Heirloom Edamame Succotash
Total Time: 15 minutes
Cook Time: 5-8 minutes
Prep Time: 5-7 minutes
Yields: 8 servings
INGREDIENTS
2 Tbsp Extra virgin olive oil
3 cloves garlic, minced
1 cup red onion, diced
12 oz bag of frozen, shelled edamame
2 cups corn kernels, from frozen or off the cob
1.5 lbs heirloom tomatoes, diced
3 tbsp very thinly sliced fresh basil
¾ tsp salt
½ tsp fresh cracked black pepper
½ tsp granulated garlic (optional)
INSTRUCTIONS
1. Heat olive oil over low-medium heat before stirring in minced garlic. Add diced onion, stir, and cover, letting cook 2-3 minutes.
2. Add frozen edamame and corn, stir well, and cover letting cook 3-5 minutes, until warm.
3. While the mixture is cooking, chop your heirloom tomatoes and add to a large mixing bowl. Thinly slice or chiffonade your basil. Turn off the heat and stir salt and pepper into the corn and edamame mixture.
4. Pour the warm mixture over the tomatoes before tossing gently. Top with basil and serve as a side dish.
Description: This colorful modern take on a southern classic is just what summer called for. The filling protein and fiber, cravable texture, and bright flavors will make the most satisfying side dish to grace your plate this season. By using edamame in lieu of lima beans, you’re getting complete plant protein. Using heirloom tomatoes means variety in color and antioxidants, and an ability to support our local farmers!
Slow Cooker Plum Tomato and Lentil Bolognese
Description: In this plum tomato and lentil bolognese, swapping lentils for meat means you’ll a lighter meal while still getting protein, iron, and the texture you desire. By using your slow cooker, you’ll keep the heat down in your kitchen and get to step outside and enjoy the sunshine rather than spending all day by the stove!
Ingredients:
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3 cloves garlic, minced
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1 Medium yellow onion, diced
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4-5 cups chopped plum tomatoes
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1 Cup dried green lentils
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2 Cups water + 2 tbsp tomato paste or 2 Cups no sodium tomato sauce
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1/4 cup chopped fresh basil
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1 Tbsp fresh oregano
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1 Tbsp dried parsley
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1 tsp crushed red pepper
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Salt & ground black pepper to taste
Directions:
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Mince garlic, dice onions, and chop tomatoes.
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Add to your slow cooker on high heat for 2 hours.
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After 2 hours, when the sauce mixture becomes more liquid in texture, add 1 Cup of dry lentils and your chopped herbs.
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Maintain high heat an additional 4 hours.
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Serve over your favorite pasta or spaghetti squash.
Kelly Jones, MS, RD, CSSD, LDN