Portland Porch Lettuce Wraps
Ingredients
-
Fresh basil:
1
c
packed
-
Large nectarine:
1
chopped into 1/2cm pieces
-
Canned great northern (white) beans:
400
g
rinsed and drained
- Garlic: 6 cloves
- Parsley: 4 tbsp
- Edamame: 400 g
- Vegetable broth: ½ c
- Fresh lemon juice: 2 tbsp
- Olive oil: 4 tsp
- Salt: 1 tsp
- Nutritional yeast: 2 tbsp
-
Shallot:
⅓
c
thinly sliced
- Black pepper
-
Asparagus:
250
g
sliced diagonally into 2cm pieces
- Lettuce: 1 head
Cookware
- Food processor
- Large, heavy-bottomed pan
Method
Section 1
Some tips for working with stone fruit in particular: Make sure to cut them tiny enough that they cook quickly and meld into the saute without being obtrusive. Pieces should be no larger than 1/4 inch. Fruit that is ever so slightly under-ripe works best because it holds its shape and is never too sweet. Be careful not to overcook. You want them warmed through and juicy, but not mushy, so taste as you go!
Prepare the Pesto
Roughly chop garlic, then place that and the basil in a food processor and pulse a few times to get it chopped up.
- garlic: 2 cloves
- basil: 1 cup
Add parsley, edamame, vegetable broth, fresh lemon juice, olive oil, salt and nutritional yeast. Blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything.
- parsley: ¼ cup
- edamame: 400 g
- vegetable broth: ½ cup
- fresh lemon juice: 2 tbsp
- olive oil: 1 tsp
- salt: 1 tsp
- nutritional yeast: 2 tbsp
Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
- vegetable broth
Now Prepare the Beans
Preheat a large, heavy-bottomed pan over medium heat. Sauté the shallot in olive oil and a pinch of salt until translucent, about .
- shallot: ⅓ cup
- olive oil: 1 tbsp
- salt
Meanwhile, mince garlic, then add it to the pan and sauté about more. Season with black pepper and salt.
- garlic: 4 cloves
- black pepper
- salt
Add asparagus and toss to coat, then cook for about .
- asparagus: 250 g
Add nectarine, and cook for about . The asparagus should be a bright Kermit green, and the nectarine should release some of its juices.
- nectarine: 1
- asparagus
Add beans and toss to coat. Cook until they are warmed through, about . Taste for salt. Turn off heat and let sit for , so that the flavors can meld.
- beans: 400 g
- salt
In the meantime, prepare lettuce leaves. Just peel off the good big ones, rinse and dry them.
- lettuce: 1 head
Assemble the Wraps
Place a few leaves on each plate, spoon in some beans and plop on a nice big scoop of the pesto.