Just like in a restaurant

Patrick prepared the edamame by salting it, letting it sit for 15 minutes, boiling it and salting again. It tasted just like what you get at a sushi place, only the skins were a little fuzzier.



Here are the green beans I mentioned in my last post. I just sauteed them in olive oil with some minced garlic, salt and pepper. The garlic got all fried and crisp—that added a pleasant textural surprise. Here's what I mean about keeping beans and grains on hand: There's no excuse for not eating a square meal. Here the beans are over whole oat groats and a side of a black-eyed pea/mayo mashup inspired by egg salad.