soybeans - grace grits and gardening

This light recipe is perfect with summer seafood and barbecue menus. Vegetarian/Vegan-Friendly/Gluten-Free – what’s not to love?

Ingredients

1 cup cherry tomatoes
1 small white onion, diced
2 cloves garlic, chopped
1 package frozen edamame
1 cup fresh corn kernels
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Tablespoon sesame oil
1 diced jalapeño pepper (optional)
sea salt and pepper to taste

Method

In a skillet, stir fry onion and garlic in oil until softened (about 1 minute). Add corn and edamame and lightly stir-fry 2-3 minutes.

Remove to a mixing bowl and let cool. Toss in cherry tomatoes, parsley, basil jalapeño, salt and pepper.

Refrigerate until serving.

Enjoy!

talya
Grace Grits & Gardening

Sleep eludes me. No matter when I go to sleep, I wake around 3:00 a.m. then toss and think and write in my head for at least an hour before finally drifting back off.

Tuesday night I slept all night. I slept deep and hard and my mind was filled with bizarre dreams.

At home in Mississippi County, the pages of my book flew from my hands and blew across perfect rows of soybeans. Sheets of white paper, my words, scattered in all directions and settled between furrows. The pages were just beyond my reach and impossible to retrieve, because I was flying over the soybean field on a magic carpet.