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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Summer Succotash Recipe

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This recipe for Summer Succotash is from The Carroll/Harris/Moore Family Cookbook Project, 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:  
1 Tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 small yellow or orange pepper, diced
4 ears corn, kernels removed
1 small jalapeņo, seeded and chopped
2 tomatoes, diced
1 cup baby lima beans (slightly cooked, frozen)
1 tsp Herbes de Provence
1/2 tsp kosher salt
1/4 tsp black pepper
Directions:
Directions:
Heat a large non-stick skillet over medium-high heat and add oil. Add onion, garlic, celery, zucchini and bell pepper. Cook for about 3-4 minutes then add corn, tomatoes, limas, Herbes, salt and pepper. Cook an additional 3-4 minutes until heated through.
Number Of Servings:
Number Of Servings:
4

 

 

 

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