Edamame Arugula Spread

Adapted from Epicurious

1 pound (one bag, generally) shelled frozen edamame

1 garlic clove

1/4 c. olive oil plus extra for the top

1/4 c. finely grated pecorino or parmesan cheese

1/2 ts. finely grated lemon zest
juice of 1/2 lemon

1 c. baby arugula


Cook edamame in boiling water until tender, about 5 minutes. Drain.

Pulse edamame in food processor until coarsely chopped, then transfer half the mixture to a large bowl. To the other half still in the food processor, add olive oil, garlic, pecorino, lemon zest, lemon juice, and salt to taste. Purée until smooth. Add to bowl. Coarsely chop arugula and gently fold into edamame mixture. Drizzle with more olive oil before serving and top with a little more pecorino if you want.

You can make this a day ahead and just leave the arugula out until right before you serve it. Serve with crackers or crostini.


Sarah is a Bellingham local and happens to have a wonderful food blog – In Praise of Leftovers. Her insights in the kitchen are sure to inspire you.

“Snootiness seems to be rampant in the food world and I hope you don’t encounter that here. For me, the kitchen is more about being together than about making the perfect meal. It’s also about making do–seeing what’s around, rescuing ailing vegetables from the brink, taking advantage of simple things like dried beans or grains. And nothing makes me happier than finding a way to use all the random bits in my fridge.”
Happy Scrounging!
Sarah Murphy-Kangas