Edamame and Orange Salad

Time for something pretty and healthy.

Do you snack on edamames?  So many people do.  They've become such a popular food item over the last several years.  I never have really gotten in to them.  Until now.

I recently took a great cooking class over at Williams-Sonoma.  The kind where you sit down at a nice place setting, real plates and flatware, watch the chef create tremendous dishes, and then EAT!

A night of healthy, fresh dishes was in order.  They were all wonderful, but this particular salad stood out.  All fresh ingredients with a lot of protein and vitamins.  Super easy to make, and a perfect side dish.

We were having a potluck at work several days later so I decided to make this salad and surprise all the "healthy addicts" I work with.  The loved it!  The dressing is so light and fresh it really stands out in this salad.  So don't skip the dressing...it makes the dish!

Spring is a perfect time to try this salad.  Oranges are still in season, so grab some and make this right away!  Great for a brunch, picnic, or a grilling party!  It would even go great with your Cinco De Mayo party!

Enjoy!

Edamame and Orange Salad

adapted from Williams-Sonoma

Serves 4

1 package (10 or 12 oz.) frozen shelled edamame
2 navel oranges
1/2 cup finely diced red onion
1/4 cup minced red bell pepper
3 Tbs. rice vinegar
2 Tbs. canola oil
1 tsp. reduced-sodium soy sauce
1/2 tsp. grated orange zest
1/2 tsp. peeled and grated fresh ginger
1/4 cup fresh cilantro leaves

Place edamame in a large bowl and set aside to thaw.
Cut a thick slice off the top and bottom of each orange to reveal the flesh. Stand the orange upright on a cutting board. Following the contour of the fruit and rotating it with each cut, slice downward to remove the peel, pith and membrane. Holding the fruit over the bowl of edamame, cut along each side of the membrane between the sections, letting each freed section drop into the bowl.  Squeeze excess membranes over a small bowl to get any remaining orange juice.  Set aside.

Add onion and bell pepper to the large bowl.

In the small bowl with the orange juice, add the rice vinegar, canola oil, soy sauce, orange zest and ginger.  Whisk until blended.

Pour the dressing over the vegetables and stir gently to mix. Transfer to a serving bowl, garnish with the cilantro and serve.

Spring Brunch: Ginger and Herb Roasted Pork Loin

 Next up in my Spring Brunch series....the Main Course

Time to lighten things up and that is just what I did by picking a pork loin roast to make as the main course.  What a wonderful cut of meat.  It servers a ton of people.  It is so versatile that it can take on so many different flavors and produce a completely different dish every time. Asian, Italian, fall flavors?  You can do it all.

It's a lean cut of meat.  It's good for you.  Plus it comes out very moist.  What's better than that?

I chose a combination of herbs and ginger preserves.  I wanted something light for spring, slightly spice and slightly sweet, with a touch of "herby-ness".  This combination is so delicate that is end result is juicy and tasty.  

Again, this is a dish that is easy to make.  Pop it in the oven with all the ingredients on it and wait....

This would be perfect for Mother's Day.  Treat the whole family!

Ginger and Herb Roasted Pork Loin

Serves 8

1 (2-pound) boneless pork loin roast, trimmed

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh thyme sprigs

1/4 cup chopped fresh marjoram

1/2 cup ginger preserves  

Pat pork dry with a paper towel.  Sprinkle pork with pepper.  Place pork on the rack of a roasting pan. Combine thyme and marjoram in a small bowl.  Spread ginger preserves over the top and sides of pork.  Pat herbs all over pork combining with preserves, covering tops and sides well.  Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.

 

Spring Brunch: Steamed Carrots in a Garlic Ginger Sauce

It's Spring Brunch Time!

The other day I posted a recipe for a wonderful Strawberry Spinach Salad.  So Yummy!  Today we're talking side dishes.  

Carrots are abundant right now and bring to mind Spring and rabbits!  What a perfect vegetable for a side dish.  Steaming them allows you to retain all the nutrients and the result is a nice soft crisp carrot.  Add a wonderful sauce with a sweet flavor and you are set.  I chose ginger and garlic for the flavorings here.

Easy to make, and quick to prepare...you don't want to be in the kitchen all day do you?

 

The result?  Perfection!  Try for yourself!

Steamed Carrots in a Garlic Ginger Sauce

Be sure to use true baby carrots with tops. 

Adapted from Cooking Light

Serves: 4 

2 garlic cloves, minced

1 pound baby carrots with tops, peeled

1 tablespoon butter

1 teaspoon minced peeled fresh ginger

1/2 teaspoon grated lime rind

1 tablespoon fresh lime juice

1/4 teaspoon salt

Prepare garlic; set aside.

Steam carrots, using a microwave steam bag, in the microwave for 6 minutes.  Note: You may use your preferred method of steaming.

Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, and remaining ingredients.