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Warm Dinner Wraps with Almond Spread

2 cups broccoli florets

2 cups pea pods

2 carrots, julienned
1/4 - 1/2 head red or green cabbage, shredded
1/2 - 2 cups Almond Spread (see recipe below)
8 medium tortillas
You may also substitute these ingredients:

1/2 head cauliflower

2 zucchini, sliced

4 ounces mushrooms, sliced
1. Saute carrots and cauliflower in butter and oil for 3

minutes. Add broccoli, mushrooms, and summer

squash. Saute another 3 minutes or until the vegetables

are tender.

2. Spread 2 Tbs of Almond Spread over each tortilla

3. Place a large spoonful of vegetable mixture down

the center of each tortilla. Fold in both ends and roll

up. Cut in half and serve.


Almond Spread

1/2 cup whole, raw almonds

1/2 cup water

1/2 cup olive oil

1 large garlic clove

1 1/2 Tbs. lemon juice

3/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. cayenne pepper

Blend water and almonds in blender about 30

seconds. Add remaining ingredients and blend another

minute or so until creamy.








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