1 cup couscous
1 Tbs. olive oil
2 medium shallots, peeled and thinly sliced
1 small onion, chopped
6 asparagus spears, cut into 1-1/2 inch pieces
2 Tbs. Balsamic vinegar
1-1/2 tsp. tamari or soy sauce
1 c. shelled edamame (soy beans)
Cook couscous according to package directions. Meanwhile, in medium saucepan, heat oil over medium heat. Add shallots and onion and cook, stirring often, until softened, 3-4 min. Add asparagus and cook, stirring often, until just tender, 2-3 min. Stir in vinegar, tamari and edamame. Season with salt and freshly ground pepper to taste. Reduce heat and cover. Fluff couscous with fork and transfer to shallow serving bowl. Add asparagus mixture and toss to mix. Serve hot.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
Showing posts with label edamame. Show all posts
Showing posts with label edamame. Show all posts
HARICOT VERT, EDAMAME, AND PURPLE-POTATO SALAD
1 lb frozen or fresh edamame (soybeans) in the pod or 2 1/2 lb fresh fava beans in the pod, shelled
3 lb small boiling potatoes (preferably purple or red fingerling)
3 lb haricots verts (thin French green beans) or thin regular green beans
1/4 cup minced shallot
1/4 cup chopped fresh mint
1/4 to 1/3 cup extra-virgin olive oil
Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well. While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well. Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.
(from Gourmet, May 2000)
3 lb small boiling potatoes (preferably purple or red fingerling)
3 lb haricots verts (thin French green beans) or thin regular green beans
1/4 cup minced shallot
1/4 cup chopped fresh mint
1/4 to 1/3 cup extra-virgin olive oil
Have ready a large bowl of ice and cold water. Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes. Transfer with a slotted spoon to ice water. Shell edamame, or peel tough outer skins from fava beans. Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes. (Potatoes will continue to cook a bit after being removed from water. Be careful not to overcook or potatoes will break apart when sliced.) Transfer with a slotted spoon to ice water to cool. Drain well. While potatoes are cooking, trim haricots verts and halve diagonally crosswise. Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook). Transfer to ice water to cool. Drain well. Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.
(from Gourmet, May 2000)
ASPARAGUS, SHELLING BEAN, AND ARUGULA SALAD WITH SHAVED PECORINO
1/2 lb. medium asparagus, trimmed
2 cups shelled fresh shelling beans (2 1/2 lb. in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb. arugula, coarse stems discarded
1 (1/2-lb.) piece Pecorino Romano or Parmigiano-Reggiano cheese
2 teaspoons balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
(from Gourmet, March 2003)
2 cups shelled fresh shelling beans (2 1/2 lb. in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb. arugula, coarse stems discarded
1 (1/2-lb.) piece Pecorino Romano or Parmigiano-Reggiano cheese
2 teaspoons balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using). Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
(from Gourmet, March 2003)
EDAMAME
1 pound green soybeans in their pods
2 Tbs. sea salt
Pluck the pods off the stems and rinse them well. Bring 2 quarts water to a boil; add the salt and beans in their pods. Boil for 3 minutes, then drain. Wick up extra moisture with a towel, then pile the pods into a bowl and sprinkle with more salt. Chill if the day is a hot one or serve warm. Be sure to put out a big bowl for the pods.
(from Local Flavors, by Deborah Madison)
2 Tbs. sea salt
Pluck the pods off the stems and rinse them well. Bring 2 quarts water to a boil; add the salt and beans in their pods. Boil for 3 minutes, then drain. Wick up extra moisture with a towel, then pile the pods into a bowl and sprinkle with more salt. Chill if the day is a hot one or serve warm. Be sure to put out a big bowl for the pods.
(from Local Flavors, by Deborah Madison)
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