Updated: 03/09/2014 10:30 AM
Created: 03/09/2014 9:57 AM WNYT.com
By: Jaired Crofut
Vegetarian Sandwich with Edamame Hummus from Viola's Cafe
1 bag frozen shelled edamame
2 cloves garlic
2 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
Bring edamame to a boil in a medium saucepan with enough water to cover;cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick.
Spread hummus on bread, layer with spring greens, sliced tomato and cucumber.
Pea Soup with lemons sour cream
1/2 cup sour cream
1 teaspoon grated lemon zest
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 large onion, finely chopped
1 package frozen peas, thawed
1 cup loosely packed parsley
2 cups stock
1 cup cream
In s small bowl, combine the sour cream and lemon zest, stirring well. Season with salt and pepper.
In a large pot, melt the butter. Add the onion and cook, stirring often, for three to five minutes, until softened. Add the peas and parsley and cook for 3 minutes. Pour in the broth, bring to a boil. Season with salt and pepper and cook for 5 minutes.
In a food processor or blender, puree the soup in batches.Return the soup to the pot and bring to a boil. Reduce the heat to medium and stir in the cream. Season to taste with salt and pepper and simmer until heated through. Ladle the soup into small bowls and garnish with dollops of the lemon sour cream.