Edamame Summer Salad

This edamame summer salad boasts pan-roasted edamame and sweet corn tossed together with tomatoes, cucumber, onion and feta, dressed with a garlic lemon vinaigrette. So fresh and tasty! 

 

It’s been a while since Food Network was one of the channels I could watch on my cable tv list but when I was searching online for recipes with edamame, I came across one by Alton Brown on their website.

It sounded simple enough with edamame, corn and tomatoes but, weirdly for a summery salad, it wanted me to turn the oven on to roast the edamame and corn. Really, Alton? I don’t know where he lives but in the southern United States no one, and I mean no one, would turn their oven on to make a summer salad. 

Because we aren’t crazy. And, yes, I know it’s March right now but I’m still not turning my oven for this. Most unnecessary! 

I did like the idea of roasting the edamame and corn for a little extra flavor and crunch though so a hot skillet seemed the way to go. And I decided to add even more summer vegetable freshness with cucumber. And carrots and jalapeño and feta. 

This is the best kind of salad, the kind you can eat for days and it just gets better. Nothing that wilts! I've had it for lunch the last few days and I'm going to be sad when it's gone. 

Edamame Summer Salad

I give my amounts for the salad ingredients but know that you can add more or less according to your tastes. Love tomatoes, up the amount. Not such a fan of cucumber, put less. Want to add some basil like Alton does? Knock yourself out. It’ll still be good. 

Ingredients

For the vinaigrette dressing:

1/3 cup or 80ml olive oil

3 tablespoons fresh lemon juice

1 clove garlic

2 spring onions (white part only, save green for salad)

1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

For the salad:

2 cups or 280g shelled edamame 

1 cup or 140g fresh or frozen corn kernels

1/2 cucumber

1/4 purple onion, thinly sliced

1 ½ cups or 210g cherry or grape tomatoes

1 ½ cups or 110g shredded carrots

1 fresh jalapeño - optional

3 ½ oz or 100g feta cheese

Reserved green part of 2 spring onions

Method

Combine the ingredients for the vinaigrette in a small jar or container with a lid. Close the lid and shake well.

In a nonstick skillet over medium high heat, sauté the edamame, stirring very frequently, until the edamame is scorched a little in spots. 

Transfer it to a plate to cool. 

Repeat with the corn.

Thinly slice the purple onion. 

Put the onion in a large bowl and pour over three-quarters of the vinaigrette. Finely mince the jalapeño, if using, and add it to the dressing bowl. Press the onion and jalapeño down into the dressing to cover. 

Cut the little tomatoes in half.

Cut the cucumber in half lengthwise and scoop out the watery seeds with a small spoon. Chop the rest. 

Crumble the feta with the tines of a fork and slice the green part of the spring onion into small pieces. 

Add the edamame and corn to the dressing bowl and toss well. 

Add in the tomatoes, cucumber and carrots. 

Taste and see if you need to add the rest of the vinaigrette. If not, store any unused dressing in the refrigerator for another salad. Garlic lemon vinaigrette is lovely on leafy greens. 

Finally, add in the crumbled feta and toss gently to combine. 

You can add the spring onion greens directly to the top in the bowl and serve or transfer the salad to a serving plate and sprinkle them on. 

Refrigerate any leftovers and enjoy them for several days, if they last that long. 

Enjoy! 

Welcome to the 4th edition of Alphabet Challenge 2026, brought to you by the letter E. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the E recipes below:

• Karen’s Kitchen Stories: Corn and Edamame Salad
• Mayuri’s Jikoni: Dim Posto - Bengali Egg Curry
• Blogghetti: Easter Candy Charcuterie Board
• Food Lust People Love: Edamame Summer Salad
• Sneha’s Recipe: Eggless Banana Chocolate Cake
• Jolene’s Recipe Journal: Baked Beef Empanadas
• A Messy Kitchen: Golden Egg Bread
• Culinary Cam: Mayak Gyeran: A Riff on Korean Marinated Eggs
• A Day in the Life on the Farm: Souper Easy Quiche
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whipped Feta Lemon Zest & Basil Deviled Eggs

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing 

C. Traditional Cullen Skink 

D. Coconut Cream Date Caramel 

E. Edamame Summer Salad - this post!

To check out the Alphabet Challenges for 2024 and 2025, click here.

