Monday, October 26, 2009


kris found a succotash recipe online called autumn vegetable succotash. really i would call it more of a summer vegetable succotash with the zucchini, yellow summer squash and corn but pish posh that's really not important. the good news is that you can probably still find many of these ingredients at your local farmer's market and whip them up into a bright, fresh meal in no time. the original called for lima beans but i was all out of those so i used shelled edamame instead. also i was so ready to make this that i totally missed the part where it says it makes 8 servings. in order to save you from having succotash for days*, i cut it all in half below.

olive oil
1/2 medium onion, diced
1 clove garlic, finely chopped
1 red bell peppers, diced
1 zucchini, diced
1 yellow summer squash, diced
1/2 cup frozen shelled edamame
1/2 cup fresh or frozen corn kernels
salt and pepper to taste
1 tablespoons fresh sage, coarsely chopped

heat enough olive oil to coat your skillet over medium-high heat. add onion; cook until translucent, 2 minutes. add garlic, bell pepper, zucchini, squash, edamame, and corn. season with salt and black pepper; cook, stirring, until vegetables are tender, 10 minutes. stir in sage, and serve (we served it over black rice).

*though may i say that the open faced crispy succotash tacos i made for lunch one day were really, really good?


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