Summer Vegetable Succotash Recipes

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SUMMER VEGETABLE SUCCOTASH



Summer Vegetable Succotash image

Categories     Potato     Soy     Side     Corn     Squash     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
1/2 stick (1/4 cup) unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

Steps:

  • Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
  • Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
  • Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

SUMMER VEGETABLE SUCCOTASH



Summer Vegetable Succotash image

Make and share this Summer Vegetable Succotash recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb small yellow-fleshed potato (such as Yukon Gold)
1 tablespoon vegetable oil (preferably corn oil)
1/4 cup unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 ounces baby pattypan squash, trimmed and quartered
8 ounces frozen shelled edamame or 8 ounces baby lima beans, cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

Steps:

  • Cover potatoes with cold salted water by 1 inch in a large saucepan.
  • Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
  • Drain and cool, then cut into bite-size pieces.
  • Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
  • Transfer to a serving bowl.
  • Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
  • Stir in beans and sauté, stirring, until heated through.
  • Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

SUMMER ITALIAN VEGETABLE SUCCOTASH WITH SAUSAGE



Summer Italian Vegetable Succotash with Sausage image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons olive oil
1 pound sweet Italian sausage, casings removed
2 medium yellow squash, chopped
2 medium zucchini, chopped
1 large eggplant, chopped
1/2 medium onion, chopped
1 small package button mushrooms, chopped
4 ounces okra, sliced
3 cloves garlic, minced
1/2 large jalapeno, minced
One 18-ounce can crushed tomatoes
4 cups chicken broth
1/4 cup white wine
2 tablespoons red wine vinegar
3 tablespoons chopped fresh oregano
10 leaves fresh basil, chopped
1 teaspoon sugar
Salt and pepper
1 cup shredded Parmesan

Steps:

  • Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!

CHEF JOHN'S SUCCOTASH



Chef John's Succotash image

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

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

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

JESSICA B. HARRIS'S SUMMER SUCCOTASH



Jessica B. Harris's Summer Succotash image

The food historian and writer Jessica B. Harris wrote a whole cookbook, "The Martha's Vineyard Table" (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant. This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes. If you can't find a habanero chile but still want to add heat, a small jalapeño will work.

Provided by Nicole Taylor

Categories     dinner, easy, lunch, vegetables, side dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 5

1 pound okra, tops and tails trimmed, cut into 1/2-inch-thick rounds
6 large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 1/2 pounds)
2 cups freshly cut corn kernels (from about 2 medium ears)
1 habanero chile, pricked with a fork (optional)
Salt and ground black pepper, to taste

Steps:

  • Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
  • If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 542 milligrams, Sugar 5 grams

SUMMER SUCCOTASH



Summer Succotash image

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

Olive oil, for the pan
2 links merguez sausage (about 1/3 pound)
1/2 cup diced celery
1 medium onion, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 1/2 cups canned black-eyed peas
1 1/2 cups frozen corn, thawed
1 1/2 cups frozen fava beans, thawed
1 1/2 cups frozen lima beans, thawed
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup cherry tomatoes, halved
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup chopped flat-leaf parsley

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.

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