Ingredients: 1/3 cup roasted cashews 12
ounces shelled edamame, steamed 4 cups shredded rainbow chard leaves (I used baby kale and loved it.)
Not exact matches
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.)
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
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.)