Maple-Grapefruit Glaze for Edamame, Beets, and More

More grapefruit from the farmshare.  More creativity required.  Mollie Katzen‘s grapefruit glaze from The Vegetable Dishes I Can’t Live Without  is a flavor-packed citrus revelation that can be used to brighten a host of not-quite-there-yet winter and spring vegetables.  I modify the recipe somewhat, using arrowroot instead of cornstarch, and additional maple syrup to sweeten the bitter grapefruit. Cornstarch produces a shinier coating like you see on the beets below.  For food that looks like food and not plastic in the glare of the papparazzi, use arrowroot.

Time: 30 minutes
Serves: Enough to cover 3 cups of cooked edamame, 3 pounds beets, or similar amount

Ingredients:

Juice of 1 grapefruit, fresh-squeezed
1 T unseasoned rice vinegar
3-4 T maple syrup, to taste
2 t arrowroot powder, dissolved in 1T cold water

1. Whisk together grapefruit juice, rice vinegar, and maple syrup.
2. Heat mixture in a small saucepan over medium heat until just boiling, whisking frequently.
3. Turn heat down and add dissolved arrowroot powder.  Whisk frequently until mixture thickens and becomes glossy, 3-5 minutes. At this point the glaze can be refrigerated and reheated and re-whisked before serving.
4. Drizzle over vegetables of choice and serve immediately. 

Simple Edamame Salad

So easy. So good. Two tips: steam the edamame rather than boiling them to keep them crunchy. Shave the cheese rather than grating it for ultimate texture. Any hard, salty, flaky, buttery cheese will work — I’m partial to sheep’s-milk cheeses, especially those from Spain. Leftover vinaigrette goes well on tomatoes or other vegetables. Can be made ahead, with the cheese and mint added just before serving.

Inspired by Mark Bittman, the Minimalist

Serves: 4-6
Time: ~20 minutes
Make Ahead: Yes

1 package frozen shelled edamame
~3 oz pecorino romano or other similar cheese
handful minced mint

Dressing:
Juice and zest of 1 lemon
2T red wine vinegar
~4T EVOO
sea salt
lots of freshly ground black pepper

1) Steam edamame for 5 minutes or until just tender. Rinse with cold water; drain well.
2) Meanwhile, whisk together dressing ingredients. Don’t skimp on the paper.
3) In bowl, slowly add dressing to edamame. You want the beans to look slick, but not be swimming in liquid. Toss and adjust seasoning to taste.
4) Add shavings of cheese (use a vegetable peeler) and garnish with mint.

Simple Edamame Salad

So easy. So good. Two tips: steam the edamame rather than boiling them to keep them crunchy. Shave the cheese rather than grating it for ultimate texture. Any hard, salty, flaky, buttery cheese will work — I’m partial to sheep’s-milk cheeses, especially those from Spain. Leftover vinaigrette goes well on tomatoes or other vegetables. Can be made ahead, with the cheese and mint added just before serving.

Inspired by Mark Bittman, the Minimalist

Serves: 4-6
Time: ~20 minutes
Make Ahead: Yes

1 package frozen shelled edamame
~3 oz pecorino romano or other similar cheese
handful minced mint

Dressing:
Juice and zest of 1 lemon
2T red wine vinegar
~4T EVOO
sea salt
lots of freshly ground black pepper

1) Steam edamame for 5 minutes or until just tender. Rinse with cold water; drain well.
2) Meanwhile, whisk together dressing ingredients. Don’t skimp on the paper.
3) In bowl, slowly add dressing to edamame. You want the beans to look slick, but not be swimming in liquid. Toss and adjust seasoning to taste.
4) Add shavings of cheese (use a vegetable peeler) and garnish with mint.