Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, December 2, 2014

Edamame with Feta and Grape Tomatoes

Whether you spent way too much time cooking, eating, or cleaning up last week this refreshing veggie side dish totally satisfies with the most minimal of effort. You can find the shelled edamame in the frozen food section of the market.

Defrost and bring your edamame to room temperature by leaving out for a few hours or soaking the package in a bowl of warm water. Just before you’re ready to serve toss them in bowl with crumbled feta, tomatoes, scallions, the juice of half a lemon, extra virgin olive oil, and salt and pepper to taste.

That’s it! I know, way too easy for such a great little dish right?

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