By Dana McMahan
FoodConnect Louisville
dana@foodconnect.com

Edamame may be best know as a side dish in Japanese restaurants, but these little green pods are a versatile addition to the home cook’s pantry — not to mention a great super-healthy snack.

Edamame are basically baby soybeans, loaded with protein, fiber and omega-3 fatty acids. This combo is known to be good for keeping blood-sugar levels steady, which is why it makes such a great afternoon snack when you’re staring at your computer and know it’s hours until you can get home for dinner. I like them straight out of the freezer, which can occasion comment from fellow snackers in the kitchen, but find the nutty flavor and cold crunch a pleasing combination.

Edamame lends itself to a filling and colorful dinner too. Recently in possession of yet another bunch of beets from my farm share, I came across a recipe for an Asian-insired beet and edamame salad. It was a reasonably quick and easy weeknight meal, paired with some couscous.

Just steam about four beets or so until tender and set aside, then steam (you can use the same basket) half a cup of edamame for about five minutes – they’re best when still a little crisp. Meanwhile, cook a package of couscous according to the package directions. Drizzle in some soy sauce and sesame oil when it’s done.

While you’re steaming, combine in a bowl a couple tablespoons of rice vinegar and a tablespoon each of soy sauce and sesame oil. Chop the greens from the beets, two or three green onions and a handful of basil and set aside.

Rinse the steamed beets in cool water and peel, then rinse the edamame as well. Toss in the bowl with the dressing and top with the greens, green onions and basil. Mound the mixture over a bowl of couscous and serve. This is a brilliantly colored, satisfying and super healthy dinner that also works well as leftovers. Even beet-loathers will eat it – steaming the beets reduces the intense earthy flavor, and the pronounced Asian flavors help you forget you’re even eating beets.

More new basics:

Quinoa
Squash blossoms
Edamame