I’ve been a little busy doing recipe research at this time of year. Well, sure you could call it eating other people’s food but sometimes I need to try different things and see different things in person to get inspired.

 

This cherry tomato salad was delicious!

Same salad side view.

Taco salad with more chili than I bargained for but it was gluten free.

 

Quinoa salad. Super good and I can’t remember what all was in but I can go to food gawker with a refined search and get some specifics for that.

 

gingerbread two-bite cupcakes!

 

Caprese salad appetizers.

Biscotti.

Simple, but sometimes the classics are classics for a reason.

Spinach dip.

 

Edamame Hummus is so good!

I’d never had edamame hummus before but when I discovered it I anchored myself by the appetizers and had seconds a few times. This is definitely on my must-make list.

Thank you Pam for sending me the recipe I am going to make this for sure.

 

Edamame Hummus

Ingredients:

• 1 1/2 cups edamame (green soy beans) cooked and shelled
• 2 tbsp tahini paste (sesame seed paste)
• 1/4 cup water plus more if needed
• 1 tsp lemon zest
• juice of one lemon
• 1 clove garlic, crushed
• Kosher salt to taste
• pepper
• 2 tsp olive oil
• black and white sesame seeds as a garnish (optional)

Directions:

In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl and top with remainder oil and sesame seeds. Serve with your favorite vegetables.