— Diane Dankert

So, yeah, edamame is a great thing just to be able to kind of sprinkle onto, um, sprinkle onto foods basically. So I'll put 'em on top of salads, I'll put 'em on top of ramen, I'll, you know, mix 'em into stir fries. Uh, I definitely use those all the time to be able to just kind of add to the top of things. Um, lately my kids have been really into, uh, roasted edamame too, where you'll basically dehydrate the edamame and then coat them in like a plant-based milk or something like that and then put different seasonings on them and then, um, dehydrate them again. So it basically kind of pulls all the flavors into it as well. And they just pop those like really fast. It's amazing how fast I go through them, but, uh, definitely, you know, a, a lot of different uses to be able to do that. Um, you know, even in, uh, like, uh, you know, Chad used to have this edamame dumpling where it was basically like a truffle oil and edamame that he would blend up with a couple of their seasonings and make dumplings out of 'em too. And those were fantastic. Um, can serve those in a really light broth as well too for soup, which is fantastic. So a lot of different uses for edamame foods.