something fresh

Dear readers, I don’t want you to think I’ve forgotten you.

Yes, the earth is at produce prime time, as farms all over Michigan spill over with tomatoes and eggplants, apples and pears, the thrilling beginnings of squash and root vegetables and potatoes. And here The Sprout Diaries sits, gathering virtual dust. Can I blame a senior year course load, two jobs, and an enticing town like Ann Arbor for my blog neglect? I do apologize, and promise to shape up my act as soon as possible.

In the meantime, I couldn’t resist trying a recipe from my favorite food blogger, Joy the Baker. No fruit or veggie back story here, no step-by-step illustrated instructions. Just a couple shots of two beautiful and local purchases from People’s Food Co-op (the purple radishes from Tantre Farm; the flat parsley from Needle Lane Farms), a recipe, and a finished product. Oh, and the assurance that the finished product was well worth all that chopping.

All I’ve changed from Joy’s original recipe is the addition of carrot (for color, of course) and the doubling of the avocado (because that is always the right choice). Feel free to make this recipe your own. Get inspired. Get fresh. Get cooking.

edamame avocado salad

1 14 or 16-ounce bag frozen shelled edamame
1 clove garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons honey
1/4 cup white wine vinegar
3 tablespoons olive oil
juice of 1 lime
pinch of salt and fresh cracked pepper
1 bunch scallions, chopped
3 tablespoons chopped fresh parsley
5 to 8 radishes, sliced
3 to 4 carrots, peeled and chopped
2 ripe avocados, cubed
sesame seeds

Bring a medium sauce pan of water to boil  Add edamame and boil for four or five minutes.  Drain and allow to cool.

To make the dressing: in a small bowl, whisk together vinegar, oil, garlic, ginger, lime, honey, and salt and pepper.  Set aside.

In a medium bowl, combine cooled edamame, green onion, parsley, radishes, carrots, avocado and a sprinkling of sesame seeds.  Toss together.  Add dressing to desired amount.  Enjoy (I know you will). Makes four large salads or six small salads.

One Comment Add yours

  1. hbeelen says:

    would you LOOK at that beautiful cutting board?!

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