My May 2009 issue of Southern Living arrived a few days ago, and I couldn't resist trying this recipe since everyone in the family loves edamame (even the picky 10-year-old). It is wonderful! I used frozen organic edamame in the shells, cooked them and then removed them from the shells. I also used part-skim ricotta. Otherwise, followed the recipe exactly. If you'd like to try it, click here: Roasted Garlic-Edamame Spread (It may be difficult to find fresh basil right now, but it is well worth the search.)
That is a great looking lunch.
ReplyDeleteYou had me at Garlic =)