Oscar Recipe: Edamame Guacamole

Here's a new spin on an old favorite courtesy of Wolfgang Puck!

So many people today enjoy edamame, those delicious little fresh soybeans, usually
served as a snack in Japanese restaurants, simply boiled in their pods, sprinkled with
some sea salt, and popped from pod to mouth. But thinking of other ways they could be
enjoyed, my team and I came up with the idea of including them in guacamole, pureed
along with ripe avocados and seasonings. The result is a touch lighter in taste and
texture (and fat) than traditional guacamole, with a beautiful pale-green color. Serve it
with your favorite chips or fresh vegetable for dipping.

Oscar Recipe: Crab Louie

Ingredients:
8 ounces jumbo lump crab
3 tablespoons Thousand Island or Russian dressing
2 tablespoons chives
1 vine-ripened tomato, diced and well drained
¹/₄ red onion, finely diced
2 tablespoons olive oil
Salt
Pepper
1 Pinch of sugar
1 teaspoon chopped parsley
16 endive leaves
1 whole avocado, diced