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Edamame is fresh soy beans. Now these are the soybeans used in processed foods. These are eaten right after harvest. The farm distributes them in the pod and still on the plant! A great way to get the kids involved in preparing dinner is to have them take the pods off the plants or even shell them. They have good carbohydrates, protein, fiber and are packed with micronutrients as well as omega 3 and omega 6 fatty acids.
Quick Tips: add shelled edamame to any stir-fry dish. Salted edamame is a great quick snack similar to peanuts.  
Corn Kernel Salad w/Soybeans, Cherry Tomatoes & Basil: serves 4
from Ruffage

neutral oil

4 ears sweet corn, shucked, kernels cut off

salt and freshly ground black pepper

1 small red onion or shallot (any onion will work, including scallions), sliced

3 garlic cloves

1 cup white wine

8 oz soybeans, fresh or frozen

1 pint cherry tomatoes, halved

2 tbsp butter (parmesan butter may be used)

3 sprigs basil

dollops of sour cream


1) Heat a glug (2 tbsp) of neutral oil in a frying pan over high heat until shimmering. Add the corn and pinches of salt and pepper. Allow to brown without stirring, about 7 minutes. If stirred too much, it won't caramelize. When lightly browned, give a good flip or stir to cook the other side, about 7 more minutes. Transfer the corn to a bowl.

2) Add another glug og oil to the pan and gently cook the onion and garlic until tender, about 7 minutes. Add the wine and reduce by half.

3) Add soybeans and allow to steam in the residual wine until the beans are bright green (they are difficult to overcook) and the wine is fully reduced, about 5 minutes. Add the tomatoes to the soybeans. Add the butter and let it melt and make everything glossy. Combine with the corn, taste and adjust seasonings accordingly.

4) Tear the basil leaves over the top and garnish with sour cream. Serve warm or at room temperature.

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