Toasted Corn, Cherry Tomato, and Edamame Salad

Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted version.

• 1 cup frozen shelled edamame
• 5 Tbs. extra-virgin olive oil
• 2-1/4 cups fresh corn kernels (from about 3 medium ears)
• 2 Tbs. plain low-fat yogurt
• 2 Tbs. fresh lemon juice
• 1 tsp. clover honey
• 1/2 tsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup very thinly sliced fresh mint
• 1/4 cup very thinly sliced fresh basil

Cook the edamame according to package directions. Drain and set aside to cool completely.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.

In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.

In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Radish, Carrot, and Edamame Stir-Fry

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.

• 2 Tbs. mirin
• 1 Tbs. reduced-sodium soy sauce
• Kosher salt
• 1 Tbs. peanut oil
• 5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
• 1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
• 1 Tbs. minced garlic
• 1 Tbs. minced fresh ginger
• 2/3 cup shelled edamame (thawed, if using frozen)
• 1 tsp. toasted sesame seeds

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

Seared Rib-Eye Steaks with Edamame & Garlic

Looking for more ways to add soy to your diet? Give potatoes a break and pair this steak with bright edamame, or soybeans, instead. Look for frozen edamame in the frozen foods section of the supermarket, or blanched edamame in the produce section. If you can’t find them, toss drained, canned cannellini beans with the garlic oil for a delicious side.

• 1/3 cup extra-virgin olive oil
• 10 large cloves garlic, peeled and halved lengthwise
• Kosher salt
• 2 1-inch-thick, boneless rib-eye steaks (6 to 8 oz. each)
• Coarsely cracked black pepper
• 2 cups frozen shelled edamame
• Pinch cayenne; more to taste
• 1 Tbs. finely chopped fresh flat-leaf parsley (optional)
• Lemon wedges, for serving

In a 1-quart saucepan over medium heat, warm the oil with the garlic and a pinch of salt. When the oil starts to bubble gently, reduce the heat to maintain a steady simmer. Cook the garlic, stirring occasionally, until it is light golden brown and perfectly tender when pierced with a fork, about 15 minutes. Meanwhile, bring a medium pot of water (about 5 cups) to a boil over high heat.

Generously season the steaks on both sides with salt and pepper. Heat a large sauté pan over medium-high heat until hot. Add 2 Tbs. of the garlic oil and the steaks. Don’t disturb the steaks until they have a nice brown crust, about 3 minutes. Turn and cook the other side until the steaks are done to your liking, about 3 minutes more for medium rare. Transfer the steaks to a plate and let them rest for about 5 minutes.

While the steaks rest, add 1 tsp. kosher salt and the edamame to the boiling water. Return to a boil and cook, uncovered, until the edamame are tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 2 tablespoons of the garlic oil, the cayenne, and the parsley, if using. Toss to combine. Taste and add salt if necessary.

Holding your knife at an angle, cut the steaks into 1/2- inch-thick slices and transfer to dinner plates. Remove the garlic from the remaining oil and scatter it over the beef. Serve with the edamame and the lemon wedges on the side.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

• 2 cups frozen shelled edamame, cooked according to package directions
• 1 cup silken tofu, drained
• 1/2 tsp. salt, plus more to taste
• Pinch of white pepper, plus more to taste
• 1-1/2 tsp. ground cumin, plus more for garnish
• 3 cloves garlic, minced (about 1 Tbs.)
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice, plus more to taste
• Spiced Pita Chips

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.

Seared Rib-Eye Steaks with Edamame & Garlic

Looking for more ways to add soy to your diet? Give potatoes a break and pair this steak with bright edamame, or soybeans, instead. Look for frozen edamame in the frozen foods section of the supermarket, or blanched edamame in the produce section. If you can’t find them, toss drained, canned cannellini beans with the garlic oil for a delicious side.

• 1/3 cup extra-virgin olive oil
• 10 large cloves garlic, peeled and halved lengthwise
• Kosher salt
• 2 1-inch-thick, boneless rib-eye steaks (6 to 8 oz. each)
• Coarsely cracked black pepper
• 2 cups frozen shelled edamame
• Pinch cayenne; more to taste
• 1 Tbs. finely chopped fresh flat-leaf parsley (optional)
• Lemon wedges, for serving

In a 1-quart saucepan over medium heat, warm the oil with the garlic and a pinch of salt. When the oil starts to bubble gently, reduce the heat to maintain a steady simmer. Cook the garlic, stirring occasionally, until it is light golden brown and perfectly tender when pierced with a fork, about 15 minutes. Meanwhile, bring a medium pot of water (about 5 cups) to a boil over high heat.

Generously season the steaks on both sides with salt and pepper. Heat a large sauté pan over medium-high heat until hot. Add 2 Tbs. of the garlic oil and the steaks. Don’t disturb the steaks until they have a nice brown crust, about 3 minutes. Turn and cook the other side until the steaks are done to your liking, about 3 minutes more for medium rare. Transfer the steaks to a plate and let them rest for about 5 minutes.

While the steaks rest, add 1 tsp. kosher salt and the edamame to the boiling water. Return to a boil and cook, uncovered, until the edamame are tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 2 tablespoons of the garlic oil, the cayenne, and the parsley, if using. Toss to combine. Taste and add salt if necessary.

Holding your knife at an angle, cut the steaks into 1/2- inch-thick slices and transfer to dinner plates. Remove the garlic from the remaining oil and scatter it over the beef. Serve with the edamame and the lemon wedges on the side.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

• 2 cups frozen shelled edamame, cooked according to package directions
• 1 cup silken tofu, drained
• 1/2 tsp. salt, plus more to taste
• Pinch of white pepper, plus more to taste
• 1-1/2 tsp. ground cumin, plus more for garnish
• 3 cloves garlic, minced (about 1 Tbs.)
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice, plus more to taste
• Spiced Pita Chips

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.