edamame recipes

Spicy Edamame Dip

garlic, un-peeled

edamame beans (about 2 cups)

cayenne pepper

cumin

salt and pepper

olive oil

lime juice (about 2 limes)

cilantro

Pita chips,

FN Flat Recipe: Spicy Edamame Dip, TRISHA YEARWOOD, Trisha's Southern Kitchen, Poker Night,

In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.

Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.

Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

Tastes fantastic and was easy to prepare. I used edamame from the frozen veggies section of the store. Just warmed them up in microwave and let them cool before adding them to food processor.

I love this dip.  I made it per the recipe the first time and the second time I added some green onion that I had hanging out in the fridge.  This is so easy and delicious!  It is also good as a sandwich spread. 

This was easy to make and tasted great.  When I did my taste test,  I found I  did need to add more salt, cayenne and some garlic power though, but that may be personal taste.  I will be making this again.

For a non-hummus eater, I thought this was a nice alternative. Flavorful, not overly creamy. My only problem was the portion. Shelling 16 oz of edamame, you'd hope to get a decent amount of beans. But that was not the case. So if you are preparing for a large crowd, definitely consider doubling :)

This is a requested favorite with my vegan kids. We served it with warm pitas. 

This was really good but not that spicy. 

The dip was runny and lacked flavor. I would not make this again.

This recipe had a great spice tang but I didn't really like the recipe overall. It just received okay reviews from my guests.

Just made this recipe and it is DELICIOUS!  I had to use some light chicken stock because I drained the edamame without saving the water.  I also added a little bit more salt.  I used frozen, already shelled edamame. I'll definitely take this to the next potluck.

I tried this recipe after seeing the episode on television. I just happened to have a bag of edamame in the freezer.  I didn't have any cilantro on hand, so I skipped that.  It was so good.  My husband loved it.I will definitely be making it again.  Thanks for the great recipe and the fun show.

Sesame Noodle Salad

udon noodles

frozen shelled edamame

Vegetable oil,

scallions

tahini

soy sauce

rice wine vinegar

sesame oil

sugar

ginger

bean sprouts

carrots

snow peas

sesame seeds, for topping

Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.

Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice. 

Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce. 

Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds. 

The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.

Honey Soy Grilled Salmon with Edamame

cilantro leaves

vegetable oil

salmon

lime juice

honey

black sesame seeds

edamame

Lime wedges, optional garnish

Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.

Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

It taste delicious, highly recommended, &amp; substitution was easy with what I had…😁😋

I loved to try a new way to eat salmon. It was very delicious but was not a kid friendly meal. My 15 yr old was not a fan of this but does love salmon. I still give it 5 stars from me and my husband.  

Excellant. The whole family loved the great flavor. 

Very flavorful and easy! Best salmon recipe I've tried to date.

I made this as written using on an indoor grill which worked out great!.  So yummy!  My whole family loved it and my girls are picky eaters.  

Excellent! I used a little toaster oven and it turned out great. This is especially good if you've got someone who can't handle their salmon pink. Well-done salmon can be dry but with the herb stuffing the salmon was done all the way through but still juicy. You can give the edamame a little kick with shichimi togarashi sprinkled over. Had this with Japanese rice.

Delicious! Very flavorful, I will make it again.

Delicious, healthy, and easy! Loved the flavor combination, especially with the cilantro. I sprinkled a bit of the cilantro onion mixture on top of the cooked fish. I used a grill pan on the stove and it turned out great.

Edamame Veggie Burger

millet

water

kosher salt,

carrot

red radish

garlic,

mirin (see Cook's Note)

Asian chili paste,

frozen blanched, peeled edamame (soybeans), thawed

panko (Japanese-style breadcrumbs)

egg whites, beaten

Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread

Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to "pop". Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly.

Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl.

Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine.

Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool.

When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated.

Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set.

Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or sauteed.)

We make these and freeze them to have on hand all the time - the first time they were a little bland so since then we have doubled all the seasoning and vegetables (except salt and they come out perfect.  With avocado on top of crispy bread - excellent!

Excellent veggie burger with a little salsa verde and sweet potato fries this was food fit for a God!

I put my burger on a whole wheat sandwich thin with spicy hummus and it was delicious! 

I found this recipe very easy to make.  I did find it took a little longer for the millet to pop.  I felt they were bland so next time I will add a bit more chili paste.  I did serve them with hummus on the bun and that was yummy.  Maybe salsa would bee good too.

This recipe was a bit bland for my liking. Yet, it has potential.

Like others said I couldn't get the millet to pop so I used quinoa instead and it was just as delicious. These burgers were amazing. This was actually my first time having a veggie burger and I must say I'm now hooked. The Asian flavorings were intense in a very positive way and with my own homemade naan bread and soy/hoison sauce I quickly mixed together it was a perfect meal (and perfect lunch for 2 days afterwards).

