Tuesday’s Treats

Today’s blog is brought to you by the letter “E”.    Edamame Dip is chilling in our refrigerator as I type.

I love to have an appetizer ready when Mr. Right walks through that door.  It is a nice way to ease into the evening.  It is not frantic or drama filled. It sets the tone for a nice evening to come.  I get a smoochie & then he says hello to the dog and hello again….those two have a LOVE, LOVE relationship.  He changes out of work clothes and puts his keys, phone & work tag all in his drawer.  His brief case is then emptied and his lunch container is set on the bench ready to fill again.  Instead of sitting right down to dinner, it is a pleasure to have a little something to snack on, then go for a walk or just talk about the day and catch up with each other.    Here’s to stress free evenings!

Edamame Dip

12-16 ounces shelled edamame, frozen is fine

1/2 cup packed cilantro or Italian parsley

1/2 cup plain greek yogurt

1 avocado, peeled, pitted, roughly chopped


1/4 cup fresh lemon juice

2 teaspoons salt

5 shakes of Tabasco

4 drops of dark sesame oil

Bring 2 quarts of well salted water to a boil.  Add the shelled edamame.  Return to simmer and cook for 5 minutes.  Drain with cold water.  Place the edamame in a food processor.  Pulse several times.  Add the remaining ingredients and pulse until well pureed.  Add water a Tablespoon at a time to your desired consistency.

I am serving it with cucumbers and some crackers.  You could easily use pita bread or chips.

Say grace and dig in!