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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Succotash with Bacon and Parsley Drizzle Recipe

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This recipe for Succotash with Bacon and Parsley Drizzle is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 slices of bacon
2 t. olive oil
1 small onion, diced
2 cloves garlic, minced
2 1/2 c. frozen corn kernels, thawed
1 (10 oz.) package frozen lima beans, thawed
1 pint grape tomatoes, halved
1/4 t. salt
1/4 t. freshly ground pepper
Parsley Drizzle
1 cup lightly packed flat-leaf parsley leaves
2 T. extra-virgin olive oil
1 T. fresh lemon juice
2 T. water, as needed
Directions:
Directions:
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
In the meantime, prepare the bacon, brown and drain off grease.
Season with additional salt and pepper, to taste, and serve topped with crumbled bacon. Garnish with Parsley Drizzle.
Combine all Parsley Drizzle ingredients in blender and puree.
Options:
1 med zucchini, quartered and sliced
1 1/4 lbs. of sea scallops (in lieu of bacon)
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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