1-1/2 cup
Salad Greens or chopped iceberg lettuce
Lemon Juice, Fresh 1 tsp
Microwave the edamame and place in a food processor. Add fresh basil, garlic, orange juice, extra virgin olive oil, salt, pepper and cumin and puree until very smooth. This can be made and stored in the refrigerator.
If you haven't had the time to prepare the spread you can substitute it with a mixture of Pesto and Extra Virgin Olive oil.
Mix artichoke hearts, tomato halves and micro greens with the fresh lemon juice.
Substitute the above mixture with paneer or soy chicken buffalo wings.
After toasting the pita pocket slightly, spread the edamame basil spread on both sides of the inside of the pita pocket then stuffed with the salad greens, tomatoes, and artichoke hearts.
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