For those of you that have been following the Food Marriage Blog, I’m sure you have come to know and love the Game Day Recipe feature every Sunday. Today’s game day recipe is extra special!! Not only is it a game day with football, but also the beginning of the NBA season after the lockout (that means very happy husbands!) AND….it is Christmas Day!!!!!
- 1 cup shelled edamame beans (I bought two 10 oz packages of the beans in their pods, cooked them, and then shelled enough for one cup. Then I saved the extra to serve alongside it).
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh leon juice
- 1 tablespoon Asian sesame oil
- 1 teaspoon soy sauce
- 1 clove garlic (minced or pressed)
- 1 to 3 teaspoons of water, as needed
- About 24 cherry tomatoes
- 1 teaspoon toasted sesame seeds.
- Follow instructions on your edamame packaging to cook them. My package said to bring a pot of salted water to a boil, add in your edamame pods, bring back to a boil and cook for an additional 2 minutes.
- Drain and let the edamame cool.
- Shell your edamame until you have enough beans for one cup. Save the remaining edamame pods for later.
- Combine the edamame beans, cilantro, lemon juice, sesame oil, soy sauce, and garlic in a food processor and puree until smooth, scraping down the sides as needed. (The puree should be thick enough to hold its shape, but not too stiff. Add a teaspoon or two of water and pulse a few times if needed).
- Refrigerate until you are ready to stuff the tomatoes.
- Cut about 1/4 inch from the top of each cherry tomato and use a paring knife or small spoon to scrape out the insides of the tomato. Discard the insides.
- Set the tomatoes upside down on some paper towels and let drain for about 30 minutes.
- Spoon the edamame puree into each of the cherry tomatoes.
- Sprinkle with sesame seeds and arrange on a platter (Here’s where you can also add in the extra edamame beans onto the platter as well)
xoxo, Food Marriage