Getting bored of eating plain edamame with some salt? I have your back with this week’s fresh and fit. Actually, edamame has become such a favorite for me; I decided I’ll share not one, but TWO fresh and fit recipes that include soy beans, or edamame. My mouth waters just thinking about these dishes.
First up is Edamame Succotash.
My mom bought a pre-made mix this summer from Trader Joe’s. I instantly began to love it mixing it with quinoa or even just eating it plain. You have no idea how excited I was when I found a recipe for it!
Ingredients:
1 slice of center cut bacon
1 tablespoon of butter
2 cups of chopped sweet onion
2 cups of corn
1 bag of shelled edamame, thawed
2 tablespoons of red wine vinegar
½ teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 tablespoons of basil
First, cook the bacon in a pan over medium heat until the bacon is crisp. Remove the bacon from the pan, but make sure to save 2 teaspoons of the drippings in the pan. Coarsely chop the bacon.
After that’s completed, increase the heat to medium-high. Melt the better in the bacon drippings in the ban. Add the onions in the mixture and sauté 3 minutes, make sure you stir occasionally. Add in the corn and sauté the onion-corn mixture for another 3 minutes or until the corn is lightly charred. Add in the edamame and sauté the current vegetable mixture for, you guessed it, another 3 minutes while still stirring occasionally. Stir in the vinegar, salt, black pepper, sugar, tomatoes, and red bell pepper. Let this mixture cook for 30 second, stirring occasionally. Finally, sprinkle the mixture with bacon and basil.
Whole-Wheat Pasta with Edamame, Arugula, and Herbs
Don’t worry, this second recipe is just as delicious as the previous one!
Ingredients:
8 ounces of uncooked whole-wheat penne (that tube shaped pasta)
2 tablespoons of olive oil
2 cups of frozen edamame (shelled), thawed
2 cups of loosely packed baby arugula
1 cup of grape tomatoes, halved.
¼ cup of chopped fresh flat-leaf parsley
¼ cup of fresh lemon juice
3 tablespoons of chopped fresh basil
1 tablespoon of chopped fresh thyme
½ teaspoon of kosher salt
2 ounces of fresh Parmigianino- Reggiano cheese, shaved
First, cook the pasta according to the pack directions. DO NOT include the salt and fat. After the pasta has finished cooking, drain it.
Next, heat the oil and butter in a large skillet over medium heat. Add in the edamame and cook for 2 minutes or until the edamame is heated completed, making sure to stir occasionally. Combine the pasta and edamame in a large bowl. Stir in arugula, herbs, lemon juice, and salt. Toss that whole mixture well. Finish is off by sprinkling the cheese, to your preference, over the dish.
Can’t wait for next week’s Fresh and Fit recipe? Check out David Vales blog for delicious, healthy recipes of all types! [ http://davidvalefitness.wordpr…