Super Simple Garden Recipes: Broccoli & Edamame w/ Soy Sesame Dressing
This recipe added terrific flavor and texture to a meal of grilled chicken thighs and colorful quinoa .
What to do when it’s mid-January and you are wishing you left more space in your July - October crop plan to allow for a more robust winter harvest? We’ve already eaten most of the carrots we left in our garden to sweeten up and the greens that got big enough to harvest over winter have already been enjoyed. Now we’re just hanging in there for the greens we sowed later in the fall to start growing again in February. In the meantime, we are enjoying successions of indoor microgreens.
Maybe you’ve joined a winter CSA and you don’t have this issue or you just make a trip to the grocery store and buy some more veggies. Well, for us, we are finding ourselves heading to our chest freezer, where we’ve currently got a hefty supply of broccoli and found some frozen edamame in there, too!
When Rainshadow Organics had a super sale on crates of broccoli at the August 4th Bend Farmers’ Market, I bravely ventured out in the smoke and promptly blanched the florets (put them in boiling water and then ice water), and froze them on baking sheets (so they wouldn’t stick together) before loading them into gallon freezer bags. It seemed like a good use of time at the time, and having a sense of food security in the vegetable food group right now definitely made it worth it!
When the main heads of our June 20 transplanted broccoli were ready to harvest by August 18 (after many sessions of jet-spraying aphids), and our broccolini kept on producing all summer long, we ate some of our harvest fresh, but froze much of it as well, preserving all those nutrients for delicious winter meals!
Ingredients:
about 2 cups frozen broccoli
12 oz frozen shelled edamame
Dressing Ingredients:
1 tablespoon maple syrup
1 tablespoon tahini
2 tablespoons apple cider vinegar
1/4 cup+ 1 tablespoon tamari or soy sauce
1 tablespoon sesame oil
Sesame seeds
Instructions:
Preheat your oven to 425 degrees F and place frozen broccoli in one layer on a baking sheet. Roast until lightly browned/crispy.
Place all of the dressing ingredients into a bowl and mix well.
Boil edamame (per package instructions) and then add to a medium bowl with the roasted broccoli.
Toss the broccoli and edamame with 2-3 tablespoons of the sesame dressing and enjoy!
Use the leftover dressing within a few days, drizzled over salad or steamed veggies (or make this recipe again)!
