SUMMER SUCCOTASH RECIPES

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SUMMER SUCCOTASH RECIPE | LAND O’LAKES



Summer Succotash Recipe | Land O’Lakes image

Succotash is a quick and colorful skillet saute that is full of fresh herb flavor and abundant midsummer vegetables.

Provided by Land O'Lakes

Categories     Vegetable    Herb    Skillet    Side Dish

Total Time 0 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

1 Half Stick (1/4 cup) Land O Lakes® Butter
1 medium (1/2 cup) onion, chopped
1/4 cup sliced green onions
2 teaspoons finely chopped fresh garlic
4 medium ears (2 cups) fresh corn, * husks removed, cleaned, kernels cut off cobs
1 small (1 1/4 cups) zucchini, cut into 1/4-inch pieces
1 small (1 1/4 cups) yellow summer squash, cut into 1/4-inch pieces
1 cup grape tomatoes **
1/4 cup chopped fresh herbs (basil, cilantro, oregano, thyme, etc.)
3/4 teaspoon salt
1/2 teaspoon fresh ground or coarse ground pepper

Steps:

  • Melt butter in 12-inch skillet until sizzling; add onion, green onions and garlic. Cook over medium-high heat 3-4 minutes or until tender.
  • Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.
  • Add tomatoes; continue cooking 2 minutes. Add herbs, salt and pepper; stir.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 100 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 270 milligrams, CarbohydrateContent 11 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 2 grams

SUMMER SUCCOTASH RECIPE | MYRECIPES



Summer Succotash Recipe | MyRecipes image

The acidity in this dish gives your palate a great reset that lets you enjoy the different levels of richness, fruitiness, and sweetness in the vegetables. Use cooked, undressed field peas from the Marinated Field Peas, or use the same method with butter beans, simmering 5 to 10 minutes longer.

Provided by Ashley Christensen

Total Time 21 minutes

Yield Serves 8

Number Of Ingredients 13

4 teaspoons minced red onion
¼ cup pickled banana pepper juice
½ cup pickled banana peppers, minced
7 tablespoons extra-virgin olive oil, divided
2 cups diced heirloom tomato
¼ teaspoon kosher salt, divided
3 garlic cloves, crushed
2 cups fresh corn kernels (about 4 ears)
2 cups fresh green beans, trimmed and cut into 1/2-inch pieces
1 cup cooked, drained butter beans or lady peas
1 cup cooked, drained pink-eyed peas or lady peas
1 tablespoon unsalted butter
½ teaspoon freshly ground black pepper

Steps:

  • Combine onion and pickled banana pepper juice in a bowl; let stand 15 minutes. Stir in minced banana peppers and 1/4 cup oil.
  • Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.
  • Heat a large skillet over medium heat. Add remaining 3 tablespoons oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until golden. Increase heat to high. Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char. Stir in tomato mixture; cook 1 minute. Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in butter and black pepper. Place about 3/4 cup bean mixture on each of 8 plates; top each serving with about 1 tablespoon banana pepper mixture.

Nutrition Facts : Calories 226 calories, CarbohydrateContent 22 g, CholesterolContent 4 mg, FatContent 14.1 g, FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 2.7 g, SodiumContent 351 mg, SugarContent 4 g

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