my kitchen at the new place is finally coming together. i cannot believe that it took me over a month to finally get everything in its place. i moved kitchen wares from one cupboard to another and then back again. it was so difficult to find the right place for everything. it really does take a long time to get a kitchen workable but i finally feel at home there.


the one thing i love about the new kitchen is the lack of cupboards if you can believe that. it forced us to buy some commercial grade wire shelving. i had reservations at first - but i really love it. everything is at my fingertips. no more digging to the back of a dark cupboard. i highly recommend it for kitchens with limited cupboard/storage space.

and for my birthday i received the final piece i needed to complete the kitchen. alex's parents and sister bought me the butcher block kitchen island i wanted. the counter space in the kitchen is extremely limited so this was the perfect answer. i want to give it a hug i love it so much.

anyway - enough rambling about the kitchen - lets get to some food!



this was dish that came out of the pre-move packing process. i had a bags of edamame and corn in the freezer i wanted to use up. i had torn this recipe out of Vegetarian Times a while ago thinking that it sounded like a quick and easy week night dinner and it lived up to that expectation. there is nothing particularly unique or special about this dish. it is just a simple helping of protein and vegetables. it has bold flavor and the texture of the vegetables were great. i served it with some lemon pepper pasta.

the lemon pepper pasta was really easy. just boil some spaghetti according to package directions and toss it with some good olive oil, lemon zest, lemon juice, salt and pepper. lots of pepper!



edamame succotash
adapted from Vegetarian Times

2 tsp. olive oil
1 tablespoon butter
1/2 cup chopped red bell pepper
1/2 cup chopped carrots
1/4 cup chopped onion
4 cloves garlic, minced
1 1/2 cups fresh or frozen shelled edamame
2 cups fresh or frozen corn kernels
1 pint grape tomatoes - sliced in half
1/4 cup white wine
zest & juice of lemon
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
1 tsp. all-purpose seasoning



Heat oil and butter in large nonstick skillet over medium heat.



Add bell pepper, carrot and onion. Cook, stirring frequently for 2 minutes. Add garlic and saute until fragrant.



Stir in edamame, corn and wine. Add all-purpose seasoning, salt and pepper. Cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in lemon juice, parsley and tomatoes.

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