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.

Edamame Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Edamame Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.