Edamame Beans with Roasted Tomatoes, Olives and Anchovies (4)

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Restaurants have been serving edamame beans still in their pod as an appetizer. This recipe combines them with a variety of flavors and they can be served hot or cold as a side dish or salad. Edamame beans are healthy and a good source of protein. If you aren’t familiar with them they are actually young soybeans and you will most likely find them in the freezer section of your supermarket – buy the shelled variety if possible as they are less tough.

Pre-heat oven to 375 degrees

1 1/2 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 dry pint of cherry tomatoes

12 oz. shelled edamame beans

2 large cloves of garlic – finely grated

2 tbsp. chives – finely chopped

12  pitted black olives – cut into quarters

4 anchovies – finely chopped

Place tomatoes in a roasting tin and toss in 1 tbsp. of seasoned olive oil (reserve the other 1/2 tbsp. for later) then place in the oven for 45 minutes giving them a good shake every 15 minutes by which time the skins should be bursting. Remove from oven and squash gently with a potato masher so that juices are released.

Pour boiling water over the edamame beans, bring to boil and simmer to 3 minutes or so until cooked, then drain.

Heat 1/2 tbsp of seasoned oil in a skillet and when sizzling add the garlic and cook for a minute or two before adding the chives, olives and anchovies. Saute for a few more minutes until mixture is cooked through.

Into a serving dish, place the tomatoes and their juices, the edamame beans and the rest of the ingredients. Stir well together and serve.

 

 

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Broccoli with a Twist (4)

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Broccoli is one of the healthiest vegetables and is in the same family as cauliflower, kale and Brussels sprouts. The combination of ingredients in this recipe make for an interesting side dish.

8 oz broccoli – cut in to smallish florets

Salt and freshly ground black pepper

1/4  tsp. red pepper flakes

1 shallot – finely chopped

4 salted anchovy fillets finely chopped

Salt and freshly ground black pepper

Juice of 1 lemon

2 tbsp. olive oil

Place all ingredients in a large mixing bowl and toss together well, then transfer to a roasting dish and cook in the oven at 350 degrees for 20 minutes.

A Verdant Salad (4)

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This is a lovely, colorful, healthy salad and you can take a big pan of boiling water and use the same pan to cook all the vegetables one after the other. You really have to be in the kitchen for this recipe to keep an eye on the veggies as they want to be ‘al dente’. Serve with vinaigrette of your choice or mayonnaise.

4 oz baby asparagus -cut the bottom ends off

4 oz French green beans (the thin ones) – topped and tailed

4 oz yellow waxed beans – topped and tailed

4 oz snowpeas/mangetout

8 baby potatoes

2 eggs

1/2 can of hearts of palm – chopped into pieces

4 anchovies – chopped into pieces (optional)

Place asparagus into boiling water and cook for 3 minutes, remove from pan and place on paper towel to cool and absorb any water.

Repeat with green beans, waxed beans and snowpeas – cooking them one after the other.

Place potatoes and eggs in the boiling water and cook for 10 minutes.

Arrange veg. on a platter with the hard-boiled eggs (cut into 1/8ths) and hearts of palm.

Scatter pieces of anchovies over the veg.