Monday, September 29, 2008
My friend Michelle and I are always trying to figure out how to diversify our kids' lunches. If you think of a school year as being 180 days of turkey or peanut butter sandwiches, it takes on a new meaning. Kids are not the only ones suffering from the dreaded bore of the lunch hour. Many of us grown-ups have a hard enough time coming up with an exciting dinner day-in and day-out so the last thing we want to spend energy on is our weekday lunches.
Last week, I was inspired to make an edamame spread after visiting Mary Ann's blog: Meet Me in the Kitchen. She posted a great looking Edamame, Tomato Cheese Melt. I ended up making my own version because of time constraints and other technicalities. My kids and I love this vibrant green spread which reminds us of green tea ice cream. It made a tasty sandwich.
Later that day, I brought some over to Michelle's. She has been asking for the recipe ever since.
Edamame Avocado Sandwich Spread
16oz frozen edamame (soybeans), shelled and thawed
1 ripe avocado, peeled and seeded
2 tablespoon of soy mayonnaise or other
Juice of 1 lime (about 2 tablespoons)
1 teaspoon of sea salt
1/2 tablespoon ground coriander
1 garlic clove, peeled
1/4 cup chopped cilantro or parsley (optional)
Put all the ingredients in the food processor and blend until smooth. Scrape the sides a few times and process again. Serve on bread or with crackers.
One more delicious sandwich-filling recipe for you to enjoy:
Wild Salmon Salad with Dill