SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
SUCCOTASH
Steps:
- In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms.
SPICY SUCCOTASH DIP
Succotash gets a makeover in this light and airy dip made of pureed lima beans and roasted red peppers topped with fresh corn and tomatoes. No matter the season, the flavors of this creamy treat will remind you of summer.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a small saucepan of water to a boil. Add the lima beans and cook, uncovered, until very tender, about 10 minutes. Drain well and cool slightly.
- Heat 2 tablespoons of the oil in a large skillet set over medium-heat. Add the onions and 1/4 teaspoon salt and cook, uncovered, until lightly browned in spots, 8 to 10 minutes. Add the jalapeno and garlic and cook until the jalapeno is tender, 4 to 6 minutes. Remove from the heat and stir in the lima beans and bell pepper. Cool the mixture slightly.
- Place the vegetable mixture in a food processor along with 1 tablespoon of the remaining oil, 2 tablespoons water, the vinegar and 1/2 teaspoon salt. Process until smooth, scraping down the sides of the bowl as needed. Season with additional vinegar if desired.
- Transfer the dip to a small serving bowl. Gently stir together the tomato, corn, remaining 1 tablespoon oil and 1/4 teaspoon salt in a small bowl. Right before serving, stir the parsley into the tomato-and-corn mixture and use a slotted spoon to scoop it on top of the dip. Serve with dippers such as blue corn tortilla chips and vegetables.
Nutrition Facts : Calories 160, Fat 10 grams, SaturatedFat 1.5 grams, Sodium 390 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 4 grams, Sugar 3 grams
SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.
SPRING SUCCOTASH
This is on my list...to make very soon! I got the recipe from a recent copy of Ladies home Journal! I'm excited, because I can actually find 'frozen edamame up here!' UPDATE: We enjoyed this recipe!! I added a little crushed red chili flakes to the mixture..with the fresh corn!
Provided by katie in the UP
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and oil in large heavy skillet over med high heat and cook edamame, stirring until almost tender, about 2 minutes.
- Add corn fresh or frozen and onion and continue to cook, stirring until veggies are softened, about 3 minutes longer.
- Remove from heat and stir in vinegar with salt and pepper to taste.
- Let mixture cool slightly and stir in basil.
- Serve dish warm or at room temperature.
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