Woody’s Gourmet Recipes

Salted Edemame

1 lb frozen shelled edemame
1.5-2 Tbs Woody’s Gourmet fresh herb sea salt

- Bring 6 cups of water to a rolling boil.
- Add 1 lb frozen shelled edemame, boil for 5 minutes.
- Drain edemame in a colander.
- Add Woody’s Gourmet fresh herb sea salt and stir.
- Add additional Woody’s Gourmet fresh herb sea salt to taste (some folks love it salty!).
- Serve hot or refrigerate for later.

Veggie Breakfast Burrito

5 eggs
3/4 cup yellow onion, diced
4 cloves fresh garlic, minced
1 medium vine ripened tomato, diced
3 oz sharp cheddar cheese, grated
1 cup fresh vegetables (ie diced zuccini, red bell peppers, mushrooms)
1.5 Tbs olive oil
1 Tbs ground cumin
1.5 Tbs ground coriander
1-2 tsp red pepper flakes (to taste)
1 Tbs Woody’s Gourmet fresh herb sea salt
sour cream
toasted whole wheat tortillas

- Crack eggs into a bowl with Woody’s Gourmet fresh herb sea salt and whisk gently until mixed together.
- In large skillet on medium high heat, add 1 Tbs olive oil and onions. Cook for 5-7 minutes, stirring frequently, until onions become translucent.
- Add fresh garlic and red pepper flakes then cook for another 1-2 minutes.
- Add fresh vegetables and cook for 5 minutes or until vegetables are tender.
- Add ground cumin and coriander to mixture and stir thoroughly and seasoning is stirred into vegetables.
- Add additional 2 tsp olive oil to mixture then add eggs to vegetable mixture over medium heat, stirring constantly until eggs are cooked through. This should take about 5 minutes.
- Turn off heat and add cheddar cheese and diced tomato. Stir thoroughly until cheese is melted.
- Heat tortillas in a clean skillet over medium high to toast the tortillas.
- Spoon egg/vegetable mixture into tortillas, serve with a dollop of sour cream.
- Serves 4-5 people.

Pasta with Mozzarella and Tomatoes

1 package (16oz) pasta
4 cups of vine ripened summer tomatoes, diced
1 cup fresh basil, roughly chopped
4-5 cloves fresh garlic, minced
2 tsp red pepper flakes
3 Tbs olive oil
8 oz fresh mozzarella, diced
3 Tbs Woody’s Gourmet fresh herb sea salt
3 Tbs Woody’s Gourmet Oak-aged Cider Vinegar

- Bring 10 cups water to rolling boil, then add pasta and cook. Drain and sit to the side.
- Dice tomatoes, basil, cheese and garlic.
- In pot used for pasta on medium heat, add oil and garlic. Cook for approximately 2 minutes then add red pepper flakes, tomatoes and pasta.
- Cook for another 2-3 minutes over medium low heat.
- Remove from heat and place in large serving bowl.
- Add basil, mozzarella, Woody’s Gourmet Oak-aged Cider Vinegar and Woody’s Gourmet fresh herb sea salt.
- Add additional cider vinegar and fresh herb sea salt to taste.
- Serve warm and enjoy.
- Serves 5-6