Posts Tagged ‘Edamame’

From: Bon Appetit, http://www.bonappetit.com/recipes/2011/04/pea_and_radish_salad_with_goat_cheese

Prep Time: 35 minutes

Servings: 4




  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon hazelnut oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • Fine sea salt


  • 1 cup shelled fresh peas (from about 1 pound peas in pods) or frozen peas
  • 1 cup fresh or frozen shelled edamame
  • 1 cup sugar snap peas, stringed
  • 1 tablespoon hazelnut oil
  • 1 1/2 cups pea sprouts or pea tendrils
  • 4 red radishes, trimmed, thinly sliced
  • 1 5- to 6-ounce package soft fresh goat cheese, crumbled
  • ingredient info

    Pea sprouts and pea tendrils can be found at some farmers’ markets and at natural foods stores and Asian markets.



  • Whisk both oils, vinegar, and mustard in small bowl to blend. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.


  • Cook peas, edamame, and snap peas in separate batches in large saucepan of boiling salted water until tender, about 4 minutes for fresh peas and 2 minutes for frozen peas, 4 minutes for edamame, and 1 minute for snap peas. Using slotted spoon or skimmer, transfer vegetables to large bowl of ice water to cool, then drain well and transfer to medium bowl. Drizzle hazelnut oil over; toss to coat. DO AHEAD Can be made 6 hours ahead. Cover; chill.
  • Divide pea mixture among plates. Scatter sprouts, sliced radishes, and crumbled goat cheese over. Sprinkle with freshly ground black pepper. Drizzle vinaigrette over and serve.

Read More http://www.bonappetit.com/recipes/2011/04/pea_and_radish_salad_with_goat_cheese#ixzz2Wov6HQf7

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Spicy Edamame Snacks

From: The Healthy College Cookbook by Alexandra Nimetz, Jason Stanley, and Emeline Starr

Servings:  4

1 (10 ounce) bag frozen, shelled edamame beans (or, fresh and cooked edamame beans from your local farmer!)
1 tablespoon chile oil (sesame oil infused with red chiles)
2 tablespoons low-sodium soy sauce

Place the edamame beans in a microwave-safe dish with a lid.  Add the chile oil and soy sauce to the beans.  Place lthe lid on the container and shake to coat all the beans with the sauce. 

Open one corner of the lid as a vent.  Place the container in the microwave and heat until all of the beans are thawed and not raw to the taste (about 3 minutes, though you’ll have to experiment with the timing).  Eat hot or cold.

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