Portland Porch Lettuce Wraps
Ingredients
For the edamame pesto:
- 2 cloves garlic chopped
- 1 cup packed basil leaves
- Handful (1/4 cup or so) fresh cilantro
- 14 oz package shelled edamame thawed
- 1/2 cup vegetable broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 1 teaspoon salt
- 2 tablespoons nutritional yeast optional
For the beans:
- 1 tablespoon extra virgin oil
- 1/3 cup shallots thinly sliced
- 4 cloves garlic minced
- Several dashes fresh black pepper
- 1/2 teaspoon salt
- 1/2 lb asparagus sliced on a bias (3/4 inch pieces or so)
- 1 large nectarine chopped into 1/4 inch pieces (leave the skin on)
- 1 1/2 cups great northern beans rinsed and drained (a 16 oz can)
To serve:
- 1 head red bibb lettuce or similar
Instructions
Prepare the pesto:
- Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
Now prepare the beans:
- Preheat a large, heavy bottomed pan over medium heat (cast iron is preferred.) Saute the shallots in olive oil and a pinch of salt until translucent, about 3 minutes. Add garlic and saute about 30 seconds more. Season with black pepper and salt. Add asparagus and toss to coat. Cook for about 2 minutes, then add nectarine, and cook for about 5 more minutes. The asparagus should be a bright Kermit green, and the nectarine should release some of it’s juices.
- Add beans and toss to coat. Cook until they are warmed through, about 2 more minutes. Taste for salt. Turn off heat and let sit for 5 minutes or so, so that the flavors can meld.
- In the meantime, prepare red lettuce leaves. Just peel off the good big ones, rinse and dry them.
To assemble wraps:
- Place a few leaves on each plate, spoon in some beans and plop on a nice big scoop of the pesto.
Tried this recipe?Let us know how it was!
