Recipes
Photo by Emily Sterne Photography
Ingredients
1 cup edamames, rough chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/3 cup minced, preserved lemons
1 tablespoon minced parsley
1 tablespoon Wanjashan Low Sodium Organic soy sauce
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
4 whole wheat pitas, split in half, cut into triangles, lightly brushed with extra virgin olive oil and baked crisp at 200 degrees
Directions
Combine all tapenade ingredients in a large bowl, check for flavor and season. Serve with pita chips
Related recipes
Ken Oringer's Lacquered Pork Belly With Preserved Lemon, Soy Sake Glaze
Pan Roasted Line Caught Halibut with Soy-Lemon Sauce
Lemon Broccolini-Shiitake Saute with Garlic Chips
Kyocera 2-Piece Starter Ceramic Boxed Cutlery Set
Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife
Follow Simply Ming on twitter!
