Edamame Medley


1 package of frozen Edamame
1tsp of salt (for the edamame)

1tblspn salt for potatoes4 plum tomatoes diced (seeds taken out)
1 small package of baby potatoes or 5 small potatoes peeled, cooked then diced
1 package of baby Portabello mushrooms cleaned with a paper towel & sliced
2 Tbls of mayonnaise
1 lime – juice and zest**
¼ cup balsamic vinegar**
¼ cup olive oil**
½ tsp ground Coriander
1tsp dried basil

1/4 tsp of dried Chervil (optional)
2 tablespoons of espresso mixed in 2tblspn of cold water
Salt to taste
In a small pot add 3 cups of water, 1sp of salt and the edamame. Cook for 4-5minutes or until soft but still crunchy. Drain and set aside.

In another pot, boil the peeled baby potatoes in water for 10 minutes or until fork tender. **If cooking regular sized potatoes, cook 15-20minutes until fork tender. Drain and set aside.

In a pan add the olive oil, ground coriander, dried basil, lime juice and zest, the espresso and the baby mushrooms. Sauté for about 5 minutes.

Add the tomatoes and stir for 2 more minutes then add the potatoes, edamame and mayonnaise. Stir and cook for 2 minutes and serve.

**You can omit the lime and add the zest only or you can use 1/2 lime instead.

**For less liquid, you can use 2 tablespoons of olive oil and balsamic vinegar instead.

Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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