Summer Succotash With Marjoram Recipes
SUMMER SUCCOTASH WITH MARJORAM
If you prep all the ingredients ahead of time, this dish takes only minutes to cook.
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Melt butter with oil in heavy large deep skillet over medium-high heat. Add onion, both bell peppers, and garlic; sauté until peppers are crisp-tender, about 5 minutes. Add corn, zucchini, yellow squash, and lima beans; sauté until vegetables are just tender, about 7 minutes longer. Stir in 3 tablespoons parsley and marjoram. Season to taste with salt and pepper. Transfer succotash to bowl. Sprinkle with remaining 1 tablespoon parsley and serve.
SUMMER SUCCOTASH WITH MARJORAM
Such a nice fresh take on the traditional succotash using the uniquely American "three sisters" (corn, beans, squash) deserves a place at every Thanksgiving table. The complex carbohydrates are better for diabetics & the squash are delicious but not as calorie laden as other traditional offerings. We'll be using Red Giant Marconi peppers (we still have them in the garden!) instead of green pepper as DF coming for Thanksgiving dislikes green peppers. Using marjoram & Italian parsley from the garden too! Saved from Bon Appetit (sniff, sniff, RIP) August 2002. I use 1T each butter & olive oil - no perceptible difference & it lightens things up a bit. Easily adapted to vegan with omission of butter altogether. Canned corn but frozen lima beans works best in this recipe if fresh not available. Reheats well in the microwave.
Provided by Busters friend
Categories Low Protein
Time 27m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter with oil in large deep skillet over medium-high heat. Add onion, peppers & garlic; saute until peppers are crisp tender - about 5 minutes.
- Add corn, zucchini, yellow squash, lima beans & saute until vegies are just tender about 7 minutes.
- Stir in 3T parsley & marjoram.
- Season to taste with salt & fresh ground black pepper.
- Transfer to serving bowl.
- Garnish with remaining parsley & serve.
Nutrition Facts : Calories 174.3, Fat 10.1, SaturatedFat 3.6, Cholesterol 11.4, Sodium 133.6, Carbohydrate 19.9, Fiber 4.2, Sugar 3.3, Protein 4.4
SUMMER SUCCOTASH
Provided by Giada De Laurentiis
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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.
SUMMER SUCCOTASH
This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 11
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.
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Add corn, zucchini, yellow squash, and lima beans; saute until vegetables are just tender, about 7 minutes longer. Stir in 3 tablespoons parsley and marjoram. Season to taste with salt and pepper. Transfer succotash to bowl. Sprinkle with remaining 1 tablespoon parsley and serve. This recipe yields 8 servings.
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