We’re almost completely settled into our new house, and our meals the last few weeks have looked more like a smorgasboard of food than actual dinners.

And I secretly love it and wish life was like this all the time.

Popsicles for breakfast? Cheese for dinner? Where do I sign up?!

My favorite night yet was an array of random bites. We had eggplant pizzas, bread and wine and cheese, pâté, and these roasted edamame beans. (I guess you could call it tapas. But at our house we call it: “we’re hungry and cranky and the game is on and this is all that’s left in our fridge.”)

Edamame, a soybean found in Japanese, Chinese, Korean, and Hawaii cuisine, is typically steamed and sprinkled with sea salt, but I found a recipe I’d saved that roasted the beans with olive oil, basil, chili powder, onion salt, cumin, and paprika.

I had a couple of bags in the freezer, so I doubled the recipe, microwaved them for a few minutes to thaw them, and popped them out of their shell when they cooled. Dry them off and combine them with the oil and seasonings and bake them for about 15 minutes. After baking, their texture is not necessarily crispy, but they absorb the flavors beautifully and would be great addition to any meal or as a mid-day snack!