Vegetarian Archives - edible Southeastern Massachusetts

Ingredients

• 12 raw top neck quahog clams
• 1 cup uncooked wild rice blend or brown rice
• 2 cups vegetable broth
• 15 cherry tomatoes
• 2 cups fresh basil leaves
• 1 cup spinach
• ½ cup grated Parmesan cheese
• ⅓ cup pine nuts (or walnuts as a substitute)
• 2 to 3 garlic cloves
• ½ cup extra virgin olive oil
• Salt and pepper to taste
• A squeeze of fresh lemon juice
• 4 large green tomatoes
• 1 pound shishito peppers
• 1 to 2 tablespoons olive oil
• 1 tablespoon honey
• ½ teaspoon sea salt (or to taste)
• 1 wedge Foxboro Cheese Asiago for grating (or other locally made, aged hard cheese)