by Su-Mei Yu and Her Grandson Thomas

Su-Mei Yu’s 7-year-old grandson does not eat many vegetables, except for edamame (cooked and salted soybeans), but he came up with this recipe and ate it (so did his friends). Yield: 4 servings

1 (13 ounce) box of whole-grain pasta, freshly cooked and hot, to make 4 cups
1 tablespoon olive oil
2/3 cup cooked corn kernels
2/3 cup diced carrots, microwaved on high for 1 minute
2/3 cup cooked edamame beans, warmed in microwave for 30 seconds
2/3 cup crumbled feta cheese
1/2 cup parmesan cheese

Mix everything together except for the parmesan cheese in a serving bowl. Sprinkle the parmesan cheese and enjoy.

Su-Mei Yu owns Saffron Restaurant in San Diego on India Street near Washington Avenue. She is the author of three cookbooks, “Cracking the Coconut,” “Asian Grilling,” and “The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living.” She has also appeared with Martha Stewart, Julia Child, The Today Show and Good Morning America. Visit her website, for more information.