Sentences with phrase «cup shelled edamame»

3/4 teaspoon coarse ground black pepper 1 15 - ounce organic chickpeas, drained and rinsed 1 15 - ounce can organic black beans, drained and rinsed 1 cup shelled edamame (If using frozen edamame, run it under warm water for 20 seconds to thaw.)

STEAM: 1 cup chopped green beans 1 cup shelled edamame 2 cups mixed spinach and baby kale (or regular kale) 1 cup chopped zucchini

WHOLE GRAINS RICE QUICK COOK Asian Black Rice Salad with Ginger Orange Dressing By Flavor the Moments INGREDIENTS For the salad: 1 cup Village Harvest Black Rice, cooked according to package instructions and cooled 1 cup shelled edamame (thawed if frozen) 1 bell pepper, seeded and chopped (I used 1/2 -LSB-...]

unsalted butter 2 1/2 cups cooked quinoa, at room temperature 4 large eggs, beaten scant 1/2 teaspoon fine grain sea salt 1 small onion, finely chopped 1/2 cup crumbled feta 1 clove garlic, minced 1 cup very finely chopped kale 1/2 cup shelled edamame 3/4 cup breadcrumbs

Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly sliced 3/4 cup shaved or julienned carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)

Ingredients: 1 Tbsp olive oil 1/2 large onion, chopped 2 cups shiitake mushrooms, chopped 1/3 cup shelled edamame, cooked 1 small carrot, chopped 1/2 tsp Italian herbs 5 organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green onion, sliced (optional)

olive oil 1 shallot, diced 1 clove garlic, minced 1 cup shelled edamame 1 cup bell pepper, diced 1 cup zucchini (I used 1/2 of one large zucchini) 1/4 cup raw peanuts 1/4 tsp.

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives

2 cups shelled edamame

Not exact matches

1 1/2 cups frozen, shelled edamame 1 cup canned garbanzo beans, drained and rinsed 2 cups baby tomatoes, chopped 1 cup diced red onion1 cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf parsley, chopped 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon honey 1/2 teaspoon freshly minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper

1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)

For the edamame pesto: 2 cloves garlic, chopped 1 cup packed basil leaves Handful (1/4 cup or so) fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast

1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges

Salad: 2 cups fresh corn or frozen corn, steamed 1/2 cup tomato, diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red, orange, yellow, or green pepper or any combination, diced 1 tsp fresh herbs of your choice, such as cilantro, parsley, basil or shiso (Japanese basil), chopped Salt and pepper to taste

1 cup quinoa 1 pound (3 cups) shelled edamame (fresh or frozen) 2 medium lemons 2 small, ripe avocados 1 - 2 garlic cloves, crushed, to taste 2 bunches radishes, halved 1 cup microgreens or basil 1 tablespoon ground cumin 1 - 2 tablespoons olive oil 1/4 teaspoon chili flakes Salt and black pepper to taste

for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional

3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2 lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal

* 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling * 1 1/2 cups packed baby arugula (1 1/2 ounces), divided * 3 tablespoons grated Pecorino Toscano or Parmigiano - Reggiano * 1/4 teaspoon grated lemon zest * 1/2 teaspoon fresh lemon juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves

1 cup frozen edamame shelled soybeans, slightly thawed 1 medium Hass avocado, peeled and pitted 2 Tablespoon fresh lime or lemon juice, or to taste 1 medium tomato, seeded and cut into 1/4 - inch dice 1/2 red or sweet onion, cut into ⅛ - inch dice 1 jalapeño, seeded and minced 3 Tablespoon chopped fresh cilantro 1 tsp.

4 cups prepared shredded coleslaw (I use the pre-shredded bags in the grocery store with added veggies) 2 cups prepared shredded carrots (or match size in bags) 1 red bell pepper, thinly sliced into bite - sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely sliced (optional) 1/2 cup chopped or whole salted peanuts (optional) 1/2 cup loosely packed chopped fresh cilantro

Ingredients: 2 cups frozen shelled edamame 2 tablespoons fresh lemon juice 1 tablespoon low - sodium soy sauce 1 tablespoon hoisin sauce 1 1/2 teaspoons freshly grated ginger 1 clove garlic, chopped 1/4 teaspoon kosher salt 1/4 cup extra virgin olive oil For serving: Raw vegetables (I recommend cucumbers, carrots, sweet peppers, radishes, and snap peas.)

Fold in the remainder 1/2 cup of black quinoa, cooked onion mixture, shelled edamame, cilantro, and 1/2 cup ground pumpkin seeds.

A half - cup of shelled edamame gives you 11 grams of protein.

4 ears fresh, sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme, finely chopped (adjust to taste) 1 cup canned pumpkin puree 5 - 6 medium - sized pattypan squash, cut into 1 inch pieces 1 cup frozen, shelled edamame 4 Roma tomatoes, roasted (see below) 4 cups vegetable broth 1/2 teaspoon allspice 1 teaspoon chili powder Freshly ground black pepper and salt, to taste 1 small avocado, sliced

Ingredients: 1/3 cup roasted cashews 12 ounces shelled edamame, steamed 4 cups shredded rainbow chard leaves (I used baby kale and loved it.)