Ahh, this.

Now this is a crave-able vegetable. 

We had a mini sushi party with my sushi-expert cousin.

He told me to make edamame with garlic, so I did.  And it’s heaven-sent and it’s coming up in a minute. 

But first, more of this.

That would be my casual reach across the sushi table for… yes, more edamame.  I’m sneakkky.

Then there was some more of this.  Done mostly by my sushi-expert cousin.  While I was eating edamame.

And then there was this. 

Guess what?  It was kind of scary. 

But then I loved it.

Craving vegetables and raw fish.  This is getting weird.

Let me tell you what’s not weird: this.

Rice + seaweed paper (ok, weird) + fried tempura shrimp + avocado + spicy Thai mayonnaise.  YUM.

Totally and absolutely crave-able.

Now let’s talk about this.

Specifically the one in the green.

Not okay.

Moving on.

How about that crave-able vegetable!  The one that’s my new favorite everything.  It’s here and it’s ready for you.  Come and get it!

Garlic Edamame, serves 4-6

• 1 bag frozen edamame
• 3 cloves garlic
• 2 tablespoons olive oil
• coarse sea salt
• low sodium soy sauce (+ wasabi, if you have it!)

1. Boil the edamame as directed on package.  Drain and set aside.  
2. In a large skillet, heat 2 tablespoons olive oil.  Crush the 3 cloves of garlic, but leave them in 1 piece.  Toss them into the skillet with the edamame (I did it in 2 batches) and saute until the outsides of the edamame are just browning. 
3. Serve in a large bowl with a bowl on the side for the edamame shells.  Serve with low sodium soy sauce (regular works, but it’s pretty strong so you might want to water it down a bit) and add a little wasabi paste if you have it.

Presenting… my first sushi roll!

How did I do?  9’s and 10’s only please.