Directions for couscous and edamame recipe

Mince garlic to make 1 teaspoon. In a 1 1/2-quart saucepan, combine garlic, carrot juice, salt, and pepper. Bring to a boil over high heat. Add edamame and return to a boil. Reduce heat to low, cover, and simmer 4 minutes.

While edamame simmers, chop scallions to make 1/2 cup and cilantro to make 2 tablespoons; set aside. Increase heat to high and return edamame to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Meanwhile, chop almonds. Fluff couscous with a fork; add scallions, cilantro, and almonds.

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Directions:

Add a few inches of hot water to a medium saucepan with a steamer insert. Bring water to a boil. Place sweet potatoes in insert, cover saucepan, and steam until tender, about 10 minutes. Set aside to cool.

Meanwhile, bring a small saucepan of water to a boil. Add edamame, cover, and simmer over medium heat for 2 minutes. Drain and let cool.

Arrange equal portions of spinach, radishes, sprouts, corn, sweet potato, and edamame on four large plates. Whisk together juice concentrate, vinegar, 1 tablespoon of the oil, soy sauce, and chili paste in a small bowl. Heat remaining oil in a large nonstick skillet over medium-high heat. Add scallions and ginger. Sauté 2 minutes, then add to dressing.

Place salmon, skin side down, in the same skillet and cook on medium-high for 6 minutes. Flip, cover, reduce heat to low, and cook 2 or 3 minutes more, or until fish is opaque in the center. Remove skin and place a fillet on top of each salad. Spoon dressing over salads and serve with rice crackers.

Italian edamame recipe directions

>Slice zucchini in half lengthwise; cut across to make ¼-inch slices. Set aside.

>Heat olive oil in a large sauté pan or wok over medium-low heat. Add garlic and sauté for 1 minute.

>Add onion to pan. Cook 2 minutes or until pieces begin to soften. Add bell pepper, zucchini, and edamame; stir and cook for 2 minutes.

>Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.

>Whisk together reserved tomato and orange juice; pour over vegetables. Turn heat to low and simmer 15 to 20 minutes. Add basil and toss together.

>Spoon ½ cup rice on each plate. Top with 1 1½ cups edamame mixture. To spruce up your edamame recipe, garnish with additional basil sprigs and orange slices, if desired.

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Directions: For dressing
Place all ingredients in a blender and process until smooth. (Can be made up to 3 days ahead. Cover; refrigerate. Stir before using.)

For salad
Cut carrot crosswise into 3 equal-length pieces. Slice the 2 larger carrot pieces into thin strands using a spiral slicer or into julienne strips. (Remaining piece is not needed.) Toss carrot, watercress, cabbage and 1 teaspoon toasted sesame seeds in a large bowl with enough dressing to coat.

Mound salad in center of plates. Arrange edamame and radish sprouts around salad. Sprinkle with remaining toasted sesame seeds.

For toasted seeds
Many different nuts and seeds add delicious crunch when toasted and tossed into salads. Toasting times vary, but the following guidelines should work nicely for pumpkin seeds, almonds, walnuts, cashews and other nuts.

- To toast seeds or nuts on the stove, heat a small, heavy skillet over medium-low heat. Add the seeds or nuts to the dry, hot skillet; stir until golden brown, about 2 minutes. Cool completely.

- To toast seeds or nuts in the oven, preheat oven to 325 degrees F. Arrange seeds or nuts on a heavy baking sheet. Bake until golden brown, stirring once to ensure even browning, 5-8 minutes. Be sure to set a timer, as nuts and seeds toast very fast. Cool completely.

Directions:

Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Salt and pepper both sides of fish, to taste. In a small bowl, combine basil, mint, mustard and 1 teaspoon of oil. Mix well and rub over both sides of fish.

Transfer fish to prepared pan and roast 10–12 minutes, until fork-tender (no turning of fish necessary). Meanwhile, heat remaining oil in a saucepan over medium-high heat. Add shallots and garlic and cook 1 minute. Add rice and cook 1 minute more. Add broth and bring mixture to a boil. Reduce heat to low, cover and simmer 10 minutes. Remove from heat, add soybeans and fluff with a fork. Serve rice pilaf alongside roasted fish.

Directions:

Combine the first 6 ingredients in a small bowl to make a sauce.

Lightly grease an 8- or 9-inch square heatproof glass baking dish with vegetable oil. Place the fish in the middle of the dish. Fold under any thin portions of fillet to make the fish even in thickness. Season lightly with salt.

Place the asparagus around the fish. Drizzle the soy sauce mixture over the fish and asparagus, then add 2 tablespoons water.

Cover the dish tightly with plastic wrap and cook in the microwave for 2–3 minutes on high power. (If your microwave is very powerful, you may want to check the fish after 1 minute.) 5. Stir the rice into the asparagus, recover the dish, then continue cooking until the fish flakes and the asparagus is cooked through, 1–3 minutes more.