We're big fans of Mark Bittman and his Minimalist approach to cooking. When he came up with 101 easy picnic recipes, we couldn't wait to try them out. We used his video recipe for edamame salad with fresh mint, lemon and Pecorino cheese a couple nights ago. Paired with bruschetta and a little herbed goat cheese, it was a perfect light summer meal.
We liked the recipe so much, we decided to make it again last night to take to an outdoor concert. But we thought we'd mix it up a little. Why not turn it into a dip?
We used the exact same ingredients, but this time we blended them together in the food processor, streaming in the olive oil, and served it with pita wedges. It was delicious!
Just a handful of simple ingredients, but it's loaded with bright flavors.
NY Times: 101 Picnic Dishes to Make in 20 Minutes
Related: Tip: How To Use Frozen Edamame
(Images: Joanna Miller)