Summer Succotash

I’ve been having a great time this summer visiting the nearby farmers’ market on Saturdays, taking in the fresh smells and vibrant colors of the most amazing fruits and vegetables. I swear, I bought blackberries last weekend that were the size of my thumb! Unbelievable!

The only problem has been that I’ve been hoarding these amazing vegetables with no time to actually do anything with them! That all changed tonight with a delicious clean-out-the-fridge summer succotash. I took all the vegetables that were on the verge of, I’ll say it nicely, becoming compost and sauteed them with butter, olive oil and thyme, then served the whole mixture over quinoa for a perfectly fresh and light summer dinner!

I used onions, garlic, green beans, mushrooms, corn and little heirloom tomatoes, but you can use whatever you have on hand. Although, according to the ever-reliable Google search, a succotash is made of corn and some sort of bean (usually lima), so I’m pretty sure this counts. Even if it doesn’t – I don’t care because it just tastes SO good!

Here’s the recipe for Summer Succotash:

Summer Succotash – makes 2 large servings or 4 side dishes

1/2 cup dried quinoa

1/2 tablespoon olive oil

1 sweet onion, diced

2 garlic cloves, diced

1 cup fresh green beans, ends trimmed, chopped into 1/4-inch pieces

1/2 cup diced mushrooms

1 ear corn, kernels removed from cob

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 tablespoon butter

1/2 cup cherry or small heirloom tomatoes, halved or quartered

Cook the quinoa according to package directions and set aside.

To make the succotash, heat the olive oil in a large saute pan over medium heat. Add the onion and cook until soft and lightly browned, about 10 minutes. Add the garlic and saute 1 minute, then stir in the green beans. Cook, stirring often, 5 minutes, then stir in the mushrooms. Cook 5 minutes longer, then stir in the corn kernels, thyme, salt and pepper.

Cook an additional 5 minutes or until the vegetables are soft and slightly caramelized. Add the butter and stir until melted and combined. Remove the pan from the heat and fold in the chopped tomatoes. Serve over cooked quinoa.

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