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Credit: Ephraim Malag, CEC, Executive Chef, Tournament Club of Iowa, Polk City, Iowa
The National Culinary Review, October 2012
1 small tomato, seeded, cored, chopped in small pieces
2 large basil leaves, finely chopped
¼ cup edamame, cooked to package directions
2 oz. garlic-infused Plenish™ high-oleic soybean oil
Salt and pepper, to taste
Method: Put tomato, basil, edamame and oil in small saucepan. Cook over low heat for 10 minutes. Season, to taste
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