Place edamame, corn, onion, garlic, olive oil, salt and pepper into a 13 x 9 pan and stir to combine. Place on middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
Remove from oven and place in refrigerator until completely cool, approximately 30 minutes.
Add tomato, basil and vinegar to mixture and toss to combine. Taste; adjust seasoning as needed. Serve chilled or at room temperature.
1. Wash your hands and clean your cooking are. Combine the marinade ingredients in a bowl. Add quail to marinade, cover, and refrigerate for at least 2 hours.
2. Combine all the fresh salad ingredients in a medium bowl; refrigerate.
3. On medium-high heat, grill quail for 1-2 minutes per side; let rest for 10 minutes.
4. Arrange the fresh salad on a plate. Drizzle the dressing ingredients on top of the fresh salad.
5. Place grilled quail on top of or next to the fresh salad and serve.
Nutrition facts per serving: 300 calories, 19g total fat, 2.5g saturated fat, 0g trans fat, 160mg sodium, 15g total carbohydrate, 6g dietary fiber, 3g sugars, 19g protein, 110% vitamin A, 45% vitamin C, 10% calcium, and 20% iron. Perfect Daily Values are based on a 2,000-calorie diet.
1. Wash your hands and clean your cooking area. Combine all measured marinade ingredients in a large bowl.
2. Add dove breasts to the marinade; turn breasts to distribute marinade evenly.
3. Cover and marinate in the refrigerator for 2 hours.
4. Grill dove over a medium-high heat flame for 4-6 minutes. Serve on a bed of greens and dip in your favorite side sauce.
Nutritional facts per serving : 170 Calories, 12g total fat, 2.5g saturated fat, 0g trans fat, 55mg sodium, 2g total carbohydrate,0g dietary fiber, 2g sugars, 14g protein, and 20% iron. Percent Daily Values are based on a 2,000 calorie diet.
To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.
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