INGREDIENTS:
1 tablespoon olive oil
1 tablespoon ground cumin
1 bag "16 ounce" frozen shelled edamame
"green soybeans"
2 tablespoon garlic, minced or pressed about 5 cloves
2 Cup zucchini, rinsed, quartered, and sliced
1 Cup yellow onion, diced
¼ teaspoon ground cayenne pepper
½ teaspoon ground allspice or substitute
cinnamon or pumpkin pie spice
2 tablespoon lemon juice or 1 large lemon, freshly juiced
½ teaspoon dried oregano
1 can "35 ounce" no salt added
Italian whole peeled tomatoes
with basil, diced into small chunks
¼ teaspoon salt
1 Cup frozen yellow corn
INSTRUCTIONS:
1 .Place frozen edamame in a deep saucepan with just enough water to cover.
Bring to a boil over high heat. Reduce heat to medium and cover. Cook for 5
minutes. Drain. Set aside.
2 .While soybeans cook, chop tomatoes, zucchini,and onion.
3 .In a large nonstick saute pan, cook onion in olive oil over medium heat until
soft, about 5 minutes.
4 .Stir in cumin, cayenne pepper, and allspice or
cinnamon/pumpkin pie spice. Cook and stir for about 2 minutes.
5 .Add garlic. Cook and stir for 1 minute.
6 .Stir in the drained edamame, tomatoes, zucchini,corn, and salt.
7 .Cover. Simmer until zucchini is tender, about 15 minutes.
8.Stir in lemon juice and oregano.
9 .Serve immediately.
