Soycotash

In late summer, when fresh edamame, local corn, and sweet red peppers are all in season locally, this vegetable medley is so good you can make a meal of it. The rest of the year, made with frozen edamame and corn, it is still delicious.

(4 servings)

Created by: Dana Jacobi, adapted from 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods (Rodale Inc., 2005)

• 1/2 vegetable bouillon cube
• 1 small red onion, chopped
• 1/2 medium red bell pepper, chopped
• 1 cup fresh or frozen shelled edamame
• 2 cups fresh or frozen yellow corn kernels
• 1 teaspoon unsalted butter
• Salt and freshly ground black pepper

• 1. In a medium saucepan, dissolve the bouillon cube in 1/4 cup water. Bring the broth to a boil. Add the onion and bell pepper and cook, stirring often, until the onion is translucent, 2 minutes.
• 2. In another saucepan, cook the edamame in boiling salted water. If using fresh vegetables, boil the edamame for 6 minutes, add the corn, and cook 2 minutes longer. For frozen vegetables, boil the edamame for 5 minutes, add the corn, and cook 2 minutes longer. Either way, the vegetables should be tender-crisp.
• 3. Drain and add the cooked edamame and corn to the onion and red pepper. Mix in the butter until it melts. Season to taste with salt and pepper. Serve hot or at room temperature. Soycotash keeps for 2 days, tightly covered in the refrigerator. Reheat it in a tightly covered saucepan, adding a minimal amount of water if needed.

Nutrients per serving:
Calories: 150
Fat: 6g
Carbohydrate: 18g
Protein: 10g
Total dietary fiber: 4g

April 2005

Photographer: Maren Caruso

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