Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Togarashi, Recipes, Salads and Sides

Spring Peas and Edamame with Soy, Lemon Butter

Serves 4-5, as a side dish

12 oz. frozen peas

1 pound frozen edamame, shelled

2 Tbsp olive oil

5 scallions, green and white parts separated, sliced

3 Tbsp Bluegrass Soy Sauce

4 Tbsp butter, cut into pieces

1 tsp Bourbon Smoked Salt

½ tsp Bourbon Smoked Pepper

zest of 1 lemon

juice of half a lemon

1/3 cup fresh mint leaves, roughly torn or chopped

3 cups pea shoots, reserving some for garnish

Bourbon Smoked Togarashi, for garnish



Bring a medium pot of water to a boil. Add the frozen peas and edamame. Boil for one minute. Drain into a colander and rinse with cold water. Heat a large skillet on high heat. Add the olive oil and scallion whites. Sauté for 2 minutes. Add the peas and edamame and toss. Sauté for 5 minutes and add the soy sauce, butter, smoked salt and pepper. Toss to combine.
Remove from heat. Add the lemon zest, juice, mint leaves, pea shoots and reserved scallion greens. Pour into a serving bowl and garnish with reserved pea shoots and smoked togarashi. Serve immediately.