Best Skillet Corn Edamame And Tomatoes With Basil Oil Recipes
TOMATO, EDAMAME AND CORN SAUTé WITH CUMIN AND CILANTRO
Categories Bean Herb Soy Tomato Vegetable Side Sauté Vegetarian Corn Summer Vegan Cilantro Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 (side-dish) servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
CREAMY EDAMAME DIP
Pureed cottage cheese is the secret behind the velvety smooth texture of this protein-packed dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.
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