Edamame Salad

There are times when you just need a go-to side dish for a party, whether you’re hosting or merely bringing. This is just one of those dishes, and it has the added benefit of being vegan – which means it can go for just about any crowd. It’s also possible that this is a gluten-free dish, but don’t quote me on that; I’m not an expert on gluten-free dieting. At least upon first glance on the mighty interwebs, it looks as though it may just be.

I’m also in love with this dish because it’s stupid-easy to make and it’s best made in advance of a party, which also takes some of the pressure off trying to make EVERYTHING the day of. For regular lunch/dinnertime eating, I’d recommend just halving the recipe, or (what we often do) making the full recipe and taking leftovers as a side for lunches.

 

Edamame Salad

Simple + Tasty = WIN

Prep time: 10 min. (+ overnight sitting in fridge)
Serves: 8

Salad Ingredients
1 lb frozen shelled edamame
3 cups frozen corn
1 (15 or 19oz) can black beans
2-3 small shallots or 1/2 cup red onion, chopped finely
2-3 cloves garlic, minced
1 Tb parsley
1 Tb marjoram
1 Tb basil

Dressing Ingredients
1/3 cup lemon juice
2 Tb dijon mustard
1 Tb olive oil
salt and pepper to taste

Make it Happen
1. Rinse and drain the edamame. Make sure to shake the colander well to release any extra water. Place the edamame in a large mixing bowl.
2. Add the corn to the mixing bowl.
3. Rinse and drain the black beans; add to the mixing bowl.
4. Add the shallots, garlic and herbs to the bowl. Stir well to blend the ingredients.
5. In a separate bowl, prepare the dressing by adding all five ingredients to the bowl and stirring quickly until all dressing ingredients are mixed.
6. Add the dressing to the mixing bowl with the salad and stir well to coat the salad with the dressing.
7. Cover with plastic wrap and store in the refrigerator overnight.

Notes

  • This salad can be prepared same-day IF the edamame and corn are well thawed so that they’re not completely frozen. However, the dressing gains a little strength & oomph by being left to sit overnight, so preparing the night before is preferable. If you want to throw it together the same day you’re eating it, I recommend putting the frozen corn and edamame into the refrigerator the day before, so they can thaw before you construct the salad.
  • You can substitute fresh herbs for the dried ones noted above, but if you do make sure that you chop finely.

Adventures in CSA (year 2 week 6): Savings a-go-go

Rather impressively, this week’s box was cheaper than the grocery store by more than 25%! It’s rather impressive, really. Maybe it’s something about being mid-summer, that you’re neither dealing with light and inexpensive greens nor are you dealing with heavy (but similarly inexpensive) winter squash. I remember the first grocery shopping trip I did before dd went off to camp and needed to have her lunches packed for her. The list of fruit and veg was quite long and, though I was happy filling my cart with so much lovely produce, our wallet did take a hit once I got up to the register. This week, in particular, certainly does show that it’s possible to eat local fruits and vegetables without breaking the bank ANY MORE than you would if you purchased the exact same items as the grocery store.

Actually, cancel that last statement – or let me amend it. When I do my pricing, I price against the mass-market fruits and vegetables, as it were; I don’t price against the more expensive “organic” varieties offered in store. So, technically, if you were to buy the organic versions at the grocery store, you’d be spending EVEN MORE than what you’d pay for the veggie box through the local farm. That’s just lovely.

Here’s how it all broke down…

Year 2 – Summer Week 6
Weight
(lb)
Grocery Store Unit Price
(per lb)
Grocery Store Total Item Cost
Green Peppers (each) 2.00 $1.99 $3.98
Potatoes 2.74 $1.49 $4.09
Zucchini 2.48 $1.99 $4.93
Cucumbers (each) 2.00 $0.99 $1.98
Cherry Tomatoes (pint) 1.00 $3.99 $3.99
Wax Beans 1.02 $2.49 $2.53
Heirloom Tomatoes 1.24 $3.99 $4.96
Corn (ears) 6.00 $0.50 $3.00
Grocery Store Total Cost $29.45
Year 2 Summer Week 6 Savings (Deficit) $7.45

It’s clear, from looking at the numbers, that certain items – like the heirloom tomatoes – really helped me get a lot of extra value out of the box. (They’re also terribly yummy, too.) The sheer heft of the box also helped; though they claimed that I was getting 2 lbs of potatoes and zucchini, both came in well over that weight. Even had they come in right on the dot, the quality and expensive nature of some of the items included (specifically the cherry tomatoes and heirloom tomatoes) helped out quite a bit.

