Sunday, April 29, 2012

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These are the days

With less than a week until graduation, I think it is finally sinking in. I FINALLY found a dress, books are returned, and classes are complete. Two finals separate me from the rest of my life. How cliche, but come on, it's graduation!

I'm a bit sad that these four years have flown by, and are now boiled down to one week of final celebrations. Enjoyed a nice dinner at the new Hibachi grill in Keene called Koto Steakhouse. A bit pricy, but worth it for a last friend hurrah. An excitingly busy summer awaits, but enjoying the last of my time in Keene since I honestly will probably not come back for a while. It's been real Keene. Deuces.

In the meantime, I've had some extra time on my hands to take some pictures and create some new posts! I plan on doing a lot more in these next weeks since I will have some time to kill. This is a salad/side dish I made which is a delicious dish for spring. Full of color, nutrition and taste. If only life were so balanced!

Spring Edamame Salad
serves 3-4

1 c. Edamame (cooked and cooled)
1/4 c. Crumbled feta cheese (Reduced fat if you can find it)
1/2 c. Red onion, chopped
2 T Red wine vinegar
1 T Dijon mustard
1 T Lime juice
2 tsp. Chopped garlic
1/2 tsp Pepper
1/2 tsp Red pepper flakes

Start by combining the edamame, red onion, and feta in a medium-sized bowl. Set aside.

Next, in small bowl whisk together the rest of the ingredients. Add to the edamame mixture and stir well. Transfer to a re-closable container, and refrigerate overnight. 

The flavor is much better once the salad has had time to 'mingle'. Season to taste, but mine turned out just dandy. Just like a party..every thing gets better when everyone gets to know each other first!

This is a refreshing and light side dish to serve on a warm spring day. Despite being light, this dish is packed with protein, fiber, and flavor. 

Hope you enjoy this dish, the sun, and the many posts to come!

What's your favorite part about Spring?

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