Tuesday, June 12

Summer Succotash




Ever since our engagement we’ve had countless celebrations, out of town visitors, and extravagant meals. It’s super tempting to keep the good times rolling for the next year, but I’ve been trying to make a few more wholesome meals to offset all the extra cocktails we’ve been throwing down. This summer succotash is basically just sauteed vegetables, but the variety of colors, textures, and flavors keep it super interesting and delicious. I served it with polenta for an easy vegetarian meal, but it would also be a great tossed with pasta or as a side dish to grilled chicken or fish.


Summer Succotash with Chive Oil:
  • Heat 1 tbsp. olive oil in a large skillet over medium heat.
  • Add in 1 diced red onion and cook for 4-5 minutes, or until softened.
  • Add in 2 large, diced zucchini* and season with salt and pepper. Cook for another 4-5 minutes, or until almost cooked.
  • Add in 2 cloves of minced garlic and cook for another minute.
  • Stir in the kernels from 2 ears of corn and 1 pint of halved grape tomatoes. Check for seasoning.
  • Meanwhile, bash together 1 bunch of chives, 2 tbsp. olive oil, and a little salt until oil turns a green color.
  • Cook for another minute or two, then divide onto plates.
  • Drizzle chive oil over the vegetables and serve.

Serves four - six (side dish)
Serves two - three (main course)
*The idea is to keep the vegetables equal in size and proportion.