So last week the crystal blue pool waters were calling my name. This week something much more important beckons me and will again truncate my normal witty banter. You see I have to get ready for the US Women’s World Cup game against China this evening. Preparations will include red/white/blue full body paint. Now, my buddy Earl down the street, who does part-time spray tanning out of his pick-up truck, assures me his equipment can easily transform my body into a living American flag; however, I am a bit dubious. Therefore, I am going to keep it short in case I need to add the Stars and Stripes myself. Wish me luck and hope Earl hasn’t been too deep into the beer.
Anyway, before I head over to Earl’s, I wanted to leave you with my latest recipe for ASIAN PESTO. It is my spin on the classic Italian favorite. This dish is awesome cold or hot. Plus the pesto will hold in the frig for about 5 days. So, head into the kitchen and whip this dish up for the whole family…after you have shown your true colors supporting the US Women’s Football Team.
USA! USA! USA! USA! USA! USA! USA! USA! USA!
Ingredients Instructions Put your onion, edamame, wine, broth, and garlic into a saucepan. Bring this mix to a boil, then reduce the heat and simmer for 5 minutes or until the veggies soften. When you are done cooking, strain off the liquid but make sure you reserve for the next step.
Now put the cooked edamame, bok choy, cilantro, soy sauce, sesame oil, lime juice, and 1/4-1/2 cup of the reserved liquid into a blender or food processor. Blend until smooth with no visible pieces. Your pesto is now ready.
Pour the pesto over hot or cold rice noodles and toss to combine. Throw in some julienned carrots and peppers to finish the dish. Now Enjoy
Heading out to Earl’s now for my body painting and hoping for a win tonight. I hope you like my latest recipe. It is quick and easy leaving you time to watch the big game. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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