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| Weekday salad with leftovers. |
I bought a bag of frozen soy beans in their pods, known as "edamame" (http://en.wikipedia.org/wiki/Edamame), because I developed a taste for them in sushi restaurants around the U.S., typically served warm and covered in sea salt. They are surprisingly good, but for a table of one, a whole bag of them grew cold quickly. What to do?
Some out of them went into batches of box macaroni and cheese prepared with cooked chopped meat and fried onions, an old college staple for budget cooking that's been an on-and-off but reliable go-to dish in lean times, or sometimes when I'm simply in the mood for it.
As their last day grew near (the pods emitted a telltale fishy odor, and turned greenish brown), I finally used the last of the soybeans in a salad dressed with red wine vinegar, non-GMO coconut oil that I melted stove top, salted and peppered, with a couple of cranks from an Italian seasoning herb blend for added flavor, diced white Spanish onion, a few fresh basil leaves, some leftover sunflower seeds, et voila!
Happy eating, cooks.
