Appetizer Recipes

SPICY EDAMAME DIP

16 oz. bag of Seapoint Farms Shelled Edamame
4 large garlic cloves, unpeeled
11/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/4 teaspoon ground cumin
6 Tablespoons olive oil
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro, plus a few sprigs for garnish

Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened about 15 minutes. Cool and peel skins. Boil the edamame in salted water for 4 to 5 minutes. Drain edamame and cool to room temperature. Place peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices. Add 1/2 to 3/4 cup of the cooking water and process until a smooth purée. Add the oil, limejuice and cilantro; pulse to combine; spoon into a serving dish. Serve at room temperature with cut celery & zucchini wedges for a low carb snack. ENJOY!

HERBED EDAMAME

16 oz. bag of Seapoint Farms Shelled Edamame
2 Tablespoons olive oil
1/2 Tablespoon chopped fresh parsley
1/2 Tablespoon chopped fresh tarragon
1/2 Tablespoon chopped fresh chervil
1 Tablespoon chopped fresh chives
Salt and black pepper to taste

Toss edamame beans with all remaining ingredients over medium heat for about one minute. Variation: If you don't have all of the herbs called for, used more of the ones you do have. Even one fresh herb adds awesome flavor to edamame. Try to avoid using dried herbs in this recipe. ENJOY!