Edamame Medley

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.