Alton's Edamame Salad

Here's my take on an Alton Brown recipe that normally requires using 400F oven for nearly an hour.  The outside temp here is sweltering and the last thing I want to do is turn my oven on so here's my revised stove-top version.  This delicious salad is perfect served at room temperature making it a great option for picnics and potlucks.  Enjoy!

Start by sauteeing the edamame and corn in a large, nonstick skillet until they both start to get lots of caramelized brown spots.  Stir frequently to prevent burning.

By the way, I used frozen edamame and corn - they thawed quickly in the skillet.

When the veggies have lots of caramelized spots, remove them from the heat and transfer them to a large bowl.  

I'm tell you what, that toasty corn flavor is key in the finished salad.  So, so good! 

Now cut up the sweetest tomatoes you can find.  I found this colorful variety at the farmer's market and they are bursting with fresh summer flavor.

You'll also need some chopped fresh basil and scallions (white and green parts).

The very last thing that goes into this simple salad is red wine vinegar.  It does something magical so definitely don't skip it.  Now toss everything well and it's ready to serve. 

Serve at room temperature and enjoy!

Items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3HDKZxy

• wusthof utility knife https://amzn.to/3JeWVGg

• bread board https://amzn.to/3spMZTI

---

Edamame Summer Salad

makes 8 servings

Printable Recipe

Ingredients

• 2 cups frozen or thawed edamame beans

• 1 cup fresh or frozen corn kernels

• 1 tablespoon olive oil

• 1 clove garlic, crushed

• 3/4 teaspoon kosher salt (or half fine salt)

• 1/2 teaspoon freshly ground pepper

• 1 cup grape tomatoes, halved

• 1/4 cup sliced scallions (white and green parts)

• 1/4 cup chopped fresh basil

• 1 tablespoon red wine vinegar

Directions

1. In a nonstick skillet over medium high heat, saute the edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until the edamame and corn turn golden brown in spots; remove from heat and place in large bowl.

2. Add remaining ingredients and stir well; serve at room temperature.

adapted from Good Eats

Cucumber Cups

My daughter recently had the pleasure of throwing a bridal shower for her best friend and these cute little cucumber cups were one of the appetizers served.  They're so easy to make using just a few simple ingredients and they look adorable.  

Peel the cucumbers intermittently leaving a light and dark striped design on the full length of the cucumber and cut into 1-inch coins.

Use a melon ball tool to scoop an indentation in each cucumber coin, being careful not to go through the bottom of the cups.

Mix together the cottage cheese, scallions, fresh dill, and salt and pepper.  Be careful to taste your cottage cheese before adding the salt (some are much saltier than others). 

Fill the cucumber cups with the cottage cheese filling and garnish with a fresh dill frond.  Serve immediately. 

Items used to make this recipe:

(affiliate links)

• my favorite vegetable peeler (for right handers) https://amzn.to/3I5gzHJ

• santoku knife https://amzn.to/3ryvtxm

• stainless ruler https://amzn.to/3Vck8OS

• melon ball tool https://amzn.to/3HDsIAq

---

Cucumber Cups

makes 20

Printable Recipe

Ingredients

• 2 English cucumbers

• 1/2 cup cottage cheese

• 2 scallions, sliced thin

• 1 tablespoon chopped fresh dill

• 1/8 to 1/4 teaspoon kosher salt (depending on how salty your cottage cheese is)

• 1/4 teaspoon black pepper

• fresh dill fronds for garnish

Directions

1. Wash cucumbers and peel them intermittently, leaving some of the peel behind to make a light and dark green striped pattern down the length of each cucumber.

2. Slice cucumbers into 1-inch rounds and use a melon baller to carefully hollow out an indentation to hold the filling.

3. In a medium bowl, combine cottage cheese, sliced scallions, chopped fresh dill, salt, and pepper; mixing well (start with less salt, then taste and add more if needed).

4. Fill each cucumber cup with the cottage cheese filling.

5. Arrange on a serving platter and garnish with fresh dill fronds.

adapted from My Friend's Bakery