Edamame Medley Recipe

EDAMAME MEDLEY

1 package of frozen Edamame

1tsp of salt (for the edamame)

2 plum tomatoes (seeds taken out)

1 small package of baby potatoes or 3 potatoes peeled & diced

1 package of baby Portabello mushrooms cleaned with a paper towel & sliced

2 Tbls of mayonnaise

1 lime – juice and zest

¼ cup balsamic vinegar

¼ cup olive oil

½ tsp ground Coriander

1tsp dried basil

2 tablespoons of espresso

Salt to taste

In a small pot boil add 3 cups of water, 1sp of salt and the edamame. Cook for 4 minutes. Drain and set aside. In another pot, boil the peeled and diced potatoes in water for 8 minutes or until fork tender. While that’s cooking, in a pan add the olive oil, ground coriander, dried basil, lime juice and zest, the espresso and the baby mushrooms. Saute for about 3 minutes, then add the tomatoes, potatoes, edamame and mayonnaise. Stir and cook for 2 minutes and serve. This dish can be served warm or at room temp.