Skillet edamame, corn, and tomatoes with basil oil from Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors (page 174) by Martha Stewart Living

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Notes about this recipe

  • ksg518 on September 18, 2024

    Very nice succotash using edamame instead of lima beans. I didn't bother blanching the basil for the oil. Don't skip the white balsamic at the end - it brightens the entire dish.

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