Today, I got this informative Summer Guide in an email, so I checked it out. There's an Edamame and Penne Salad with Feta recipe in here, too-sounds YUMMY!
Edamame and Penne Salad with Feta
Serves 4; 11/2 cups per serving
Toss this unusual salad together the next time you want something different for a brown-bag
lunch. The bright green edamame and shiny black beans provide complementary tastes and a nice color contrast.
4 ounces dried multi-grain penne
2 cups frozen shelled edamame (green soybeans), thawed
1/2 15-ounce can no-salt-added black beans, rinsed and drained
1/2 cup chopped green onions
2 tablespoons snipped fresh parsley
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra-virgin preferred)
2 medium garlic cloves, minced
11/2 to 2 teaspoons finely chopped fresh rosemary or
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
3 ounces low-fat feta cheese, crumbled
Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.
Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber
scraper, fold the pasta and feta into the mixture.
Cook’s Tip: If you make this salad to enjoy the next day or have leftovers, squeeze lemon wedges over it just before serving to “brighten” the flavors.
Nutrition Analysis (per serving)
Calories 320, Total Fat 10 g, Saturated Fat 2.0 g,Trans Fat 0.0g,
Polyunsaturated Fat 1.0 g, Monounsaturated Fat 3.0 g, Cholesterol 8 mg,
Sodium 453 mg, Total Carbohydrate 38 g, Dietary Fiber 9 g, Sugars 6 g,
Protein 21 g, Dietary Exchanges: 21/2 starch, 2 lean meat
This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association.
Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at www.deliciousdecisions.org.
You can check it out and download the pdf here:
StartSummerWalkingGuide2010.pdf (application/pdf Object)
It's hot and humid; 84 feels like 104, but I managed to get 5 miles in this morning at 8am. I even did a sprint up Hell Hill, after being stopped by a lady asking for directions to the lake..."what lake??" KIDDING!! I sent her up the road, and resumed my treck up Hell Hill with renewed vigor, and sprinted, just to get to the top before my legs and lungs gave out!!
Hopefully, we'll get rain-radar indicates another big storm moving over the upper half of our state, with another moving in from the SW. I watered my tomatoes, basil and peppers, (I call it my Tex-Italian Garden), which are producing fruit amazingly fast now-humidity is good for them. I planted fajita peppers, poblano peppers, Roma tomatoes, cherry tomatoes, and parsley, all in containers. One tomato is having a rough time; the pot is obviously a wrong choice, too small...next year I will do better. These Bonnie plants from Lowe's are HUGE and very healthy, compared to past seasons' wimpy plants.
It's so humid, my camera fogged up...