Summer Succotash Gratin Recipes

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
• Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
• Spread yellow squash mixture evenly in an 8-inch square baking pan.
• Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

Steps:

• Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.
• Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.

Steps:

• Cook the edamame following the package directions; drain well. Cut the corn from the cobs, if using fresh corn. Finely chop the onion.
• Heat the vegetable oil in a large skillet over medium heat. When hot, add the onion, reduce the heat to medium-low and cook for about 5 minutes, until it has softened. Push the garlic through a garlic press into the skillet. Stir and cook for 1 more minute.
• Meanwhile, combine 2½ cups water, the milk, ½ teaspoon salt and ¼ teaspoon black pepper in a large saucepan and bring to a boil over high heat. Very gradually whisk in the grits, reduce the heat to medium and cook, stirring frequently, for about 8 minutes, or until the grits are thick and creamy.
• While the milk and water are coming to a boil, halve the tomatoes and add them, with the vinegar, to the onions and garlic. Cook for about 2 minutes, then add the edamame and corn and cook for 3 more minutes, stirring occasionally. Add salt and pepper to taste.
• Coarsely grate the cheese. Stir the cheese and butter into the grits and add salt and pepper to taste. Serve the succotash on top of the grits and sprinkle with the chives.

Steps:

• 1. 425 deg oven and position rack in middle 2. In lg, deep skillet, melt the butter in 2 T of the oil 3. Add the onion and garlic and cook over moderate heat, stirring until soft, 5 min 4. Add bell pepper, corn, green beans, fava beans, and Aleppo 5. Season w/ salt and pepper and cook, stirring until the beans are crisp-tender, 3 min. 6. Add stock and simmer until evaporated, about 3 min 7. Transfer the vegetables to large baking dish and let cook slightly. 8. Stir in the basil, chives, cream and eggs. 9. In sm bowl, toss the panko with the shredded cheese and the remaining 2 T of oil 10. Season the topping w/ salt and pepper and sprinkle over the succotash 11. Bake for 10 min until heated through 12. Turn on the broiler and broil in the center of oven for 3 min., until top is golden. 13. Let stand for 10 min, then serve.

Steps:

• Cover potatoes with cold salted water by 1 inch in a large saucepan.
• Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
• Drain and cool, then cut into bite-size pieces.
• Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
• Transfer to a serving bowl.
• Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
• Stir in beans and sauté, stirring, until heated through.
• Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

Steps:

• Preheat oven to 350 degrees. Use half the butter to grease a six-cup baking dish and dust the inside with half the bread crumbs.
• In a skillet, heat the oil and saute the onion and jalapeno pepper until soft but not brown. Stir in the lima beans, corn kernels and cumin. Season to taste with salt and pepper and transfer to the prepared baking dish.
• Mix the eggs and half-and-half together and pour over the vegetables in the baking dish. Sprinkle with cheese and remaining bread crumbs and dot with remaining butter.
• Put in oven and bake 40 minutes, until set and browned on top. Serve hot or at room temperature.