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Savory Garlic Rice Noodles

Ever so slightly sweet and super flavorful, these savory garlic rice noodles are made with kway teow tossed in sauteed garlic and green onions with brown sugar, soy sauce, oyster sauce and sesame oil. 

Kway teow (粿條) translates to "rice cake strips" which are used in many dishes from stir-fries to soups. They are easy to prepare because no cooking is necessary. Just soak them in boiling water until they soften, drain and rinse! 

In Southeast Asia char kway teow is a popular stir-fry dish made with those flat, wide rice noodles and a variety of vegetables with a mix of proteins, primarily chicken and seafood.  It’s one of our favorite things to eat and the dish our younger daughter usually orders when we go to the Malaysian restaurant we love in Houston. 

When our host for this week’s Sunday FunDay proposed Noodles as our theme for today, since March is National Noodle Month, I knew I wanted to use kway teow in a simple side dish that was quick to the table, with staple items I always have on hand. (It has been one of THOSE weeks, folks.) This one fits the bill nicely. 

Savory Garlic Rice Noodles

Check out the photo of the kway teow under the ingredients list so you can see how wide they are – about 1 cm wide or ½ an inch. I buy them in an Asian grocery store but I have seen them randomly in the international aisle of my regular supermarket. They are also available online. This recipe is adapted from one on Budget Bytes.

Ingredients

6 oz or 170g kway teow or flat, wide rice noodles

2 tablespoons oyster sauce

1 tablespoon reduced salt soy sauce

1 tablespoon brown sugar

2 teaspoons toasted sesame oil

4 cloves garlic

5-6 green onions

2 tablespoons butter

Optional for garnish: black or white sesame seeds or a combo!

Optional for serving: sliced fresh red chili peppers

Method

Soak the noodles in boiling water according to package instructions.

Drain well and rinse in a colander. Mine took about 10 minutes to get al dente but I’ve bought ones before that only took 6-8 minutes.

In a small bowl, stir the oyster sauce, brown sugar, soy sauce and sesame oil together until well combined and the sugar has dissolved.

Mince the garlic and slice the green onions, setting the green bits to one side. 

Melt the butter in a large pan over medium heat. Once the butter is melted and bubbly, add the garlic and the white part of the onions and sauté until for 2-3 minutes or until they are soft and fragrant.

Set aside some of the green bits for garnish and then add the rest into the pan and give the whole thing a stir. 

Turn the heat off under the pan. Add the kway teow and toss well to coat the noodles in the buttery onions and garlic. 

Add the oyster sauce mixture to the pan and toss again, once again, to coat. 

Turn the heat on again low and gently warm the noodles to serving. 

Garnish the noodles with the reserved sliced green onions and sesame seeds, if desired, then serve.

I also like to offer some sliced hot chili peppers alongside, for those who like things spicy!

Enjoy!

As I mentioned above, March is National Noodle Month and today we are sharing recipes to help you celebrate. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Brown Butter Sage Noodles from Our Good Life
• Garlic Lover's Pasta from A Messy Kitchen
• Kung Pao Noodles from Karen's Kitchen Stories
• Manchow Soup from Mayuri's Jikoni
• Protein Packed Noodle Bowl from A Day in the Life on the Farm
• Savory Garlic Rice Noodles from Food Lust People Love
• Sour Cream Noodles from Sid's Sea Palm Cooking
• Stir Fry Noodles with Beef from Amy's Kitchen Adventures
• Vegan Thai Peanut Butter Noodles from Sneha's Recipe
  
  

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Chantenay Carrot Ginger Soup

This Chantenay Carrot Ginger Soup is made with small, sweet Chantenay carrots and lots of fresh ginger, garlic and yogurt, a warming bowl of goodness.

