It’s so handy to have a bag of frozen shelled edamame in the freezer. Here, the edamame are puréed with broccoli florets for a fresh-tasting, protein-enhanced guacamole.

Edamame Guacamole

INGREDIENTS:

• 1 cup frozen shelled edamame, thawed
• 1 cup fresh broccoli florets
• 1 cup chopped avocado
• 2 1/2 tablespoons fresh lime juice
• 1/2 teaspoon minced garlic
• 1/4 teaspoon minced jalapeño
• 2 tablespoons diced and seeded tomato
• 1 tablespoon minced red onion
• 1 tablespoon thinly sliced green onion
• 1 1/2 teaspoons chopped fresh cilantro
• Fine sea salt
• Freshly ground black pepper

DIRECTIONS:

Set up a steamer basket inside a pot and bring water to a boil over high heat. Prepare an ice bath and set aside.

Steam the edamame until tender, about 3 minutes. Using a slotted spoon transfer the edamame to the ice bath. Once cold, drain through a strainer, shaking off excess water.
Blot thoroughly dry.

Meanwhile, using the same pot, steam the broccoli until bright green and tender, about 5 to 7 minutes. Transfer the broccoli to the ice bath, adding more ice, if needed. Once cold,
strain, shaking off excess water and blot thoroughly dry.

In a food processor fitted with the metal blade, process the avocado, lime juice, garlic, and jalapeno until puréed. Add the edamame and process until smooth. Add the broccoli and
process, scraping down the sides of the bowl once or twice to incorporate all the ingredients.

Transfer the mixture to a medium bowl and, using a rubber spatula, fold in the tomato, red and green onion, and cilantro. Season to taste with salt and pepper. Transfer the guacamole
to an airtight container and refrigerate until chilled, about 1 hour. (The guacamole will keep in the refrigerator for up to 2 days.) Serve with crudités, baked tortilla chips, or baked whole-wheat pita chips.

Makes 8 servings; Serving Size: 1/4 cup

Roasted Tomato Salsa

Miraval Arizona serves a roasted salsa that brings out the bright, robust flavors of vine-ripened tomatoes, the deep spice of jalapeño chiles, and the boldness of roasted garlic. If you like cilantro, add the larger quantity suggested. Serve with toasted tortilla chips or crudités.

INGREDIENTS:

• 2 1/2 pounds vine-ripened tomatoes, cored and halved crosswise
• 2 jalapeño chiles, with the seeds, stem end removed
• 1/2 medium yellow onion, sliced
• 2 rounded tablespoons Garlic Confit, well drained
• 1/2 to 3/4 bunch fresh cilantro, leaves and tender stems
• Fine sea salt

DIRECTIONS:

Arrange a rack in the center of the oven and heat the oven to 425ºF. Spread the tomatoes, chiles, onion, and garlic on a large, rimmed sheet pan. Use 2 pans, if needed, to keep from
crowding the vegetables. Roast in the oven for 20 minutes. Set aside to cool.

Working in batches, add a mixture of the roasted vegetables, along with some of the cilantro, to the workbowl of a food processor fitted with the metal blade. Pulse to coarsely chop the salsa. Transfer to a bowl. Repeat to process all the vegetables. Add salt and pepper to taste. Serve immediately, or cover and refrigerate until ready to serve. The salsa can be made up to 2 days in advance.

Makes 12 servings; Serving Size: 1/3 cup