The Dabble

-food with a side of life-

29 and Edamame Succotash

Well, I’m 29 now. It was a wonderful day of transition Monday-28 to 29 (haha). I feel no different. The entire weekend was amazing.

To wrap it up, we met our friends, Paul and Judy, at their hotel by the Mall of America where we dined at the new restaurant RedRossa Italian Grille. Beautiful, attentive staff and delicious dishes. After that 3 hour visit, we wished them well on their travels to Alaska. They sent a picture from one of their stops…gorgeous.

Saturday, we dropped off the second dresser, ate at Punch Pizza (yum), went to Whole Foods and Trader Joes and stopped at Rustica Bakery where we picked up a loaf of olive bread and my birthday lemon tart. Oh, I found some cute mustard color sandals for $14 at Clothes Mentor. Sunday, my mom’s birthday, we worked on the dresser in temperatures more fall-like than summer. I loved it-could live somewhere where mid 60’s linger all year long. The chill in the air was fit for cardigan weather and you know how much I love a good cardigan. Greg and I made some headway on the current dresser project Sunday and Monday. Finding joy and peace in the methodical steps and playful banter.

My delicious birthday lemon tart from Rustica Bakery in Minneapolis

Then Monday, my birthday came around, when I let myself look like a slob and relish in the fact that I’m much happier than I have been in the last 3 years. Finally figuring out a way to pair a career based on passion while supporting us financially (refinishing furniture with my best friend husband by my side); I can see myself doing this for the rest of my life (besides the food thing). I don’t regret my degree and I do plan on jumping back into gaining a Masters in an area of psychology but I can’t tell you how happy I am that I figured out a path before my 30th. I didn’t think it would happen-destined to go back to a job that I had performed while in college and getting nowhere in a miserable manner.

Anyway, Greg made the day great. We cooked together, clinked our wine glasses to our future by candlelight, shared the lemon tart and watched episodes of Wings on Netflix before retiring for the day. What? Not your ideal birthday? You should try it.

Just as you should try this edamame succotash (nice transition here too huh). I have no idea how succotash gained its name but when I hear it, I think corn, beans and other vegetables-a rustic dish. Admittedly the thought didn’t excite me. Maybe from a past experience that escapes my memory. Vegetables and more vegetables piled together…blahsville. Then I went over the recipe I used for inspiration and noticed butter (bacon was an option but I left it out only because I didn’t happen to have any), red wine vinegar, basil and I know I enjoy edamame (when the soybean is shelled it’s called mukimame and that’s what you want here or be prepared to shell it yourself…find it in the freezer section) so I gave it a go.

This was not bland or blah whatsoever. I was a fool. This time of year is perfect for a dish like this with fresh corn, peppers and other end of summer ingredients. Are you as ready for fall as I am? Think about the change of dishes…more rustic, savory, warming, squash, apples, bonfire party food and a slight chill in the air. Bring it on!

This succotash isn't sufferin' (here all day folks)

Edamame Succotash
Serves 4 to 6

2 tbsp butter
1 cup red onion, diced
1 small red pepper, remove seeds and diced
2 1/2 cups fresh corn (about 3 or 4 ears)
16 oz. frozen, shelled edamame (mukimame), thawed
2 tbsp red wine vinegar
coarse salt/freshly ground pepper
½ tsp sugar
2 plum tomatoes, remove seeds and coarsely chopped
3 tbsp basil, torn

Melt the butter in a pan over medium heat. When melted, add the onion and red pepper, sauté for about 5 minutes then add the corn, sauté for another 5 minutes, stirring occasionally. Add the thawed edamame (make sure not to add excess water-a quick towel dry works), sauté for 5 more minutes. Stir in vinegar, salt/pepper, sugar, and tomatoes. Cook for another minute then remove from the heat, add the basil and serve. (Like I said above, you can add cooked bacon.)

4 thoughts on “29 and Edamame Succotash

  1. Well…much happiness for your 29th! Thank you for sharing with me…and thank you for making my stomach growl. I love succotash, and I’ve yet to make it with edamame. Brilliant! Thank you for sharing and for making me smile. I hope your weekend swells with love and good food!

  2. Firstly, happy belated birthday! Sounds, like a nice and relaxing day to enjoy yourself – shouldn’t that be what birthdays are all about?

    Secondly, this succotash looks awesome. Edamame is a great addition. A perfect end of the summer dish too.

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