Well, summer hit the miserably hot over a hundred Fahrenheit every day stage early this year (at least it seems early to me, but this is only my third Texas summer). I'm avoiding turning the oven on at all costs so am digging into my repertoire of cold foods. This is pretty heavy on the ginger, but is delicious on crackers or carrot sticks.
Gingered Edamame pâté
1 LB shelled edamame
2 tbs sesame oil
2 tbs soy sauce
3 tbs agave nectar or honey
2 tbs rice vinegar
2 tbs fresh diced ginger
Boil the edamame in salted water for about 5 minutes
(they will begin to float).
Run cold water over the beans to chill them.
Throw everything in a food processor and process until
Easy. Delicious. Barely any heat usage!