Definitely couldn't get the millet to pop, but found popped millet in the cereal aisle at Whole Foods and started the process from there. They're ok; good, but not something I'd rave over. Glad I tried it, but probably won't do it again. Takes super long for something that is definitely good, but definitely not great. REVISION: When I first posted this review I wasn't amazed by these, but after freezing a batch and eating them one at a time over a few weeks I have to say I'm making them again! Turned out to be so convenient and healthy, and I grew accustomed to the taste to the point where I really like them

These really were fantastic!  I made a bunch and put them in the freezer.  I would really go out of your way to get the millet, it gave it a great taste and crunchy texture.  Found it at the local Whole Foods.

Could you substitute quinoa, barley or another grain for the millet?

To make this vegan just replace the egg with flour. Add enough so that the mixture forms well enough to not break when you form the patties. 

Roasted Edamame Salad

corn kernels, about 2 ears of corn

scallion

salt

black pepper

tomato

basil leaves

red wine vinegar

Edamame Salad. Alton Brown
Good Eats
EA-1207

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

The perfect side to bring to a summer cookout. Easy. Fresh. Delicious. 

LOVE LOVE LOVE this. I tripled this recipe and made it for a work food day - it's amazing. I had to roast longer than the time given in the recipe, and I used rice vinegar (my red wine vinegar was empty). I've already been asked for the recipe and it's not lunch time. I will be making this a lot, so satisfying. 

Yum! It sounds deceptively basic but it is really satisfying and flavorful. I wondered, as others seemed to, if just red wine vinegar could be enough. Turns out it is good even without added vinegar. I made some brown jasmine rice to go with it. I put some leftover balsamic Dijon vinegarette on the rice only with this salad on top. Everyone loved it. The roasting really does the trick. I had to roast it a little longer to get any browning. I used red pepper to start but added roasted cherry tomatoes a few days later. Both really good! Don’t skip the fresh basil. - adds a lot. Can’t wait to make it again.

While the edamame is roasting and cooling off, I marinate the tomatoes and basil in the vinegar with salt. I have even left it overnight, which gives the tomatoes such a wonderful flavor! This is one of my favorite all-time recipes, we make it a lot, have some in the fridge right now. It keeps really well and you can make it in advance for a party, or even to have as a snack.

Delicious. I cooked the veggies in a skillet rather than the oven, and added more vinegar &amp; garlic. The basil was the special flavor that made it pop.

Oh YUMMY! Changes I made: Cooked it in a skillet instead of roasting, used red pepper instead of tomato (cooked with the edamame in the skillet), no black pepper, used 1 T home-dried basil instead of the fresh (went in the skillet too), and used lemon juice instead of vinegar. This is sooo delicious! Read more at: http://www.foodnetwork.com/recipes/alton-brown/roasted-edamame-salad-recipe.html#sni-reviews?oc=linkback

https://www.foodnetwork.com/videos/roasted-edamame-salad-0136162

Roasted edamame, corn, tomatoes: this delicious salad is a meal in a bowl.

Asian Chicken Salad with Peanut Dressing

Kosher salt

oranges

peanut butter

rice vinegar

Sriracha

pepper

iceberg lettuce, chopped

watercress,

crunchy chow mein noodles

chicken

carrots (about 2 carrots)

Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.

Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.

Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.

Simple, flavorful, and satisfying. Finding watercress took extra effort but use any salad green you like! 

Round out your snackle box with Edamame Dip and home baked tortilla chips.

Mary Berg's Edamame Dip, as seen on Mary Makes it Easy S3

Edamame Dip

corn tortillas,

salt and black pepper

(500 milliliters) frozen edamame

(500 milliliters) frozen chopped kale or 4 cups chopped fresh kale

parsley

garlic cloves,

lemon,

(60 milliliters) tahini

Crudités, such as carrots, cucumbers and celery

Heat the oven to 375 degrees F. Brush the tortillas lightly with oil and season to taste with salt. Bake until lightly golden, 10 to 12 minutes. Set aside to cool.

Bring a large pot of salted water to a boil over high heat. Add in the edamame, kale and jalapeño and cook until the kale and edamame are bright green and tender, 3 to 5 minutes. Drain and transfer to a food processor or a high-powered blender.

Add in the parsley, garlic, lemon zest, lemon juice and tahini and pulse to finely chop and combine. With the mixer running, slowly drizzle in the 1/2 cup olive oil and continue processing until it reaches a dippable consistency. If the mixture is a little thick and chunky, add in some water a splash at a time until it reaches your desired consistency.

Season to taste with salt and pepper. Serve with the tortillas and crudités.

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Spicy Edamame Dip

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Edamame Dip

Top 7 edamame recipes recipes from across the web

The most viewed edamame recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Edamame Dip

Sesame Noodle Salad

Honey Soy Grilled Salmon with Edama...

Edamame Veggie Burger

Roasted Edamame Salad

Asian Chicken Salad with Peanut Dre...

Edamame Dip

The most viewed edamame recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine