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Posts Tagged ‘edamame’

by Caitlin Saniga

Edamame hummus

A version of edamame hummus was served at Joel’s company’s holiday party. It was really great with sweet potato and beet chips and thinly sliced baguette toasts, but I really like dipping fresh veggies in my version.

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by Sarah Steimer

Rainbow vegetable and bean salad

This is a perfect summer side dish that highlights so many great flavors that you just can’t get year round. So take advantage! Make up a big bowl even if you’re not feeding a large crowd; it keeps quite well in the fridge.

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by Caitlin Saniga

Sweet potato salad with olives, edamame and cashews

I was inspired to come up with this recipe when I read about the unlikely combination of sweet potatoes and olives in a recent issue of Vegetarian Times, which suggested that the sweetness of the potatoes can be balanced with the tangyness of the olives. Spot on, VT. I added some edamame and scallions for color and some cashews for crunch, and a blanket of balsamic vinaigrette sealed the deal. This dish was delicious.


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by Sarah Steimer

This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.

  • 1 small shallot
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (I used radishes, edamame and summer squash)
  • 3/4 cup torn mixed leafy greens (I used spinach)
  • 1/4 cup chopped red, yellow or white onion or scallions
  • 2 tablespoons toasted walnuts or pine nuts (optional)

Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.

In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.

Makes 2-4 servings.

Recipe adapted from: Bon Appetit

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by Caitlin Saniga

This was a great snack to pack and take to work. Lots of protein and antioxidants in this mix!

  • 1 cup frozen shelled edamame, thawed
  • 1 teaspoon extra virgin olive oil
  • salt
  • 1/2 cup chopped, shelled walnuts
  • 1/4 cup dried cranberries

Heat the oven to 425 degrees. Arrange the edamame on a baking sheet, drizzle with olive oil, and toss to coat. Sprinkle lightly with salt.

Roast, stirring occasional, until crisp and golden, about 20 minutes.

In the meantime, place the the walnuts on a separate baking sheet and toast in the oven about 5 minutes, or until they become aromatic.

Let the edamame and walnuts cool, and toss with the cranberries.

Store the mixture in an airtight container.

Makes a little less than 2 cups of mix.

Recipe adapted from: Whole Living

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by Caitlin Saniga

The original recipe called for bacon, which I'm sure tasted lovely, but to make this a meatless meal, I traded the bacon for some edamame, which added some nice color and protein. I loved this meal!

  • olive oil
  • half onion, thinly sliced,
  • 2 cloves garlic, crushed
  • 9 leaves of kale without stems, cut into ribbons
  • salt and pepper
  • 3 eggs
  • 1/2 cup shelled edamame
  • toasted baguette, rubbed with a raw garlic clove and spread with butter

Hahahahaha. I was totally expecting the yolk to just spill freely out of the egg when I sliced into it, but it didn't budge. I put my eggs in the oven for 6 minutes, but if you want runny egg yolk (for dipping toast in), check the progress after 4 minutes.

Preheat the oven to 350 degrees.

Coat the bottom of an ovenproof large saute pan with olive oil. (I used a castiron skillet.) Over medium-low heat, cook the onion and garlic, stirring until soft and slightly brown, about 8 minutes.

Working in batches if necessary, put the kale in a saute pan and cook until it’s wilted, turning continuously for about 5 minutes. Season with salt and pepper. Fill the pan with an inch of water, and cover, bringing it to a simmer. Cook until the kale is tender, and drain off any residual liquid.

Increase the heat to medium. Make three “pockets” in the kale, and crack an egg in each. Leave untouched for about 2 minutes, to let the bottom of each egg set. Cover the pan and put it iin the oven until the egg white is set, 4-6 minutes.

Garnish with edamame, and serve alongside toast.

Makes 3 servings.

Recipe adapted from: Urban Pantry

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by Caitlin Saniga

An unfortunate thing happened when I went to the grocery store recently: The man bagging my groceries forgot to put one of my bags in my cart. And it wasn't until I was making a small salad for myself later that evening that I realized the ginger-sesame dressing I'd bought (with a coupon!) hadn't made it home. The happy ending to this story is that I was so in the mood for an Asian-style salad that I decided to make my own ginger-sesame dressing. And I'll bet you $100 the one I made is better than the one I left at the store. I could have licked my salad bowl clean, this stuff is so good.

An unfortunate thing happened when I went to the grocery store recently: The man bagging my groceries forgot to put one of my bags in my cart. And it wasn't until I was making a small salad for myself later that evening that I realized the ginger-sesame dressing I'd bought (with a coupon!) hadn't made it home. The happy ending to this story is that I was so in the mood for an Asian-style salad that I decided to make my own ginger-sesame dressing. And I'll bet you $100 the one I made is better than the one I left at the store. I could have licked my salad bowl clean, this stuff is so good.

For the dressing:

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1  teaspoon red wine vinegar
  • 1 teaspoon grated ginger

For the salad:

  • 1 large carrot
  • 4 cups gently packed arugula
  • 1 cup shelled edamame
  • 1 teaspoon toasted sesame seeds (or more if you’re a fiend, like me)
Green onions would have been nice in this salad, too.

Green onions would have been nice in this salad, too.

Combine the soy sauce, sesame oil, vinegar and ginger in a small bowl. Whisk vigorously to combine. Set aside.

Run a vegetable peeler lengthwise down the carrot to create ribbons. Place the carrot, along with the arugula, edamame and sesame seeds in a large bowl.

If the dressing has divided, give it another good whisk. Pour the dressing over the salad, and toss to combine. Divide the salad among 4 bowls (or grab a fork and claim the whole lot).

Makes 2 servings.

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