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Herbed Corn & Edamame (Soybeans) Succotash
By Chef Kathy Farrell-Kingsley


1 1/2 cups Soybeans (Edamame) frozen or fresh shelled
1 tablespoon Canola Oil
1/2 cup Organic Red Bell Pepper -- chopped
1/4 cup Onion -- chopped
2 cloves Minced Garlic
2 cups Corn Kernels (about 4 ears)
3 tablespoons Dry White Wine or water
2 tablespoons Rice Vinegar
2 tablespoons fresh parsley -- chopped
2 tablespoons fresh Basil -- chopped, or 1 teaspoon dried
1/2 teaspoon Salt - or to taste
Fresh Ground Pepper to taste


Cook edamame according to package directions, omitting salt (boil for about 4 minutes). Drain well.

Heat oil in a large nonstick skillet over medium heat.

Add bell pepper, onion and garlic; cook, stirring frequently, until vegetables start to soften, about 2 minutes.

Stir in corn, wine (or water) and edamame; cook, stirring frequently, for 4 minutes.

Remove from the heat. Stir in vinegar, parsley, basil, salt and pepper. Serve immediately.