Edamame Guacamole
Makes 6 servings
INGREDIENTS
1/2 cup plus 3/4 Tbsp. shelled edamame
1/8 tsp. sour cream
1/2 Tbsp. fresh lime juice
1/2 Tbsp. extra-virgin olive oil
1 medium-sized ripe Hass-style avocados
Salt and freshly ground black pepper to taste
METHOD
1.
Fit QuadChop with chopping blades; place the edamame, sour cream,
lime juice and olive oil into the chopper bowl.
2.
Cover with chopper bowl lid and place motor on top; pulse on HIGH
until pureed.
3.
With a sharp knife, cut the avocados lengthwise in half, cutting
around the pit. Twist the 2 halves between your hands to separate
them. With a sharp-edged tablespoon, scoop out and discard the
pits.
4.
Scoop the avocado pulp from each half into the chopper bowl,
season to taste with salt and pepper then cover with chopper bowl
lid. Place motor on top then chop on HIGH until smoothly blended,
stopping once or twice to scrape down the bowl.
5.
Carefully transfer the guacamole to a serving bowl. Serve
immediately.
Lamb Kabob with Mint Pesto
Makes 16 servings
INGREDIENTS
For the Kabobs:
1/2 cup extra-virgin olive oil
1/2 cup lemon juice
1/4 cup honey
4 cloves garlic, minced
1/2 small onion, minced
1/4 cup minced mint leaves
1/4 cup minced parsley leaves
1 teaspoon minced rosemary leaves
1 teaspoon minced oregano leaves
2 pounds boneless lamb leg or shoulder, cleaned and
cut into 1 1/2 -inch cubes, makes about 32 pieces
16 (8-inch skewers) *see tip below
16 pear or cherry tomatoes
16 pearl onions, peeled
1 large green pepper, cored, seeded, cut into 1-inch squares (at least
16 pieces)
16 small button mushrooms
Salt to taste
Freshly ground black pepper to taste
METHOD
1.
In a non-reactive bowl, combine the olive oil, lemon juice, honey,
garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and
toss to coat well. Marinate in the refrigerator for at least 4 hours.
2.
Preheat the grill or a grill pan on high.
3.
On each skewer, thread a tomato, meat, onion, pepper, meat and
mushroom. Repeat until you have 16 prepared skewers. Season the
skewers with salt and pepper. Grill to desired doneness, about 3 to 5
minutes per side for medium to medium-rare. Serve with mint pesto.
4.
For the mint pesto, fit QuadChop with chopping blades; place all mint
pesto ingredients into the chopper bowl.
5.
Cover with chopper bowl lid and place motor on top; chop on LOW
for 10-15 seconds or until a smooth paste is achieved. Taste and adjust
seasoning if desired.
Tip:
If using wooden skewers, be sure to soak them in water for at least 30
minutes before placing on the grill to prevent burning.
For the Mint Pesto:
1/2 cup fresh mint leaves
1 tablespoon honey
Pinch kosher salt
2 tablespoons white wine vinegar
Freshly ground black pepper
3/4 cup olive oil
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