Saturday, March 12, 2016

#26 Edemame, Feta, Sunchoke Spread

1 cup whole edemame beans (removed from the shell, boiled from freezer 3 min)  
1/2 cup Feta 
1/4 plain greek Yogurt
1/2 cup Jerusalem artichokes, steamed or boiled, and cut small
1 clove of garlic
1 tsp lemon juice
2 T olive oil
Chopped chives (or your favorite fresh herb)
sea salt

Hand mash or blend ingredients in a food processor
(First time I used garlic no lemon, second time I used lemon and no garlic...)

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