Easy Edamame (Soy Beans)
Ingredients
· 1 lb frozen edamame
· 1 T favorite Bon Vivant Seasoned Salt
· 1 T Olive oil
· 1 gallon resealable plastic bag
Preparation:
Bring water to boil in large pot.
Add frozen edamame in small increments.
Allow water to regain boil and cook for 4 minutes.
Test doneness. As soon as edamame is cooked, immediately
transfer to ice bath. (Very important step!)
When cooled, add olive oil and seasoned salt to bag, add
edamame. Seal bag and rub oil and salt mixture over the
beans. Store in refrigerator until ready to serve.
Seasoned salt recommendations:
Jalapeno salt; Habanera and Lime; Moroccan Spice;
Seasoned Pepper
Just a pinch away from a gourmet day
Farmer's Market Kale Stew
Ingredients:
· 2 T butter
· 1 medium onion, sliced
· 1/2 C green onions, diced
· 3 lbs kale, de-ribbed and shredded
· 4 slices bacon, cut in 1 inch squares
· 3 medium long eggplant, cut in1 inch wedges
· 2 T Bon Vivant Mediterranean Seasoned Salt
· 3 cans chicken or vegetable stock
· 32 ounces white canella(kidney) beans
· 2 large potatoes
· 1 dozen shrimp, peeled and deveined
· 1/2 loaf Spelt bread, cubed
Preparation:
Render bacon until fat coats bottom of pot. Add butter and sauté onions and kale until wilted.
Add eggplant, Bon Vivant Mediterranean Seasoned Salt, chicken/vegetable stock.
Add beans and potatoes and simmer gently for 45 minutes.
While pot is simmering cube bread and toast in melted butter
Turn off heat under pot and add shrimp. Leave lid on pot and let sit until shrimp is pink.
ladle portions into bowls and top with toasted spelt bread cubes.
Bon Vivant
Moroccan Chickpea and Couscous Salad
Ingredients
1 Cup Couscous
1/4 Cup Craisins
1 1/4 Cup Chicken/Vegetable Stock
2 T Bon Vivant Moroccan Spice Blend
3 T Extra Virgin Olive Oil
1 Carrot, Grated
1/2 Red Bell Pepper, Diced
1/4 Red Onion Or 1/4 Cup Chives
1 Can Chickpeas, Rinsed And Drained
2 T Parsley, Chopped
Preparation:
1. Bring stock to boil. Mix Craisins and Couscous in a bowl, add boiling stock.
2. Cover bowl with towel, plate or plastic wrap to seal in steam, let sit for 5 minutes.
3. In a large jar add oil and Bon Vivant Moroccan Spice Blend to make dressing. Shake to mix.
4. Fluff couscous with a fork; Add Carrots, bell pepper; onion, chickpeas and parsley.
5. Pour dressing over mixture and toss together until well combined.
6.