Me again, ladies 
Here's another good recipe. Had this last night with raw veggies and almond crackers.
EDAMAME SPREAD
- coarse salt and pepper
- 2 cups frozen shelled edamame
- 3 large garlic gloves, peeled
- 1 teaspoon grated lemon zest
- 1 to 2 tablespoons fresh lemon juice
- teaspoon olive oil
1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame is tender, about 5 minutes. Drain.
2. In a food processor, puree the edamame, garlic, lemon zest, lemon juice, olive oil and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with salt and pepper.
3. Refrigerate for at least 30 minutes (up to one day.)
Enjoy!
Sparrow
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in sideways, thoroughly used up, totally worn out, and loudly proclaiming ‘Wow - what a ride!’ — Peter Sage
Here's another good recipe. Had this last night with raw veggies and almond crackers.EDAMAME SPREAD
- coarse salt and pepper
- 2 cups frozen shelled edamame
- 3 large garlic gloves, peeled
- 1 teaspoon grated lemon zest
- 1 to 2 tablespoons fresh lemon juice
- teaspoon olive oil
1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame is tender, about 5 minutes. Drain.
2. In a food processor, puree the edamame, garlic, lemon zest, lemon juice, olive oil and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with salt and pepper.
3. Refrigerate for at least 30 minutes (up to one day.)
Enjoy!
Sparrow
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in sideways, thoroughly used up, totally worn out, and loudly proclaiming ‘Wow - what a ride!’ — Peter Sage