Edamame 3 Ways

Ingredients

• 1 - 12 oz package frozen shelled edamame
• 2 cloves garlic, minced
• ½ cup tahini
• ½ cup water
• ½ tsp cilantro oil
• ¼ cup lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt
• ¾ tsp ground cumin
• ⅛ tsp cayenne pepper

• ¼ cup white wine vinegar
• 1 garlic clove, minced
• ¾ tbsp dried oregano or 1½ tbsp finely chopped fresh oregano
• ¼ cup Amoretti® Organic Extra Virgin Finishing Olive Oil
• ¼ tsp salt
• freshly ground black pepper
• 2 cups cooked, shelled edamame
• ⅔ cup thinly sliced sun dried tomatoes
• ¼ cup thinly sliced red onion
• ¼ cup kalamata olives, pitted and halved
• ⅓ cup feta cheese
• 2 cups lettuce or greens (can sub arugula or spinach)

• 8 oz unshelled fresh or frozen edamame
• 1 tbsp olive oil
• ½ tsp dried red chili flakes
• 1 tsp crushed garlic
• 1 fl oz soy sauce
• 1 fl oz rice wine vinegar
• 1 tsp sesame oil
• ⅛ tsp Amoretti® Orange Zest Oil Extract O.S.
• 1 tsp sesame seeds for garnish, optional

Directions

1. Place edamame into a large pot and cover with salted water.
2. Bring to a simmer over medium-low heat and cook until tender, about 5 minutes. Drain.
3. Purée edamame, garlic, tahini, water, cilantro oil, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper until smooth.
4. Serve with pita chips.

1. To prepare vinaigrette: combine vinegar, garlic, and oregano. Mix with a whisk or in the blender.
2. Slowly add olive oil and mix well. Add salt and pepper to taste.
3. To prepare salad: combine edamame, tomatoes, onion, olives, feta and vinaigrette. Let marinate 30 minutes.
4. When ready to serve, toss or serve salad with lettuce or greens.

1. Bring 4 cups of water to a boil and add the edamame. Bring water back to a boil; cook for 5 minutes or until tender, drain.
2. Heat olive oil in a large skillet over medium-high heat. Add chili flakes and crushed garlic, sauté lightly for 30 seconds.
3. Add edamame and stir to heat through, about 2 minutes. Add soy sauce and rice wine vinegar, stir 1 minute to coat evenly and heat through.
4. Shake the sesame oil and Orange Zest Oil Extract in a small container until well combined. Stir into the skillet until well incorporated.
5. Transfer to plate and serve hot. Garnish with sesame seeds.