I told you I had some more good recipes for you.
Lila and I visited the Botanical Gardens on a playdate on Sunday afternoon, and lo and behold, when we came home around 5:30, Ryan was in the kitchen cooking dinner! That guy! I guess maybe his cooking extravaganza the other night put the itch in him to cook more frequently…fine by me!
He made delicious stuffed zucchinis (recipe will come!), but the real star of the meal was this edamame succotash:
So. Good. A perfect blend of salty and sweet.
1 tbsp. butter
1 sweet onion (vidalia), chopped
2 cups fresh corn kernels
1 16. oz. bag frozen, shelled edamame (thawed)
2 tbsp. balsamic vinegar
1/2 tsp. sugar
3 plum tomatoes, chopped
1 red bell pepper, chopped
salt and pepper to taste
fresh basil to garnish
Heat butter in pan until melted. Add onion and cook for about 10 minutes, until starting to brown. Add corn and edamame, cook for another 10 minutes, stirring occasionally. Stir in vinegar and sugar. Add remaining vegetables plus salt and pepper. Stir once more to incorporate everything, then remove from heat and top with basil.
Lila loved this one too—she’s a big edamame fan.
Well, gotta get back on the work train. I don’t teach today, but I have 35 essays to grade, ideally before tomorrow. Wish me luck!
Have a good one!