Recommendation

For you, from Alton Brown.

Roasted Edamame Salad


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.

Now here is my recommendation:

Don't make this, throw it in a glass container, leave it on the table by the door and walk away. Don't allow Kate to look through the bag, knock it on the floor, spill the cake and potatoes and break the container. Once the container is broken don't fish the food out of the container and think - maybe it's okay. It's NOT okay. It definitely has broken shards in it and don't try to feed it to your husband in between work and his church meetings while sitting in a parking lot. Do invest in some more plastic containers - just buy the bento boxes already.