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Thanks for the Soybean info...you read my mind as I was just planning on these recipes..

Edamame Dip

Recipe courtesy Alton Brown, 2008
Prep Time:15 min
Level:Easy
Serves: about 2 cups

Ingredients
· 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
· 1/4 cup diced onion
· 1/2 cup tightly packed fresh cilantro or parsley leaves
· 1 large garlic clove, sliced
· 1/4 cup freshly squeezed lime or lemon juice
· 1 tablespoon brown miso
· 1 teaspoon kosher salt
· 1 teaspoon red chili paste
· 1/4 teaspoon freshly ground black pepper
· 5 tablespoons olive oil
Directions
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
Basic Edamame:
· 1 pound edamame, fresh or frozen, in or out of shell
· 1/4 cup water
· Kosher salt, optional
Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.
Yield: 4 servings

Roasted Edamame Salad

Recipe courtesy Alton Brown, 2008
Prep Time:20 min
Cook Time:15 min
Level:Easy
Serves:4 servings

Ingredients
· 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
Directions
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.

Dry Roasted Edamame Brittle

Recipe courtesy Alton Brown, 2008
Prep Time:15 min
Inactive Prep Time:30 min
Cook Time:30 min
Serves:1 1/2 pounds

Ingredients
· 7 ounces dry roasted edamame
· 1 tablespoon soy sauce
· 1/2 teaspoon cayenne pepper
· 1/2 teaspoon kosher salt
· 1 pound 6 ounces sugar
· 12 ounces water
Directions
Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
Line a half sheet pan with a silicone baking mat.
Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the edamame mixture. Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.