Roving Lemon Cookbook Challenge: Corn, Edamame and Red Pepper Salad

We had our lovely friends, Dale, Hannah and baby Parker over for the first serving of roving lemon cooking. To meet the challenge, I prepared Corn, Edamame and Red Pepper salad along with Lemongrass Cashew Chicken from a Vietnamese cookbook. The meal was a hit, so I also served the same meal at my work for the Holiday Cheer Potluck.

Corn, Edamame and Red Peper Salad

One 16 oz. bag frozen shelled edamame
4 cups frozen corn kernels
1 small red onion, peeled and cut into medium dice
1 large red ell pepper, cut into medium dice
1/2 cup plain yogurt
1 scant teaspoon mild, toasted sesame oil
1 tbsp soy sauce
7 or 8 dashes of Tabasco
Salt and freshly ground black pepper
3 tbsp sesame seeds, toasted

Cook the edamame and frozen corn separately, drain veggies and rinse under cold water. Combine edamame, corn, red onion and bell pepper. Set aside while making the dressing. Combine yogurt, sesame oil, soy sauce and tabasco. Whisk until smooth. Pour the dressing over the salad and stir together. Season to taste with salt and freshly ground pepper. Sprinkle the salad with the toasted sesame seeds. Can be served cold or at room temperature. May be prepared one day in advance.


Fresh Chicken with Lemon Grass and Cashew Nuts

-Vegetable oil
-2 small dried chilies
-1 clove garlic, chopped
-1 lb lean chicken sliced (I use thighs for more flavor)
-1/2 tsp sugar
-1 tbsp oyster sauce
-1 tbsp Nuoc Mam sauce
-3 tbsp chicken stock
-1 cup roasted, unsalted cashew nuts (calls for 1/2 cup, but I like this recipe with more cashew nuts)
-1 tbsp finely chopped lemon grass
-4 shallots, cut into quarters

1-With a drop or two of oil, stir fry the chilies until cooked evenly; set aside
2-Stir fry the garlic with a few more drops of oil until golden. Add the chicken slices, sugar, oyster and Nuoc Mam sauces and stir fry until the chicken is golden in color. Lower the heat and add the stock. Cook for a few more minutes, stirring occasionally.
3-When the chicken is thoroughly cooked, add the cashew nuts, lemon grass, shallots, and chilies, and stir several times, being careful not to break the chilies. Remove from the heat and serve.


Look at little Parker enjoying her Corn, Edamame and Red Pepper salad!