Edamame, with its sweet taste and crunch, is a surprising kid favorite. It makes a hearty addition to this summer staple. If you can't find frozen, shelled edamame (green soybeans), substitute the more traditional lima beans. Let the kids pick and choose what goes in this dish. They don’t like onions? Leave them out. Teenager going vegetarian? Leave out the bacon. If they make some of the decisions they’re more likely to eat it.
so try this out and remember its always great to have your children work along side you in the kitchen it helps them develop healthy eating habits and makes them less likely to want take-out food.
Ingredients
1 tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 tablespoons torn basil
Preparation
1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil enjoy !
If you are deciding to try or have tried this great summer recipe please leave a comment below on how you feel or felt about it thanks :) #DTH
notes from chef April : you can also substitute the pork bacon for turkey or beef bacon
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