that salad was awesome, but it took way longer than 25 minutes to make. It was more like 1hr and 30 minutes. I felt badly that I had recommended it without actually making it myself when Sherri Cassara made it and said it took her hours! (insert sad face)Sorry Sherri! Well, at least she did say it was good! I thought it was fabulous! Can’t wait to have leftovers for lunch today, might even add some grilled shrimp to it!
Note to self:(& for you if you decided to try this recipe!)
Make sure you buy SHELLED edamame!!! My hubs bought the kind in the shell and we had to sell them! Yikes! At least he did it! I love edamame, but if you can’t find shelled ones opt for the chick peas for ease. While he shelled the edamame, I made the peach cobbler below…
In an effort to redeem myself from misrepresenting the prep time for the salad, I am sharing this recipe, because I know it only takes no more than 15 minutes to prepare! I make this every summer when peaches are in season! It’s not a healthy dish like the quinoa salad, but rave reviews guaranteed especially if topped with vanilla ice cream!
8 cups sliced fresh or frozen peaches
1/2 cup butter, softened
1 cup sugar
1 cup all-purpose flour
Place the peaches in an ungreased 13-in. x 9-in. baking dish; set aside. In a bowl, cream butter and sugar. Add flour and mix well. Sprinkle over the peaches. Sprinkle with cinnamon-sugar. Bake at 325° for 1 hour or until the topping is golden brown. Serve warm. Yield: 8-12 servings.
The day was filled with kayaking, boating, sandbar time and a good time was had by all. It was a beautiful day! The evening ended with a view of fireworks on the sound.(Thanks Doughers!) All in all it was a fun 4th.
“The Design Connector” connecting you to the people, places, and products you need to know in the Interior Design World. Written by Lisa Mende, who is an Interior Designer, Tastemaker and Brand Collaborator located in Charlotte, North Carolina.