Cathie Campbell

Invite edamame to the table

My favorite way to eat edamame (pronounced ed-ah-MAH-may) is right out of the pod, which has been boiled in salted water. Otherwise known as immature soybeans, edamame is a food that has successfully worked its way into our lives. You can find it in most grocery stores, in fresh form, frozen, or even dried as a snack. To snack on fresh edamame is like eating salted peanuts - very hard to know when to stop. As far as healthful properties of soybeans and soy products, I have read both pros and cons and do not know which to believe. If I ate them more often, I might be more concerned, but so far I don’t feel it’s something I need to completely avoid. If you are a fan of edamame, here are some recipes you might like to try.

Edamame salad with brown rice and tahini dressing

Miso is a seasoning made from fermented soybeans and tahini is a paste made from sesame seeds.

For salad:

1 cup brown rice

1 cup shelled edamame

1 cup corn kernels

1/2 cup sweet onion, diced

1 teaspoon olive oil

1/4 cup fresh parsley, chopped

Salt and freshly ground black pepper, to taste

For dressing:

3 tablespoons white miso

1/4 cup tahini

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1/2 cup warm water

1. Combine rice with 2 cups of water and a pinch of salt and cook according to instructions. Meanwhile, heat olive oil in a saucepan and add onion. Cook onion about 2 minutes over medium heat and add edamame and corn, stirring well. Cover and cook for about 5 minutes or until vegetables are tender. Add a healthy amount of freshly ground pepper and remove from heat.

2. To prepare the dressing, combine miso, tahini, lemon juice, vinegar and warm water in a bowl and stir until smooth. This should make about 1 cup of dressing.

3. When the rice is cooked and has cooled off, mix with vegetables. Pour about half of the dressing over the mixture. (You can adjust the amount to suit your taste). Stir in parsley and refrigerate 2 hours before serving.

Pan fried edamame with garlic

1 pound unshelled fresh or frozen edamame

2 tablespoons soy sauce

2 teaspoons oyster sauce

1 teaspoon hot sesame oil (spicy hot, not temperature hot)

2 teaspoons peanut oil

2 garlic cloves, minced or pressed

1. Bring 4 cups of water to a boil and add edamame. Once the water is boiling again, cook for 5 minutes or until tender. Drain and transfer to a bowl of ice water to cool. Drain and pat dry or use a salad spinner to dry. Set aside.

2. In a small bowl, mix together soy sauce, oyster sauce and sesame oil in a small bowl. Set aside.

3. In a heavy large work or skillet, heat the peanut oil. Add garlic and saute until it just begins to show signs of turning golden, about 1 minute or less. Add edamame and stir to heat through, about 2 minutes. Add soy sauce mixture; stir 1 minute to coat evenly and heat through. Transfer to platter and serve. Makes about 6 servings.

Edamame and corn salad

10 ounces frozen edamame, shelled

2 tablespoons extra-virgin olive oil

1 sweet onion, chopped

1 red bell pepper, chopped

1 can (16-oz.) corn kernels, drained (or frozen and thawed)

2 leeks, thinly sliced

1 clove garlic, minced or pressed

1 tablespoon fresh basil, minced

1 tomato, diced

Salt and freshly ground black pepper, to taste

1/2 cup crumbled feta cheese, optional

1. Saute edamame in olive oil for just a few seconds, stirring constantly, then add onion and cook until translucent.

2. Add the red pepper, corn, leeks and garlic; cook and stir just until vegetables are tender.

3. Spoon vegetable mixture into a bowl and stir in basil, tomato, and salt and pepper. Top with feta cheese, if using, and chill until ready to serve. Makes 4 to 6 servings.

Edamame Carbonara

2 cups shelled edamame, thawed if frozen and blanched if not pre-cooked

4 ounces bacon, diced

1 tablespoon butter

1 tablespoon extra virgin olive oil

1 small leek, white part only, diced

4 cloves garlic, minced or pressed

1/4 cup dry white wine

2 teaspoons freshly ground black pepper

2 whole eggs

2 egg yolks

1 cup grated Parmesan cheese, plus more for garnish

1 pound dry spaghetti

1/2 cup minced parsley

1. In a large skillet, heat oil and butter, add the diced bacon and cook until the bacon is almost crisp. Add the diced leek and the minced garlic and saute another minute or two. Be careful not to burn the garlic.

2. Add wine and simmer for a few minutes. Add the edamame and black pepper and turn off the heat while you prepare the pasta and eggs.

3. Cook the pasta a minute or two less than package instructions. Drain, reserving a cup or two of the pasta water. While the pasta is cooking, whisk the eggs and yolks thoroughly in a mixing bowl and stir in the Parmesan cheese.

