Edamame Three Ways

Edamame was not a word in Keith's vocabulary until he met me. I love to take credit for introducing him to what is now one of his favorite snacks. It is no wonder he likes these little green gems so much; they are crisp, light, savory, and positively addicting.  On a recent road trip to Harrisburg, we had the pleasure of dining at Harvest Seasonal Grill. Their farm to table menu was pure delight in a sea of chain restaurants. One of the things that we enjoyed most was the unexpected appetizer of steamed edamame, prepared three ways. It was such a great idea that we had to try it at home. The result was a delicious, easy to make dish that satisfies every craving: salty, sweet, and spicy.The salted version (we use coarse kosher salt) is a no-brainer.  This is the most classic and way to eat edamame, and it always hits the spot. But the other two preparations are both non-traditional and surprisingly good, and they give this presentation its "wow " factor.  I am pleasantly shocked to admit that the honey flavored edamame is my personal favorite.  Somehow just a touch of sweetness plays perfectly off of the edamame's natural crisp and salty flavor. Keith, my spicy guy, is in love with the version with the "kick": chili oil and crushed red pepper.Whatever your preference, there is something here for everyone. This delightful, satisfying dish makes for a great appetizer at cocktail parties or a just a healthy snack for the whole family. We can't get enough of it.

 

 

 

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