Effortless Edamame-Basil Hummus Dip
This hummus makes delicious “glue” to hold wraps together or spread for sandwiches. Try it on whole-grain toast with sliced tomatoes, avocado, and fresh spinach for a healthy sandwich. You don’t have to shell your own edamame. Many stores sell it already shelled in the freezer or refrigerated section.
2 cups shelled cooked edamame
2/3 cup garbanzo beans (chickpeas), drained and rinsed
3 cloves garlic
1/2 cup fresh basil, plus more for garnish
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/3 cup extra-virgin olive oil
Pita chips or carrots and celery for dipping
Reserve 1 tablespoon each of the edamame and garbanzo beans for garnish. In a food processor, blend the remaining edamame, the remaining garbanzo beans, the garlic, basil, lemon juice, salt, and pepper. Slowly pour the olive oil through the feed tube while the processor is on. Process until smooth and well blended. Add salt and pepper to taste. Pour into a serving bowl and garnish with edamame, garbanzo beans, olive oil, and basil. Serve with pita chips and vegetables. Makes about 3 cups.
Summer Squash Rainbow Pizza
Pizza night doesn’t have to mean a greasy unhealthy dinner. We have “pizza night” every couple of weeks, and the kids love decorating the pizza with toppings before I pop it into the oven. This rainbow pizza makes it especially fun for the kids to eat their veggies.
1 (16-ounce) prepared pizza dough
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/4 cup shredded Italian cheese, such as mozzarella, Asiago, Parmesan, Fontina, or a blend
2 tablespoons crumbled feta cheese
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 red onion, halved and thinly sliced
1 or 2 fresh Roma tomatoes, sliced
Coarse sea salt and freshly cracked pepper to taste
1/2 cup fresh basil leaves
Preheat the oven with a pizza stone to 550?F for 1 hour. Alternately, the pizza can be baked on a piece of parchment paper placed directly on the rack or on a cookie sheet.
In a small bowl, combine the olive oil and garlic. Roll out the pizza dough on a lightly floured piece of parchment paper until it’s about ¼ inch thick. Brush the pizza dough with garlic olive oil. Sprinkle with the cheeses. Place the vegetables on pizza starting 1 inch from the outer edge and working inward in circles. Lightly brush veggies with garlic oil. Sprinkle with salt and pepper.
Transfer the pizza (with parchment, if using) to the pizza stone, oven rack, or cookie sheet. Bake for 8 to 10 minutes, until the crust has browned and the cheese has melted. Garnish with basil.
Recipes and images excerpted from THE YUMMY MUMMY KITCHEN by Marina Delio. Copyright © 2013 by Marina Delio. Used with permission of HarperOne, an imprint of HarperCollinsPublishers.