4. Turn the heat back up on the skillet to heat the bean mixture and then remove the pan from the heat. Add the hot pasta, parsley and the egg mixture. Thoroughly combine, adding some of the pasta cooking liquid to create a sauce. Serve immediately, garnished with additional Parmesan cheese. Makes 4 to 6 servings.My favorite way to eat edamame (pronounced ed-ah-MAH-may) is right out of the pod, which has been boiled in salted water. Otherwise known as immature soybeans, edamame is a food that has successfully worked its way into our lives. You can find it in most grocery stores, in fresh form or frozen or even dried as a snack. To snack on fresh edamame is like eating salted peanuts; very hard to know when to stop! As far as healthful properties of soybeans and soy products, I have read both pros and cons and do not know which to believe. If I ate them more often, I might be more concerned, but so far I don't feel it's something I need to completely avoid. If you are a fan of edamame, here are some recipes you might like to try.

Edamame salad with brown rice and tahini dressing

Miso is a seasoning made from fermented soybeans and tahini is a paste made from sesame seeds.

For salad:

1 cup brown rice

1 cup shelled edamame

1 cup corn kernels

1/2 cup sweet onion, diced

1 teaspoon olive oil

1/4 cup fresh parsley, chopped

Salt and freshly ground black pepper, to taste

For dressing:

3 tablespoons white miso

1/4 cup tahini

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1/2 cup warm water

1. Combine rice with 2 cups of water and a pinch of salt and cook according to instructions. Meanwhile, heat olive oil in a saucepan and add onion. Cook onion about 2 minutes over medium heat and add edamame and corn, stirring well. Cover and cook for about 5 minutes or until vegetables are tender. Add a healthy amount of freshly ground pepper and remove from heat.

2. To prepare the dressing, combine miso, tahini, lemon juice, vinegar and warm water in a bowl and stir until smooth. This should make about 1 cup of dressing.

3. When the rice is cooked and has cooled off, mix with vegetables. Pour about half of the dressing over the mixture. (You can adjust the amount to suit your taste). Stir in parsley and refrigerate 2 hours before serving.

Pan fried edamame with garlic

1 pound unshelled fresh or frozen edamame

2 tablespoons soy sauce

2 teaspoons oyster sauce

1 teaspoon hot sesame oil (spicy hot, not temperature hot)

2 teaspoons peanut oil

2 garlic cloves, minced or pressed

1. Bring 4 cups of water to a boil and add edamame. Once the water is boiling again, cook for 5 minutes or until tender. Drain and transfer to a bowl of ice water to cool. Drain and pat dry or use a salad spinner to dry. Set aside.

2. In a small bowl, mix together soy sauce, oyster sauce and sesame oil in a small bowl. Set aside.

3. In a heavy large work or skillet, heat the peanut oil. Add garlic and saute until it just begins to show signs of turning golden, about 1 minute or less. Add edamame and stir to heat through, about 2 minutes. Add soy sauce mixture; stir 1 minute to coat evenly and heat through. Transfer to platter and serve. Makes about 6 servings.

Edamame and corn salad

10 ounces frozen edamame, shelled

2 tablespoons extra-virgin olive oil

1 sweet onion, chopped

1 red bell pepper, chopped

1 can (16-oz.) corn kernels, drained (or frozen and thawed)

2 leeks, thinly sliced

1 clove garlic, minced or pressed

1 tablespoon fresh basil, minced

1 tomato, diced

Salt and freshly ground black pepper, to taste

1/2 cup crumbled feta cheese, optional

1. Saute edamame in olive oil for just a few seconds, stirring constantly, then add onion and cook until translucent.

2. Add the red pepper, corn, leeks and garlic; cook and stir just until vegetables are tender.

3. Spoon vegetable mixture into a bowl and stir in basil, tomato, and salt and pepper. Top with feta cheese, if using, and chill until ready to serve. Makes 4 to 6 servings.

Edamame Carbonara

2 cups shelled edamame, thawed if frozen and blanched if not pre-cooked

4 ounces bacon, diced

1 tablespoon butter

1 tablespoon extra virgin olive oil

1 small leek, white part only, diced

4 cloves garlic, minced or pressed

1/4 cup dry white wine

2 teaspoons freshly ground black pepper

2 whole eggs

2 egg yolks

1 cup grated Parmesan cheese, plus more for garnish

1 pound dry spaghetti

1/2 cup minced parsley

1. In a large skillet, heat oil and butter, add the diced bacon and cook until the bacon is almost crisp. Add the diced leek and the minced garlic and saute another minute or two. Be careful not to burn the garlic.

2. Add wine and simmer for a few minutes. Add the edamame and black pepper and turn off the heat while you prepare the pasta and eggs.

3. Cook the pasta a minute or two less than package instructions. Drain, reserving a cup or two of the pasta water. While the pasta is cooking, whisk the eggs and yolks thoroughly in a mixing bowl and stir in the Parmesan cheese.

4. Turn the heat back up on the skillet to heat the bean mixture and then remove the pan from the heat. Add the hot pasta, parsley and the egg mixture. Thoroughly combine, adding some of the pasta cooking liquid to create a sauce. Serve immediately, garnished with additional Parmesan cheese. Makes 4 to 6 servings.

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