We had the most delectable lunch at Moss Mountain Farm this week. In keeping with our soy-themed day for Bean 2 Blog, the topping for the potato was made with tofu and the succotash served with the pork tenderloin was filled with edamame.
I enjoyed the whole meal very much, but my favorite part was, as you might guess, the vegetables. I decided that the succotash should be liberated out from under the pork tenderloin, so I made it last night all by itself. And with the exception of Simon, it was a hit.
I added zucchini and took out the cumin since I wasn’t pairing it with the pork tenderloin. The dish came out great and made a wonderful leftover lunch today.
Edamame is one of my favorite snacks, as it is delicious all by itself. I love to bring a bag of it with me in the car on a road trip, because like unshelled sunflower seeds, eating the beans out of the pods occupies me in a way that also keeps me alert as I’m rolling down the road.
However, pulling all those soybeans out of the pods for a salad can be a little tedious, which is why it’s so great that you can now by frozen edamame already shelled. Buying the edamame this way makes this recipe insanely simple. You should probably make it this weekend and take it as a side dish to whatever Memorial Day event you’re attending. Someone like me will be so happy to see a bowl full of brightly colored veggies breaking up the heavier picnic fare.
2 cups edamame
2 cups cherry tomatoes, cut in half (I used regular tomatoes because that’s what I had on hand, but I think cherry would work better)
1 cup corn, frozen or cut off the cob
2 small zucchini diced into half inch pieces
¼ cup red onion, diced small
2 cloves garlic, minced
1 teaspoon salt
Dash of cayenne pepper
2 teaspoons soybean oil
Combine all ingredients in a bowl and toss.
Heat oil in medium frying pan over medium heat. Add edamame mixture and cook, stirring constantly, for around 5 minutes or until warm.