EDAMAME

Sweet, delicious young soybeans, which appear fresh in markets in Japan throughout the summer (they are available frozen in the U.S.), make great hors d'oeuvres. They are packed with protein and fun to eat-the slightly fuzzy green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.

This recipe can be prepared in 45 minutes or less.

Serves 6 as an hors d'oeuvre.

1 lb edamame
coarse salt to taste

Fill a 5-quart kettle three fourths full with water and bring to a boil. Have ready a bowl of ice and cold water. Cook edamame in boiling water until bright green, 2 to 3 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain edamame well and trim stem ends of pods for easier eating. Just before serving, toss edamame with salt to taste.

NORI NOTE: You don't really have to worry about the ice and cold water -- just stick them in a drainer and eat them -- cold or warm. They last nicely in the refrigerator for several days -- if you don't eat them first!
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Edamame Hummus

1 1/2 cups blanched shelled edamame (green soybeans)
4 teaspoons extra virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
2 garlic cloves, peeled
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons tahini (sesame-seed paste)
3 tablespoons water
3 tablespoons fresh lemon juice
1/2 teaspoon paprika

Prepare edamame according to package directions, omitting salt. (NORI NOTE: I just took my blanched and shelled edamame beans and cooked them for an additional 6 minutes or until it had a softer texture.) Place 1 tablespoon oil, salt, cumin, coriander, and garlic in a food processor, and pulse 2 to 3 times or until coarsely chopped. Add the edamame, parsley, tahini, water, and juice; process 1 minute or until smooth. Spoon the hummus into a serving bowl. Drizzle with 1 teaspoon oil, and sprinkle with paprika.

Yield: 12 servings (serving size: 2 tablespoons hummus )

Quinoa Salad
Yield: 4 servings

1 c quinoa
1 chopped red pepper
1 c shelled edamame
1/2 diced onion
1/2 c dried tart cherries (NORI NOTE: I used dried cranberries -- just as good and cheaper & easier to get)

White Wine Vinaigrette Dressing
1/2 c olive oil (NORI NOTE: I only used about 6 TBS since I don't like too much oil.)
1/2 c white wine vinegar
4 ts Dijon mustard
Pinch sugar
Salt and pepper to taste
1/2 c sunflower seeds, shelled

Cook quinoa, cool and toss with red pepper, edamame,
onion, and dried tart cherries.

For white wine vinaigrette dressing,
whisk together olive oil, white wine vinegar, Dijon mustard, and sugar.
Add salt and pepper. Mix 1/2 c dressing (or more to taste) into salad and
sprinkle with 1/2 c shelled sunflower seeds.

NORI NOTE: Play with this -- use raisins or currents or chopped tomatoes and grated carrots. If you don't have quinoa, play with other grains or couscous. But the quinoa does provide a great texture and light salad. It also provides a lot of protein, so if you haven't tried it, this is a great opportuinity!