This was so easy to make and tasted great. And…. it was the first ‘recipe’ I made from scratch myself!
The edamame come out slightly crunchy and full of flavor. The minced ginger are especially tasty.
- 8 oz frozen shelled edamame
- 1 T minced fresh ginger (essential!)
- 1 1/2 T soy sauce
- 1 T canola oil
- salt and fresh ground pepper
- preheat oven to 375 F.
- rinse the edamame in a sieve under lukewarm water to thaw. pat dry in a paper or clean dishtowel.
- in a small bowl, toss edamame with oil, soy sauce, and ginger.
- spread mixture evenly over baking sheet and sprinkle with salt and pepper.
- cook for 30-40 minutes, until they become golden, stirring every 10 minutes.
This picnic got a little more creative than the last one. Sorry i forgot to bring my camera along! it was a pretty colorful meal. At least I took a few photos during prep. Here’s the menu:
- Baguette with nettle and Rembrandt cheese.
- Steam frozen edamame and chill. Toss with olive oil, lemon juice, a pinch of sugar, lots of chopped mint, salt, pepper, and Parmesan.
- Peanut sauce noodles. Sauce = (1/4 C peanut butter, 1/4 C soy sauce, 1 T C warm water, 1 t ginger, 1 T rice vinegar, 1 1/2 T Asian toasted sesame oil, 1 T honey, 1 t dried hot red pepper flakes)
- Toss 1 C cooked couscous with oil, chopped parsley, chopped black olives, capers, sun dried tomato, chopped onion, feta, salt and pepper.
- Brown fresh corn kernels in hot oil with chopped chili and garlic, salt and pepper. Remove from heat and toss with cilantro and lots of lime juice.
- Watermelon for dessert.