Finally, it's time for another 24 Carrots recipe. This one is especially tasty and it uses not one but two of our wonderfully healthy shoots. Words can't describe how good this wrap was but hopefully the pictures will illustrate just how great it was! Better yet, stop in to 24 Carrots and taste it for yourself. Now here is Sasha to tell you how to make it at home.
Oh how I've missed you guys! Alot's happened since my last post and of course, summer has SPRUNG! While the 116 degree heat leaves a lot to be desired, delicious fresh greens (thanks to Rhibafarms!) isn't one of them :)
Try these beauties out for a light lunch or the perfect picnic snack-
Summer Sprouted Wraps!
What's going on here:
- your fav flavored tortilla: I personally like garden spinach, jalapeno or sundried tomato
- Almond cheese(reference previous post) or Herbed goat cheese- you can make this by leaving your favorite goat cheese (Might I suggest locally produced Crow's Dairy) then mixing in fresh leavy herbs (thyme, basil, tender rosemary all work great)
- Roasted garlic & cranberry chutney:
Take whole bulbs of garlic, cut in half horizontally- rub with olive oil surround in aluminum foil and roast in oven for 20-30 mins, at 400 F then once cooled squeeze out the garlic into a small cup, set aside. In a pan caramelize some sweet onions (2 large onions should do the trick, nice and slow till they're a deep brown and sweet to the taste. add dried cranberries, garlic, 1/2 cup apple juice, 1 tsp orange zest, 2 sprigs of fresh thyme, salt, pepper & 1 pod stir anise. Cook together till liquid has been absorbed and the whole pot looks lush and inviting.
Okie, now that you have your lovely chutney, choice of cheese & flavored tortilla- it's simple a matter of layer these delicious ingredients with your shoots and veggies. I enjoy using a variety of shoots for this dish and often combine sunflower, radish & sweet pea (and if I've feeling extra frisky I'll through in some broccoli there too) instead of lettuce. While you can use veggies (tomato, cucumber, beets, carrot, etc..), we used apple and it was fabulous! Crisp pink lady apples were the perfect touch of sweet & crunchy this wrap needed! I paired it with a simple dressing of cranberry juice, raspberries, olive oil, salt & pepper! Do try this beauty out and let me know what you think, light recipes like these make for a delicious (& nutritious) way to combat the raging Arizona summers!
lots of love,
Sasha
