Lifestyle
Summer Succotash
I created this recipe on a whim, and it ended up being absolutely delicious. It’s not complicated, but it is fresh, fresh, fresh. It tastes like summertime on a fork. It also stores well and can be eaten for several days after the initial batch is made. Enjoy!
- 2 yellow squash
- 2 zucchini
- 1 bunch asparagus
- 1 cup grape tomatoes, cut in half
- 1 1/2 cups corn (cut fresh from the cob or frozen)
- 1 bunch green onions
- 1 small lemon, juiced
- 1 tsp minced garlic
- 3 sprigs rosemary, leaves removed from the stem
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp white cooking wine
- Freshly ground sea salt and pepper
- In a large bowl, whisk together the olive oil, lemon juice, vinegar and garlic. Finely dice the rosemary and green onion, stir in to the oil and vinegar. Set aside.
- Cut the vegetables in large, bite sized pieces. It’s not totally necessary, but if you don’t have time to let the succotash marinate, flash steam the asparagus by blanching in hot water for about one minute. You want it to be bright green but still crisp. (If using fresh sweet corn, blanch before removing from the cob. Frozen corn does not need to be cooked as it’s blanched before it’s frozen.)
- Add the veggies to the oil and vinegar mixture and season well with salt and pepper. Mix well, covering all the vegetables evenly with the seasoned marinade.
- Allow the succotash to “set” by sitting on the counter or in the fridge. On the counter in room temp, allow about two hours. In the fridge, the succotash can set up over night. This allows the flavors to meld and the acid from the lemon and vinegar to soften the vegetables.
- Serve room temperature or cool; this dish pairs well with white fish and ancient grain or rice. It can also be served as a cold salad for lunch.
