SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
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.
CHEF JOHN'S SUCCOTASH
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
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.
SPRING SUCCOTASH
This springtime succotash is a riff of the traditional Narragansett combo of corn and carrots, with fava beans standing in for limas. We add ham, too. Great way to use up leftovers from an Easter dinner!
Provided by Elise Bauer
Categories Salad Side Dish Corn Corn Salad Fava Bean
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Sauté the carrots and ham: Heat the olive oil over medium-high heat in a large sauté pan - large enough to hold all of the vegetables and the ham. Add the ham and the carrots and sauté, stirring from time to time, until the ham begins to brown, about 5 minutes.
- Add the corn and spring onions: Add the corn and spring onions and toss to combine. Sauté for another 2 minutes.
- Add the fava beans: Now add the blanched, shelled fava beans and cook for 1 more minute. Turn off the heat and add the lemon juice, and taste for salt. You might not need any because the ham is salty. Cover the pot and let it sit for 2 minutes, to steam.
- Toss in the mint and serve: Add the mint. Serve hot or at room temperature.
Nutrition Facts : Calories 306 kcal, Carbohydrate 31 g, Cholesterol 29 mg, Fiber 6 g, Protein 16 g, SaturatedFat 2 g, Sodium 687 mg, Sugar 8 g, Fat 15 g, ServingSize Serves 4-6 as a side, UnsaturatedFat 0 g
SUCCOTASH
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
- Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
SUMMER SUCCOTASH
When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother's best vegetable dish. It includes all the vegetables she loved from the South.
Provided by JJ Johnson
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
- Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
- Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.
ROASTED RACK OF LAMB WITH SPRING SUCCOTASH AND WILTED SPINACH
Steps:
- Prep potatoes:
- Bring medium saucepan water to boil. Reduce heat to moderate, add potato chunks and simmer, uncovered, until tender but not falling apart, 8 to 10 minutes. Drain potatoes and let cool to room temperature.
- Marinate lamb:
- In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme. Add racks of lamb and seal bag, pressing out air. Turn bag to coat lamb, then transfer to shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours.
- Preheat oven to 350°F. Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature.
- Remove lamb from marinade, discarding marinade. Sprinkle with salt and pepper and transfer to rack set in large roasting pan. Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), approximately 25 minutes. Transfer to carving board, tent with foil, and let stand 10 minutes.
- While lamb is roasting, make succotash and spinach:
- In medium skillet over moderately high heat, heat canola oil until hot but not smoking. Add potatoes and sauté just until starting to brown, about 8 minutes. Add corn and celery and sauté until aromatic, 3 to 5 minutes. Add garlic and parsley and sauté 1 minute. Add black-eyed peas and wine and bring to simmer, then reduce heat to moderate and continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, 1 to 2 minutes. Add broth, raise heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 4 to 5 minutes. Remove from heat and stir in butter, 1 1/2 teaspoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Keep warm.
- In large, wide skillet over moderate heat, heat olive oil until hot but not smoking. Add spinach all at once and sauté, stirring occasionally, until just wilted, about 4 minutes. Transfer to medium bowl, sprinkle with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 teaspoons lemon juice, and toss to coat. Keep warm.
- Plate and serve:
- Divide succotash evenly between 8 bowls and top each portion with small mound of spinach. Carve lamb into chops and place 4 chops on each serving. Serve immediately.
More about "spring succotash recipes"
SUCCOTASH, SEAN BROCK STYLE – GARDEN & GUN
From gardenandgun.com
CLASSIC SUCCOTASH | MCCORMICK
From mccormick.com
CREAMY SOUTHERN SUCCOTASH RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN SUCCOTASH | RICARDO
From ricardocuisine.com
SPRING SUCCOTASH - CHEF MARCUS SAMUELSSON
From marcussamuelsson.com
Estimated Reading Time 1 min
SUPER QUICK PAN-SEARED EARLY SUMMER SUCCOTASH RECIPE
From cookinglight.com
SPRING SUCCOTASH RECIPE
From infostips.com
HOW TO MAKE SUCCOTASH WITH FRESH OR FROZEN VEGETABLES - KITCHN
From thekitchn.com
BEST SUMMER SUCCOTASH RECIPES | SUMMER | FOOD NETWORK CANADA
From foodnetwork.ca
EASY SUCCOTASH – A COUPLE COOKS
From acouplecooks.com
POTATO SUCCOTASH RECIPE — THE LITTLE POTATO COMPANY
From littlepotatoes.com
SPRING SUCCOTASH RECIPE : WATCH 30+ RECIPE VIDEOS - HEARTPUNS
From heartpuns.galeborg.com
SLIDING INTO SPRING SUCCOTASH - LEMON THYME AND GINGER
From lemonthymeandginger.com
NO COOK SPRING SUCCOTASH – CHEF SARAH ELIZABETH
From chefsarahelizabeth.com
SUCCOTASH - THE SEASONED MOM
From theseasonedmom.com
CLASSIC SUCCOTASH RECIPE | SOUTHERN LIVING
From southernliving.com
PORK MEDALLIONS WITH SPRING SUCCOTASH RECIPE | MYRECIPES
From myrecipes.com
SPRING FARRO SUCCOTASH - WILD GREENS & SARDINES
From wildgreensandsardines.com
MUST-MAKE SPRING SUCCOTASH RECIPE | COOKING LIGHT
From cookinglight.com
√ SPRING SUCCOTASH RECIPE - HOMEMADE ITALIAN RECIPE
From homemade-italian-recipe.blogspot.com
SUCCOTASH RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
SUCCOTASH RECIPES - RECIPES FOR SUCCOTASH - DELISH
From delish.com
SPRING SUCCOTASH RECIPE / VIEW COOKING INSTRUCTIONS
From eastercupcakeimages.galeborg.com
SPRING SUCCOTASH RECIPE - NEW RECIPES - 2022
From ls.kampod.name
SPRING SUCCOTASH RECIPE : GET RECIPE VIDEOS - THE PIONEER …
From tpwrecipes.com
VEGETARIAN SUCCOTASH RECIPE - COOKIE AND KATE
From cookieandkate.com
SUCCOTASH - IMMACULATE BITES
From africanbites.com
SPRING SUCCOTASH RECIPE
From crecipe.com
BEST LIMA BEAN AND CORN SUCCOTASH RECIPE
From countryliving.com
SPRING SUCCOTASH — MARCUS SAMUELSSON
From marcussamuelsson.com
RECIPE: SUCCOTASH | WILLIAMS SONOMA
From williams-sonoma.com
SPRING SUCCOTASH - SOUTHERN RECIPES
From fooddiez.com
SPRING SUCCOTASH | RECIPE | SUCCOTASH RECIPE, SUCCOTASH, SPRING …
From pinterest.ca
SPRING SUCCOTASH RECIPE RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #side-dishes #vegetables #easy #spring #dietary #low-sodium #low-cholesterol #seasonal #healthy-2 #low-in-something
You'll also love