Edamame Fresca Recipes

EDAMAME PâTé

Steps:

• Preheat the oven to 350 degrees. Oil a 5-cup pâté tureen, casserole or bread pan.
• Heat 1 tablespoon of the olive oil over medium heat in a small skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Remove from the heat.
• Place the edamame in a food processor fitted with the steel blade, and pulse several times. Add all of the remaining ingredients except the onion, and process until smooth. Stop the machine and scrape down the sides, then process again until completely smooth. (This is important.) Add the onion, and pulse a few times to combine.
• Scrape the mixture into the prepared baking dish, cover tightly, and bake 40 to 45 minutes until set. Remove from the heat, and allow to cool. Refrigerate overnight for the best flavor.

EDAMAME FRESCA

Steps:

• Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
• Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
• Refrigerate 8 hours or overnight.

EDAMAME SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
• Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
• Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
• Top edamame salad with sesame seeds and daikon radish before serving.

EDAMAME FRESCA

Steps:

• Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
• Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
• Refrigerate 8 hours or overnight.

EDAMAME FRESCA

Steps:

• Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
• Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
• Refrigerate 8 hours or overnight.

EDAMAME FRESCA

Steps:

• Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
• Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
• Refrigerate 8 hours or overnight.

EDAMAME FRESCA

Steps:

• Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
• Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
• Refrigerate 8 hours or overnight.

EDAMAME FRESCA

Steps:

• Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
• Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
• Refrigerate 8 hours or overnight.