It’s no secret I’ll eat sushi any chance I can. I’ve never made it at home because my husband is quite the opposite. He does not care for sushi at all. So I have my sushi buddies who I can count on to go with me when the craving strikes. My friend Terry is the one I go with most often. Our tastes and preference are almost an exact match. A couple of my sushi buddies moved away to Hawaii years ago and I miss our dinners together. One thing they usually ordered is edamame. I was thinking of them the other day when I was making Sesame Lime Edamame and wishing they could be here to enjoy it with me.
A few flavors combined together can make an extraordinary dish. Recipes with minimal ingredients are sought after at an ever increasing rate. Time probably plays a factor. Budget and cooking experience are also considerations. A few moments ago my mom said she would not make a recipe again because it was too hard. This is when simplicity along with the right flavor combo would be more appealing to her and many others.
Five ingredients or less was the challenge. Water, oil, and salt are freebies since they are so common. It seems like an easy thing to do. The difficulty factor come in once you get into wanting to add a pinch of this or a splash of that for flavor. Baking was out. Well, plain bread was an option because it is made with flour, yeast, liquid, salt, and fat. Since I’ve done basic white bread I thought something else was in order.
My thoughts went toward produce. When it is fresh picked from the garden it needs little else. A perfectly ripe tomato sliced and sprinkled with salt and pepper is heaven on a plate. However, that isn’t exactly a recipe. Neither is peeling and eating a peach. So I thought of beans and at the same time had a craving for sushi. The two collided and resulted in a choice of what to make for the Five Ingredient or Less recipe challenge for Sunday Supper.
How is the sesame lime edamame? It’s earthy, nutty, and citrusy all in one. Toasted sesame seeds are crushed with kosher salt and lime zest in a mortar and pestle. The mixture plus fresh lime juice is stirred with warm edamame. I served it as a side with lime wedges. You could also serve it as an appetizer. Another option is to have it as one of the fillings in a spread for build your own lettuce wraps. There are many possibilities.
Do recipes with five ingredients or less sound good to you? If so, scroll down to find a list from beverages all the way to dessert plus a link to an article on recipe substitution tips. Special thanks to TR from Gluten Free Crumbley for hosting this Sunday Supper virtual event.
Sesame Lime Edamame
- 10 ounce package frozen shelled edamame
- 1 tablespoon toasted sesame seeds plus more for garnish
- Zest of 1 lime
- 1/2 teaspoon kosher salt
- Juice from 1/2 lime
- Optional lime wedges for serving
Cook edamame according to package instructions. Drain and place in a medium bowl.
Use a mortar and pestle to smash together sesame seeds, lime zest, and salt. You could also use a spice grinder by pulsing until seeds have broken apart. You do not want to finely grind.
Add sesame seed-lime zest mixutre to edamamde. Add lime juice. Gently stir to combine.
Sprinkle sesame seeds on top. Serve with lime wedges (if using).
Sesame Lime Edamame has nutty flavor from toasted sesame seeds and is brightened up with fresh lime zest and juice. Serve it as a side dish or appetizer.
Recipe adapted from one in Cooking Light magazine May 2014 edition.
Are you looking for simple dishes to make? Take a look at these 5 ingredients or less recipes by Sunday Supper tastemakers:
- 2 Ingredient Orange Juice Frosty Drink by The Educators’ Spin On It
- 5 Ingredient Sangria by Our Good Life
- Pina Colada Summer Smoothie by Cosmopolitan Cornbread
Appetizers and Snacks
- 5-Ingredient Creamy Avocado Dressing by Take A Bite Out of Boca
- Crescent Jalapeno Poppers by The Weekend Gourmet
- Crockpot Chicken Chili Dip by The Crumby Cupcake
- Gluten Free Peach Salsa by Gluten Free Crumbley
- Goat Cheese Stuffed Zucchini Rolls by Food Done Light
- Marinated Feta Tomato Skewers by Noshing with the Nolands
- Roasted Chili-Lime Peanuts by Casa de Crews
- Strawberry Coconut Soup with Mint by The Wimpy Vegetarian
- 5 Ingredient Baked Fajita Chicken by Recipes Food and Cooking
- Abruzzo Style Cannellini Beans with Fennel and Chicken by Delaware Girl Eats
- Crab Pasta by Caroline’s Cooking
- Five Ingredient Slow Cooker Teriyaki Chicken by Nosh My Way
- Fool-Proof 3 Ingredient Steak Marinade by MealDiva
- Grilled Portobello Mushrooms by Palatable Pastime
- Healthy Chocolate Protein Pancakes by Momma’s Meals
- Homemade Porcini Almond Fresh Pasta by The Joyful Foodie
- Nutella BLT Sandwich by Brunch with Joy
- Salmon in Puff Pastry by Sew You Think You Can Cook
- Simple Brined Roast Chicken with Herbs and Garlic by Crazy Foodie Stunts
- Simple Grilled Tilapia by Cooking Chat
- Shrimp and Asparagus with 5 Ingredients by eating in instead
- Skirt Steak and Grilled Potatoes for a Crowd by Family Foodie
- Slowcooker Ravioli Lasagne by Jane’s Adventures in Dinner
- Brazilian Black Beans by Curious Cuisiniere
- Korean Seasoned Dried Squid (Ojingeochae muchim) by kimchi MOM
- Mashed Cauliflower with Parmesan by Hezzi-D’s Books and Cooks
- Sauerkraut and Apple Salad by Cindy’s Recipes and Writings
- Sesame Lime Edamame by Magnolia Days
- Southern Style Squash Casserole by Recipe for Perfection
- Tomato, Avocado and Bacon Salad by Peanut Butter and Peppers
- Apple Drop Candy by What Smells So Good?
- Chocolate Toffee Cookies by NinjaBaker.com
- Coconut White Chocolate Truffles by That Skinny Chick Can Bake
- Creamy Coconut, Roasted Strawberry Chocolate Chip Popsicles by Simply Health Family
- Easy No Churn Peach Frozen Yogurt by Bobbi’s Kozy Kitchen
- Easy Rhubarb Crumble by A Day in the Life on the Farm
- Fluffernutter Cookies by Pies and Plots
- Magic Pudding Dessert by Grumpy’s Honeybunch
- No-Churn Mint Chocolate Chip Ice Cream Cake by Cupcakes & Kale Chips
10 Easy Recipe Substitutions by Sunday Supper Movement
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