Saturday, June 18, 2011

Roasted Edamame Salad

Let's say I am trying to find out if there are more babies born each year in a particular month.  Or if there is a month where the least amount of babies are born.  How do you think I would go about that google search?

Option 1 - Short and Sweet
"babies born each month"

Option 2 - Old School
"babies + (common dates of conception or common date of births) + frequency"

Option 3 - In the Form of a Question
"Dear Google, 

How are you doing today?

I was just wondering, what is the most common month when babies are born?  While you are at it, what is the least common month?  

Hugs and Kisses, 

Option 4 - Start Broad, Click to Find More
"baby birth statistics"

What kind of searcher are YOU?  98% of the time my searches are in the form of a question.  While I do not write a letter to google each time I search, I do like to treat google as much like a human as possible.  Just like how I treat my dog.  It is called respect, people.  

If you were wondering, after some research, the answer to the questions seems to be that most babies are born in late fall.  The least amount of births happen somewhere in late winter/springish.  These are US statistics and are semi-unofficial.  But that seems to be the trend.  

Try this salad!  It is so good!  Roasting the edamame and corn makes it nutty and delicious.  This could also be eaten with tortilla chips as a salsa type thing.  

Roasted Edamame Salad
by Alton Brown via FoodNetwork

12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

(Servings: 4, Prep/Cook time: 40 min., Chill time: 30 min., Difficulty: Easy)

foodforscot Ratings:

Shanon (taste):  8/10
Scot (taste):  9/10
Effort:  2/5
Dishwashing Effort:  2/5

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