My older sister Tanya was a huge fan of cooked carrots, often cooking up a pot of sliced ones to serve as a side dish or frankly just to eat the whole lot as a meal. I must admit that I also cooked them as a side dish but way, way more rarely. Carrots had to be just about the last item in the vegetable drawer for me to choose them as a cooked side dish.

My younger daughter was even less of a fan than I was. When I would serve cooked carrots, I’d give her a few raw carrot sticks as her side. Hey, she was eating vegetables and since they weren't my favorite either, I completely understood. 

But soup? Soup changes everything. Sweet carrots roasted then pureed in delicious savory soup is perfect for rainy cold days, especially with plenty of warming fresh ginger. 

Chantenay carrots are a British-grown heirloom varietal known for their diminutive size and extraordinary sweetness. Originally cultivated in the Chantenay region of Northern France as far back as the 1800s - hence the name - they fell out of favor there in the 1960s when food production became increasingly mechanized. 

They are enjoying a resurgence of popularity in the UK now though. Whenever I see a bag in my local grocery store, I cannot resist buying some. They are so sweet and so cute! 

Chantenay Carrot Ginger Soup

If you can’t find Chantenay carrots, substitute seasonal local carrots from wherever you live. If the internet research can be believed, smaller young carrots are sweeter than larger older ones. This recipe is adapted from one on The Mediterranean Dish. 

Ingredients  

Extra virgin olive oil

1 lb or 450g Chantenay carrots, scrubbed

Fine sea salt 

Freshly ground black pepper

2 large garlic cloves

2 in or 4 cm knob fresh ginger

4 cups or 960ml vegetable or chicken stock, divided

1/4 cup or 61g Greek yogurt, plus extra drizzled for serving, optional

1/4 teaspoon ground cumin

Method

Preheat your oven to 375°F or 190°C and line a baking pan with a silicone liner or baking parchment for easy clean up. 

Peel and mince the garlic and ginger. 

Trim the roots ends off of the little carrots. 

Pile them in your lined baking pan and drizzle them with olive oil. Sprinkle on a few good pinches of salt and a few generous grinds of black pepper. 

Use your clean hands to toss the carrots around to distribute the salt and pepper and coat them with the oil. Spread them out in a single layer.

Roast the carrots for 20 minutes. 

Stir them around and roast for another 10-12 minutes or until they are fork tender and slightly caramelized. Remove from the oven and set aside to cool.

When the carrots are cool enough to handle, place them in a blender along with the garlic, ginger and some of the broth. 

Puree until the mixture is smooth. Transfer the carrot puree to a heavy cooking pot.

Add the remaining stock to the blender and give it a swish so you don't leave any pureed carrots behind. Pour that into the pot. Place the pot on medium heat and bring it slowly to a low boil. 

Stir occasionally and cook for about 30 minutes or until it’s reduced slightly and the garlic odor has tempered.

Turn the heat to medium-low and stir in the yogurt and ground cumin. 

Cook till it's heated through then remove from the stove.

Transfer to serving bowls and add a few drizzles of yogurt to garnish, if desired. 

Enjoy!

It’s Sunday FunDay and today we are sharing dishes cooked with root vegetables. Many thanks to our host Mayuri of Mayuri’s Jikoni. Check out the links below. 

• Alu Kangmet - Manipuri Potato Mash from Mildly Indian
• Arbi Ka Paratha from Mayuri's Jikoni
• Beetroot Paneer Rice with Leftover Rice from Cook With Renu
• Chantenay Carrot Ginger Soup from Food Lust People Love
• Ginger Almond & Poppy Seed Vadi from Sneha's Recipe
• Maple Miso Root Vegetable Medley from A Messy Kitchen
• Parsnip and Leek Soup with Cumin and Mustard Seeds from Karen's Kitchen Stories
• Roasted Beet Galette from Amy's Cooking Adventures
• Roasties from Sid's Sea Palm Cooking
• Sweet Potato Shepherd's Pie from Making Miracles

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Chantenay Carrot Ginger Soup! 

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