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Edamame

April 27, 2015

Authored by Kata Hribar, UMN Public Health and Nutrition Colorful, plump and sweet – fresh green soybeans have been a staple in both Japanese and Chinese cuisine and are increasing in popularity here in America. Edamame, the Japanese name for edible soybeans, are immature soybeans, harvested after about 80 percent of their growth and are… Read More →

Fattoush Salad with Chickpeas and Market Vegetables

by Market Chef Heather Hartman Serves 4 This is a great recipe for using chickpeas and day old bread. Leftover chickpeas can be frozen, and used for hummus, put into salads, or baked with spices for a fun, protein packed snack. You can also use black eyed peas, or soybeans. Check out Rosemount Fresh Market’s… Read More →