The remnants of Christmas are still lingering.
A box of decorations is sitting by the stairs, waiting to be packed away in the attic.
A Christmas nut roll, half-eaten, is waiting on the counter to be devoured.
And then there's that penguin-shaped hand-soap I can't bear to pack away yet. He has a bell on his Santa hat for crying out loud! Who doesn't want to look at something that cute when you're washing up for dinner?
While the holiday baking has been a blast, my body is begging for some vege-head normalcy, so yesterday we enjoyed a huge bowl of Edamame Succotash for dinner. I absolutely love this stuff. My mother-in-law first made it for us during a visit in July, and I've made a repeat creation several times since. It makes an awesome after-work snack, too :)
Edamame succotash makes a great side dish, or you can enjoy it as a main course as we did (we ate a dish of stir-fried carrots and bell pepper on the side. Talk about a vegan delight!).
Enjoying any fun eats during this post-holiday week?
Edamame Succotash
Ingredients:
- 1 bag (1 lb.) of frozen edamame, thawed
- 1 bag (1 lb.) of frozen corn, thawed
- 1 small red onion, finely diced
- salt and pepper to taste
Combine all ingredients in a bowl. Consume copious amounts, guilt-free :)
