tangy edamame

I found a recipe to lemon edamame on a blog I really like called 101 cookbooks.

It's not Braude's Bites, the woman is out of San Francisco and has a zillion readers and is actually a photographer (needless to say her food looks more appealing than mine on the canon elph). She is always in the epicurean magazines.

I've made it twice already and Lee & I both love it. The salmon next to it was phenomenal as well...I will blog it next time, it's from Nigella Express, the cookbook I bought last week and had Nigella sign.

It is so easy and quick to make, you can make it last minute and the ingredients don't go bad in the fridge, this edamame is made with stuff you already have in your fridge. It tastes better the day after you make it and is a great protein filled snack for work.

Funny enough, this week, Harley Pasternak, a Canadian nutritionist & trainer who trains celebs in LA, was our guest speaker at a Coca-Cola women's conference. He was a great speaker and has a very sensible approach to eating well and exercising.

He did a cooking demo of healthy recipes like apple smoothies & whole wheat pizza & oatmeal frtittata that you can make quickly with 5 or less ingredients. This recipe is fabulous and is the same deal as the recipes he made: it is quick, uses easy ingredients and is super healthy. I edited a bit, she calls for shiso leaf that's only in asian grocery stores- who has time for that mid week?

Edamame with Lemon Vinaigrette
Serves 4
adapted from 101cookbooks.com

3 cups shelled edamame (about 12 ounces)
2 Meyer lemons or regular lemons
2 tablespoons fruity extra virgin olive oil
2 tablespoons rice vinegar
2 tablespoons maple syrup (i left it out this time cause i can't find it and it tasted the same!)
Kosher salt & pepper

Buy a bag of frozen shelled edamame in the freezer section. Cook the edamame according to the package's instructions. Drain, place in a serving bowl, and let cool to room temperature.
Zest one lemon and set aside. Squeeze the juice from the lemon (about 1 tablespoon plus 1 teaspoon). In a blender, add the lemon juice and zest, the olive oil, vinegar, and maple syrup. Add the salt and pepper to taste. Blend well and gently mix the dressing with the edamame.

If you want, zest the other lemon and sprinkle the zest on top.
Enjoy! I gotta go, Barefoot Contessa is premiering now! Woohoo!