I've been obsessed with edamame the past couple of weeks - but not in the sushi side dish kind of way. These little suckers are just starting to gain their ground as an every day ingredient. And with three times the amount of protein than their little green pea friends I happily oblige.
Or throw them into pasta, soups or even brighten up your sauteed spinach and zucchini. These little edamame are silkier yet heartier and make green a little more fun.
And now for the best - I'm creating a new edamame dip with my trusty friend, the food processor A little edamame, some ricotta, garlic and parmesan cheese all mixed together with some fruity earthly olive oil - sound good? I think over some grilled baguette it could provide the perfect match to my glass of wine.