Of course, here’s where you then start to diverge from a simple value discussion. The cherry tomatoes we get from our farm aren’t like the cherry tomatoes you get at the grocery store. Take the best, most wonderful, sweetest cherry tomato you can get at a grocery store and then double the flavorfulness. You may then come close to approximating how incredible these cherries are. The sheer wonderfulness of them makes them disappear in a heartbeat; we had most with dinner Saturday night and the remainder got snapped up at lunchtime on Sunday. In fact, my prediction of caprese salad fell flat but was replaced instead by dh doctoring half a Digiorno cheese pizza with the fresh basil, halved cherry tomatoes and a few cloves of garlic. Holy cow did that take the pizza to a whole other level. It was fantastic.

So, looking at it from the point of view of savings, this box hit one right out of the park. From a taste perspective, it also went a long way towards validating that buying this week was the right choice.

Adventures in CSA (year 2 week 6): Tomato, Tomahtoh…

{Note: If you’re wondering what happened to week 5, the answer is that we took the week off…}

If there’s one thing I LOVE about our local farm, it’s that they have the most amazing cherry tomatoes I’ve ever had in my entire life. These things are like candy, seriously. So when I saw that this week’s veggie box included not just a pint of cherry tomatoes but also some heirloom tomatoes, I swooned…and then promptly told dh that I was GETTING THIS VEGGIE BOX and we will FIGURE OUT how to get through them all before I leave for BlogHer’12. (I’m heading to NYC without the family, but since cherry tomatoes don’t last all that long in our house, this shouldn’t be a problem.)

This week’s list of goodies was a nice balance of “WTHMORECUCUMBERS?!” and “Ohhhh Tomatoes!”. We even got a pair of small purple potatoes, which promptly were turned into purple potato chips with the remnants from a prior week’s veggie’s box. In fact, thanks to our local farmstand (which has a fishmonger truck on Fridays only), our dinner Friday night was entirely local: sea scallops from Provincetown, corn from the farm and potato chips made from the farm’s purple potatoes. SO GOOD.

Year 2 Week 6 Veggie Box

TOMATOES!! YEAY!!!

  • Potatoes
  • Green Peppers
  • Cucumbers
  • Cherry Tomatoes
  • Corn
  • Wax Beans
  • Zucchini
  • Heirloom Tomatoes

Now, lest you think we don’t have a plan for the heirlooms yet…guess again. DH has a basil plant at work (don’t judge – I think it’s wicked cool), and he brought home a container of freshly picked basil leaves to go with the heirlooms. And I will acquire some mozzarella. And then we shall have a caprese salad and ALL WILL BE RIGHT WITH THE WORLD. But lest anyone think I’ve gone crazy locavore and am planning to press my own olive oil…think again. Colavita is my friend. And it will still be awesome.

The peppers will likely be snack-time for the kiddos, who are complete pepper-heads, and the wax beans may just get steamed and eaten with dinner. That’s the funny thing about some of these summer veggies: they’re so wonderful that the best preparation is often next-to-no work. Just wash, dry and eat. Or maybe wash, steam and eat. Zucchini and other squash do well on the grill (especially if you sprinkle some spices and herbs on top, or a mixture like Penzeys Greek Seasoning – a fan favorite in our household). It’s not until you start to get to the fall and all those winter squash that more prep really needs to come into play.

So score one yet again for the veggie box – the simpler the preparation, the easier it is to incorporate into a busy schedule that leaves little time for elaborate dishes during the week. More on the value of the box in a later post…for now, I’m just going to enjoy making my (even brief) plans for all this lovely local veggie goodness.