Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
Serve.
Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.
In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine (or chicken broth), reserved cooking liquid and butter; cook and stir for 2 minutes.
Add linguine and edamame; cook and stir 2-3 minutes longer.
Remove from heat. Sprinkle with cheese and basil; toss to coat.
o room temperature.
Prepare edamame according to package directions and
Prepare frozen edamame according to packaged instructions (typically boiling for 4-5 minutes should suffice.
Drain cooked edamame and place back in pot with cold water. Allow edamame 10 minutes to cool.
Place edamame in food processor. Add all ingredients. Puree in food processor. Add water slowly through the drip top, until desired thickness is reached.
Serve with baby carrots, cucumber slices, or other vegetables.
econds until fragrant. Add the frozen edamame, and cook until they are
dd remaining stock, lentils, and edamame beans and bring to a
Wisk together first 7 ingredients and put aside.
Cook Quinoa according to package directions.
Transfer to large bowl and allow to cool. (I speed this up by putting it in the refrigerator).
Cook Edamame in boiling water for 4-5 minutes. Drain and rinse with cold water. Add to Quinoa in bowl.
Add chopped apples, chopped celery and slivered almonds to bowl.
Re-wisk liquid ingredients and add to Quinoa mixture. Stir well and refrigerate for at least 1 hour.
Stir again before serving.
covered, 15 minutes.
Add edamame, shrimp and scallops; simmer, covered
o a boil. Add the edamame, place a cover on the
Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
Toss everything together with the Italian dressing and heat through one final time.
Mix edamame, corn, peas, black beans, and red onion in a large bowl.
Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
Chill in refrigerator at least 30 minutes before serving.
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
Preheat oven to 400 degrees F (200 degrees C).
Toss edamame and garlic olive oil in a bowl to coat completely.
Mix Parmesan cheese, garlic powder, onion powder, chile lime seasoning, salt, and pepper in a separate bowl. Add to the edamame mixture and toss until well combined. Spread edamame in 1 layer on a rimmed baking sheet.
Bake in the preheated oven until Parmesan cheese begins to brown, turning once halfway through, 10 to 15 minutes.
Stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
Bring large pot of salted water to a boil and cook pasta al dente.
Add edamame to pot for final 3 minute of pasta cooking time.
Reserve 1 cup cooking water before draining pasta & edamame.
Add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (If mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
Stir in basil & sundried tomatoes.
Season with salt & pepper.
Serve immediately.
o boil, then add the edamame. Boil only for a couple
oil, salt generously, add the edamame or peas and cook five
Combine edamame, garlic, and salt in a saucepan; add enough water to cover edamame. Bring to a low boil and cook for 30 minutes.
Drain liquid from edamame and transfer edamame and garlic to a food processor; season with black pepper. Process mixture on high, adding olive oil while continuing to mix, until smooth.
Bring a pot with salted water to a rolling boil; add the edamame and cook 5 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
Combine the edamame, avocado, garlic, olive oil, lime juice, and salt in a blender or food processor; pulse until smooth.
Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.