SMASHED PEA CROSTINI - Tamara Stimpson

This is the 'green' dip that we made for our open house in June!

Ingredients:

1 baguette

1/3 cup extra-virgin olive oil

1 cup fresh peas

1 cup ricotta cheese (or firm tofu)

1/4 cup ginely grated Parmesan Reggiano cheese

3 tbsp packed fresh mint leaves

2 tsp lemon juice

1 clove garlic, minced

1/2 tsp salt and pepper

• Cut baguette into 1/2" thick slices;  arrange on baking sheet.  Brush with 2 tbsp of the oil.  Broil the bread, turning once, until golden and crisp.  Set aside crostini.
  

• In a food processor, puree the peas with the ricotta until a chunkier texture.  Add mint, lemon juice, garlic and salt & pepper.  Puree until smooth.
  

• Spread on top of each crostini and serve with curls of Parmesan Reggiano on top (optional).
  

SIMPLE EDAMAME APPETIZER - Tamara Stimpson

When you visit a Japanese restaurant, you are often given a bowl of these delicious edamame pods with coarse salt as an appetizer.  My family enjoy them and we make them at home occasionally.  Try them and see if you love them as much as Steve & Lisa and their family!!

Cut off the stem end of edamame pods. Wash edamame and drain.

Bring a pot of salted water to a boil and add the edamame pods.  Boil for 3 to 4 minutes.

Drain in a colander. Spread boiled edamame on a flat tray and sprinkle 1 Tbsp of coarse salt over them.

Cool the edamame and serve.

*You can either remove the edamame from the pods with your teeth as you are eating them, or with your fingers. These tasty beans make a nice accompaniment to beer!

EDAMAME SOUP - Tamara Stimpson

This simple and silky soup is a great way to warm up on a cool fall day!

Ingredients:

3/4 pound shelled edamame

1 1/2 tablespoons vegetable oil

1/2 small onion, chopped

2 1/2 cups chicken stock

1 2/3 cups milk

1 1/2 tablespoons butter

Salt and pepper to taste

• Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.
  

• Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft.
  

• Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.
  

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca