I usually enter Central Park though the southwest entrance so I can stop into Whole Foods first. I can tolerate the claustrophobic aisles, high prices and the pissy faux-rich people whenever I'm grabbing picnic food. It's a great store for quick take-out. For some reason, with hundreds of varieties of prepared food to choose from, I've always been drawn to the edamame succotash. It's really a visually stunning salad. And it's delicious too! Fortunately, the recipe was posted on the Whole Foods website. It contains some specialty ingredients, but it's totally worth tracking them down to make this salad.
--2 4-oz packages "Gourmet Mushroom Blend" (The Whole Foods blend has shiitake, crimini, baby bella and oyster mushrooms), coarsely chopped
--2 tbsp Extra-Virgin Olive Oil
--Sea Salt, to taste
--Ground Pepper, to taste
--1 16-oz package Edamame Soy Beans (not the kind in the shell!), thawed
--2 cups fresh or frozen Corn Kernels, thawed
--1 cup Dried Cranberries
--1/2 cup Roasted Red Peppers, diced
--2 tbsp Thai Sweet Red Chili Sauce
--1/8 to 1/4 teaspoon Thai Red Curry Paste
--2 tbsp Mirin
--1 1/2 tbsp Toasted Sesame Oil
Over medium-high heat, sauté mushrooms in olive oil with salt and pepper until mushrooms give up their liquid (7-8 mins). Place edamame and corn in a large serving bowl. Add hot cooked mushrooms, cranberries and peppers. Make dressing by whisking together Thai sweet red chili sauce, Thai red curry paste, mirin, and toasted sesame oil. Gently toss in with the vegetables and adjust seasoning to taste. This salad is great when served chilled.