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Preserved Lemon-Edamame Tapenade, whole wheat pita chips

This would making a great sharing plate to start off a casual dinner.


  • 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


  • 1.

    Combine all tapenade ingredients in a large bowl, check for flavor and season. Serve with pita chips

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