I would try another full height, shallow depth pantry cabinet, rotated 90 degrees to it backed into the other pantry cabinet. Same thing with shallow bookshelves and with angled corner shelves. Also maybe try two full height, single door pantry cabinets or slightly smaller full height pantry cabinets with wine bottle cubbies between them on one side of the ref. It's really hard to tell aisle and such from a perspective drawing - they can be really misleading. So take this will a little salt. It looks like you have about a three foot aisle between the fronts of the pantries and the peninsula. Even if you get a counter depth ref, it will still come out into the aisle about six inches including the doors and the handles. Plus another inch or two will go to adding decorative panels on the end of the peninsula cabinets and the countertop overhang. So you're aisle may turn out to be more like 28" there. Can the ref be maneuvered into or out of its place without removing the peninsula? Can you open the freezer completely? Are you ok with having to close the freezer door, walk by it and re-open to reach something on the other side?

Your layout is actually very similar to what I just did in my kitchen, with my island being smaller -- at about 4x7ft, and the space accordingly smaller. Works great for me, and I like your space! Moving the DW to the right of the sink is important, I agree. Another thought. I'd consider pushing your cleanup sink down the wall towards the right instead of centering it. When you design your cabinetry, you can center something lovely if you want a focal point there under what I am guessing is a window arch of some sort? (Maybe some special cabinetry stuff -- like a baking center . . .) Pushing that sink (and DW) down that wall will open up more nice prep/baking/etc space on that main wall and provide sink access closer to that entire right half of the kitchen. My sinks and cook top are laid out just about exactly as yours are now (except the DW on the right), and I generally use the island sink for cooktop water, etc. Only down side is that if you're making a mess by the cooktop, you do have to drag all those sloppy onion peels, etc either across the aisle to the island or a ways down the counter. Works OK for me, but something to consider. IMHO, your "work triangle" that is drawn should include the prep sink instead of the clean up sink . .. so, your work triangle is actually quite compact, so I wouldn't worry that the clean up sink moving right would make it too long/big. Depending on what that arch feature is on that sink/DW wall . . . have you considered swapping the sink and cooktop locations? The sink could be under a window looking out to the screen porch (and beyond), and the cooktop could be the focal point on that big wall. It might be nice to have the cooktop further away from your fridge (if it's as busy as mine is! My fridge is in a different location than yours, so that's not an issue for me.) If you did that, you could move the prep sink to the back right corner of the island instead of the back left.

What are you willing to change? What is your family composition? If this is your only table space, then be careful what you cram into the space - you don't want the table & chairs to be cramped. How do you plan to use your kitchen? What does the rest of the floor layout look like? Does your drawing include the entire space? It does look like the first layout shows the entire space, but the second one does not appear to be the entire space b/c you only drew half the table. Have you had a chance to read the "Layout Help" FAQ? (See the links at the end) If you are considering an island...40" aisles are narrow - regardless of what some may tell you. The minimum recommended aisle for a one-person kitchen is 42"; for more than one person, it's 48". In addition, many people mistakenly measure their aisles cabinet-to-cabinet. Aisles are measured counter edge-to-counter edge or to/from whatever sticks out into the aisle the farthest - appliance handles, counters, cabinet doors/knobs (tall cabinets), etc. We have a 46" aisle where our DW is (b/w the sink wall and peninsula end) and I would not want anything narrower - people can just pass b/w the open DW door and the peninsula end. 45" would probably be OK. If this is going to a one-person kitchen and always a one-person kitchen (never have help from anyone else - ever), then you might be able to squeak by with 40" - but do you really want to spend all that $$$ to put in a "make do" layout? If you have both an island and a table, you will need to have sufficient space for a wide aisle b/w them. If only seating at the table, then 51" to 54"; if seating at both, then 60" to 72". Island Prep Zone?...If you plan to use the island for prepping, then you really need to add a water source since the two key components of a successful/useful Prep Zone are a water source and adjacent countertop (at least 36" of contiguous, with 42" or more better). Also, it should be at least 30" deep b/c you don't have a wall to stop things from getting pushed off the back - I'd rather have at least 36", but 30" will work in a pinch. Corner...Note that you really do not have 48" of counter on the sides of the corner - you only have 24" in each location. While you can make do with that, it's better to have a minimum of 36" in a straight line - with at least 42" even better - especially if you're an avid cook. Refrigerator...What's behind the wall where you propose to place the refrigerator? Could you recess the refrigerator into that wall a few inches to make it appear counter-depth? This is where a whole-floor layout really comes in handy - plus it lets us see how the kitchen relates to the rest of the house and how traffic flows through and around the kitchen. Cabinets...if cost is a factor and you need to replace all cabinets, consider IKEA - they get great reviews! . . ++++++++++++++++++++++++++++ . Please check the following resources: Kitchen Design FAQ threads - they will explain things like work zones, aisles, island/peninsula seating, etc. These threads will help you understand questions/comments you will receive. Layout Help - FAQ for asking for layout help. It has a sample measured layout as well as a description of the other information we need Read Me thread - Other, helpful information . New to Kitchens? Read Me First! http://ths.gardenweb.com/discussions/3638784/new-to-kitchens-read-me-first Layout Help: How do I ask for Layout Help and what information should I include? http://ths.gardenweb.com/discussions/2767033/how-do-i-ask-for-layout-help-and-what-information-should-i-include . Kitchen Design FAQ threads: Kitchen work zones, what are they? http://ths.gardenweb.com/discussions/3638270/faq-kitchen-work-zones-what-are-they Aisle widths, walkways, seating overhangs, work and landing space, and others http://ths.gardenweb.com/discussions/3638304/faq-aisle-widths-walkways-seating-overhangs-work-landing-space-etc How do I plan for storage? Types of Storage? What to Store Where? http://ths.gardenweb.com/discussions/3638376/faq-how-do-i-plan-for-storage Ice. Water. Stone. Fire (Looking for layout help? Memorize this first) http://ths.gardenweb.com/discussions/2699918/looking-for-layout-help-memorize-this-first

Until you post the plan of the whole floor, here's an idea. I'm thinking a 30" deep counter in front of the low window to give you more room for prep and help avoid things falling off the counter. Here mama goose posted some pictures/links about sink/counters in front of low windows that you can find useful. I'm not sure about the beam, so I tried to avoid a tall cab under it, but if possible, I'd consider pantry on the dining table side, then fridge and a continuous counter on the entry side. The narrow cab on the right of the prep sink can be trash and can be used both during prep and cleanup.