As I watched the 400m medley, 200medley’s and other medley’s during these Olympic games. Another medley came to mind. My Edamame Medley. This dish definitely has a few things to fuel you up pre or post run, swim, or any other exercise you chose. It’s got some starch, fiber and a little espresso to keep you going.
This dish came together after I had purchased some baby potatoes which were then sitting on my kitchen counter for a few days. I didn’t want them to spoil so I went to shop for more healthy items I thought would go well with them. Edamame and mini portabello mushrooms came to mind as something that would definitely bring some ’Wow’ to this simple dish as well as espresso. I know some people may not like coffee at all but trust me when I tell you, espresso here not only brings all the flavors together, it really gives the dish a deep rich taste that compliments the vinegar and lime juice.
While my neck won’t be adorning a gold medal anytime soon, I’m pretty content wearing a USA apron over my neck with a spoon or whisk in hand.
1 package of frozen Edamame
1tsp of salt (for the edamame)
2 plum tomatoes (seeds taken out)
1 small package of baby potatoes or 3 potatoes peeled & diced
1 package of baby Portabello mushrooms cleaned with a paper towel & sliced
2 Tbls of mayonnaise
1 lime – juice and zest
¼ cup balsamic vinegar
¼ cup olive oil
½ tsp ground Coriander
1tsp dried basil
2 tablespoons of espresso
Salt to taste
In a small pot boil add 3 cups of water, 1sp of salt and the edamame. Cook for 4 minutes. Drain and set aside. In another pot, boil the peeled and diced potatoes in water for 8 minutes or until fork tender. While that’s cooking, in a pan add the olive oil, ground coriander, dried basil, lime juice and zest, the espresso and the baby mushrooms. Saute for about 3 minutes, then add the tomatoes, potatoes, edamame and mayonnaise. Stir and cook for 2 minutes and serve. This dish can be served warm or at room temp.