This dish is slowly made and boldly rich in the flavors of the season.
This has layers like lasagna.
Edamame is Ohio’s edible soybean, firm and delicious with a slightly nutty flavor. They can be enjoyed simply steamed and salted and popped straight from their fuzzy pod into your mouth or shelled and used in this recipe where it adds a special twist to a classic pesto. Mix this version into hot pastas or spread on toasted bread slices. A dollop stirred into a vegetable soup delivers a wonderful savory accent.
Here’s an easy appetizer for your next gathering.
This is a low-glycemic index recipe that tastes a lot like mashed potatoes.
This can be eaten warm as an entree, or cold as a salad.
The Parmesan cheese accents the flavor to such a wonderful extent that you may want to add extra cheese.