These roasted edamame are completely and utterly addictive, which is trouble if guests are coming in an hour and you can't stop nibbling on them. They're crunchy on the outside and chewy in the middle. The sweet flavor of the edamame is balanced by sea salt and freshly-cracked black pepper. You might want to make a double batch.
Everything you love about lasagna, including the ground beef, tomato sauce, melted cheese, green peppers and hearty noodles, without the labor-intensive layering.
Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.
